Rice Punch

Sikhye is a lightly fermented and sweet cold beverage made by fermenting cooked rice in a barley malt powder liquid. My mum used to make this by the bucketful, and our laundry room was full of huge jars of this milky liquid. Instead of flavouring it with the traditional ginger and/or dried red dates (jujubes), I prefer a plump vanilla pod.

This recipe is a great way to use up leftover rice, but if you’re making a fresh batch, cut back on the water a little so that it comes ou