6 Serves
398 Mins
Combine malt barley powder with warm water in a large bowl and let it sit for 30 minutes to extract the enzymes.
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Vitamin E
4 mg / 15 mgVitamin K
22 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
123 µg / 400 µgCalcium
118 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
116 mg / 420 mgPhosphorus
351 mg / 1,250 mgPotassium
318 mg / 4,700 mgSodium
83 mg / 2,300 mgZinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
4 mg / 2.3 mgSelenium
8 µg / 55 µgFiber
3 g / 28 gSugar
18 g / 50 gSaturated Fat
7 g / 20 gCholesterol
101 mg / 300 mgCaffeine
0 mgNet Carbs
30 gAlcohol
0 g
Strain the malt water through a fine mesh sieve into a rice cooker, discarding the solids.
Add cooked rice to the malt water in the rice cooker and set to the keep-warm function for 5 hours until the rice grains float.
Transfer the mixture to a large pot, add sugar, and bring to a boil over the stove.
Skim off any foam from the surface, remove from heat, and allow the drink to cool completely before refrigerating.
9
g47
g11
g
