Sik hye (Sweet malt beverage) - non alcohol 

Cook rice with 1/4 less water than normal. Keep warm.

Combine malt and water. Put it though a sift, use only water part. Leave in a room temperature for about 2 hours. Transfer top part of clear water to another bowl very carefully.

Put malt water and the rice in a rice cooker. Set to warm, leave 5-6 hours until 2-3 rice grains come up to the surface.

Transfer to a big pot. Put sugar in and bring to a boil, leave for 2-3 minutes. Let cool.

Take out 1/2 cup of rice, wash in a cold water and drain well. Store in a refrigerator. After "Sik Hye" is cooled, put it in a refrigerator.

Pour "Sik Hye" in a small bowl. Garnish with some washed rice and 4-5 pine nuts on top. Serve ice cold.