Easy, nutritious and absolutely no preservatives or other "unknowns".
Yes it does take time but is delicious - recipe can be adjusted for larger volumes but I have not tested for long shelf life.
2½ hours | 2 hours prep
SERVES 2 -4 , 20 oz
4 cups water
1/2 cup uncooked rice (white or brown may be used) or 1 cup cooked rice (white or brown may be used)
1 vanilla bean or 1/2 teaspoon vanilla extract
Cook rice, vanilla bean or extract and water until very soft.
Let cool, remove vanilla bean (if using) and put mixture into blender or food processor.
Blend until very smooth.
Let stand for at least 45 minutes, then strain through cheese cloth.
Voila! Rice milk!
You can sweeten a little if you want to.
Keep the starch residue for thickening deserts or sauces .
