Super Easy Homemade Sweet Rice Drink (Sikhye) Using a Rice Cooker
How to Make Delicious Sikhye at Home with a Rice Cooker
For my son who calls home asking for a snack after school, I’m making Sikhye today instead of store-bought drinks. Since he’s active, he’s always reaching for beverages, and I felt a bit sad giving him only commercial drinks. So, I decided to make Sikhye. We’ll be using the rice cooker for a super simple method!
Main Ingredients
- 3 packs of Nuruk (malt barley powder, use convenient tea bag type from the market)
- 1 bowl of glutinous rice or regular cooked rice (glutinous rice yields a richer flavor)
- 3 liters of water
Additional Ingredients
- 1 knob of ginger (about thumb-sized)
- 2 ladles of sugar (approx. 150ml, adjust to your sweetness preference)
- 1 knob of ginger (about thumb-sized)
- 2 ladles of sugar (approx. 150ml, adjust to your sweetness preference)
Cooking Instructions
Step 1
I purchased convenient Sikhye packs from the market. Each pack contains 6, so you can make it twice. You can cook 1 serving of rice in your rice cooker, or simply use a bowl of leftover cooked rice. While regular rice or even a microwavable rice cup works, using glutinous rice results in a much tastier Sikhye. Since I prioritize taste even if it’s a bit more work, I’m using glutinous rice!
Step 2
Add 3 liters of water to the bowl of cooked rice and put in 3 tea bags of Nuruk. Set your rice cooker to the ‘Keep Warm’ function and let it ferment for 5 to 6 hours. It’s okay to use leftover rice. You can open the lid occasionally to check on it if you’re curious about the fermentation process.
Step 3
After about 5 hours, you should see some rice grains floating. If not many are floating, let it ferment for another hour. Once it’s ready, remove the tea bags. Add 1 knob of ginger and 2 ladles (about 150ml) of sugar. You can adjust the sugar to your liking. Using rice syrup or honey would add even more depth of flavor. While optional, adding ginger significantly enhances the taste and provides a refreshing aroma.
Step 4
Close the rice cooker lid and press the ‘Cook’ button to lightly boil the mixture. If you prefer, you can transfer it to a pot and boil it on the stovetop. Be careful not to refrigerate the Sikhye while it’s hot or warm, as it can spoil quickly. Make sure to let it cool completely, remove the ginger pieces, and then chill it thoroughly in the refrigerator until it’s refreshingly cold.
