Mix 5 cups of water with malt barley powder in a large bowl. Let it sit for 2-3 hours or until the powder completely settles to the bottom.
8 cups cold water, 1 cup Barley malt powder
Wash rice with water a few times. Add 6 tbsp of water with the rice in a rice cooker to make the rice.
1/2 cup white short-grain rice, uncooked
Slowly pour in only the barley malt water into the cooked rice. Pour it slowly so the barley powder doesn't go in.
Mix the barley water with the cooked rice in the rice cooker.
Set the rice cooker to "Warm" for 4-6 hours or until 10-12 grains of rice float to the top. Some times, I let it sit for 8 hours to develop a richer taste.
Add the remaining water (3 cups) into the bowl with the leftover barley powder. Let it sit for the water to separate from the powder.
8 cups cold water
After the rice and barley water has been in the rice cooker long enough, pour it into a large pot along with the barley water.
Bring the mixture to a boil and add sugar. Stir to combine.
1/2-3/4 cup sugar
Let it cool completely
Separate out the cooked rice from the punch. Store the rice in an air-tight container and refrigerate it until ready to be used.
Store rice punch in a heat-safe container and refrigerate it.
