Sikhye
A Korean sweet rice drink made by holding cooked rice in water drawn off barley malt until the grains float, then boiling and chilling it.
Recipes
1504 records with their sources, across 11 categories.
Filtered to
Recipes
Elevated risk
Rice-koji amazake
Cooked rice, rice koji and water are held warm for hours so koji enzymes turn the rice starch to sugars, giving a naturally sweet Japanese drink with no added sugar and no second fermentation.