Rice coffee burnt grain tea

Directions

1. Heat a large sauté pan over medium high, then pour in the uncooked rice. (Make sure that the pan is large enough to allow for an even layer of rice, covering the bottom.) Stir and toss the rice for about three minutes. Drop the heat to medium low and slowly roast the rice in the pan while shaking and flipping it intermittently for 25 to 35 minutes. The rice will pop as it toasts. You want the grains to brown evenly; you can keep taking the color further by letting the rice rest for a moment, then flipping it again.
2. Once uniformly brown, the grains will start to show speckles of char and smell slightly smoky. At this point, transfer the rice to a large plate or tray and cool completely. Store in a jar or airtight container. (This will keep pretty much forever.)
3. To make the tea, transfer two tablespoons of the burnt grains to a mug or heatproof glass. Pour in freshly boiled water. The grains (except for barley) will stay at the bottom of the glass. Allow the tea to steep for about two minutes, until cool enough to sip.
4. If you prefer an iced version, let the tea steep until completely cool. Fill a large glass (like a pint glass) with ice cubes, then pour in the cooled tea. Serve immediately, as a refresher on a hot day.