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METHOD:
Make barley tea, either following the above method or by using malted barley tea bags, often found in Asian grocery stores. You need about 8 ounces of tea bags to 15 cups of water (or, alternately, 15 cups of homemade barley tea). Place barley tea (or bags in water) in an oven safe dish; add 1 cup cooked short grain rice. Put in oven at its lowest setting for about 4 hours. Strain out bags, if using, and rice. Set rice aside. Heat steeped liquid with 1 cup of sugar until sugar is dissolved, then cool in refrigerator. Serve with a scoop of reserved rice and some toasted pine nuts. Makes 12 servings or more.
