Simply put the malt barley in a cheesecloth bag, and place the bag in 12 cups (of warm water in a large bowl. Then, massage and squeeze the bag to extract milky grain contents until the liquid is milk color.
Use a fine sieve. Place the malt barley in a large bowl, and stir in warm water, and let it sit. Rub the malt between your palms and squeeze out milky liquid. Filter the liquid through a fine sieve.
Place the bag (or the residual malt husks if you used a strainer) in another 12 cups of warm water in another bowl and repeat the process to make more malt water.
Cook rice with a little less water than your normal amount. The cooked rice should be a bit drier than your normal cooked rice. You don't need to pre-soak the rice for this recipe. Fluff it up when cooked.
Open the lid and check to see if about 10 rice grains float at the top. A grain of rice between your thumb and index finger, the grain should roll like a piece of yarn, not slippery starchy grain, when ready.