Food
Rice Milk No. 1
By Yankee Magazine|Feb 11 2008|
Ingredients
1 cup cooked rice (white or brown)
4 cups warm water
1 teaspoon vanilla extract
1/4 cup almond or cashew pieces
Instructions
Place all ingredients in a blender and blend until smooth. Let the milk set for about 30 minutes. Then,
without shaking, pour the milk into another container, leaving most of the sediment in the first container.
This makes about 4 to 4 1/2 cups.
Notes: When I have used cold water and the rice was taken out of the refrigerator, it just doesn’t come out that well. I don’t know why, but it’s best to use warm water and warm rice (you can nuke it if it’s leftover rice but freshly made is best). I have even let it set longer than 30 minutes (overnight) without it making a difference.
