The researchers looked at using germinated brown rice and paddy as raw materials for making sikhe. They soaked the rice in water for 2 days and then let it germinate for up to 10 days. Higher germination temperatures led to faster germination, increased activity, and more sugar in the extract. The viscosity of the extract decreased at first and then slightly increased during germination. Although the activities of the germinated rice were lower than barley, the extract amount and sugar content were similar. This means germinated brown rice can be used in sikhe as a substitute for white rice.