How to make Korean Rice Punch

In this article I will teach you how to make my favorite drink Korean Rice Punch. It took me about 2 hours to make and test this recipe on my own. If you like the recipe I look forward to you comments and suggestions.

Difficulty: Moderate

Instructions

Things You'll Need:

• 1 cup sugar
• 2 cups water
• 2 cinnamon sticks
• 12 whole cloves
• 1 stainless steel sauce pan
• 1 container that hold 1 gallon of liquid
• 1 1/2 cups cooked long grain rice, cold
• about 1 gallon of cold water (not ice cold)
• Optional, toasted pine nuts

1. In a sauce pan combine the following ingredients together sugar, water, cinnamon, and cloves.
   Over high heat bring mixture to a boil. Stirring every one in a while.

2. As soon as the mixture comes to a boil reduce to a simmer.
   Reduce the mixture half way.
   This creates the flavorful base for the drink.

3. After the mixture has reduced about half way pour into the 1 gallon container. Straining out the spices.
   Then dilute the mixture with about 1 gallon of water.

4. After diluting the mixture add your cooked rice.
   Stir to loosen any clumps.
   Then cover with plastic wrap first then the lid afterwards.

5. Set in the coolest part of your fridge for 2-3 days.

Tips & Warnings

• To serve: pour into a 3-4 oz glass with some of the rice. With toasted pine nuts
• The longer you leave it in the fridge the more flavorful it becomes
• Do not stick fingers or hands into hot pot with sugar. You'll regret it.
• Using ground spices for this recipe will not work.