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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I tried several recipes from Recipezaar for rice milk and didn't care for any of them much. I found this one on Mark's Daily Apple in the comments following a listing of condiments recipes. The recipe there calls for 2 Tbsp. of olive oil, but I like it with just a little safflower oil ( the olive oil has such a strong taste). Their recipe also calls for 1/2 tsp. soy lecithin, which I didn't have, so I just did without it. Ingredients:
1 cup cooked brown rice (white rice can also be used) |
2 cups water |
1/2 teaspoon sea salt (or to taste) |
4 tablespoons honey (or your preferred sweetener to taste) |
1/2 teaspoon safflower oil (or to taste) |
1/2 teaspoon vanilla (or to taste) |
2 cups water (using part ice helps cool hot mixture quickly for ease of refrigeration) |
2 cups water (add ice if desired) |
Directions:
1. bring cooked rice, 2 cups water, and salt to boil, then reduce to simmer for 25 minutes.
2. add honey while the rice/water is still hot.
3. blend above mixture on high until it's smooth.
4. add vanilla, oil and 2 cups of water/ice and blend again.
5. pour this mixture through a fine sieve or cheese cloth to remove rice particles.
6. place mixture into a container with 2 more cups of water/ice.
7. shake well for each use.
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