1 cup cooked rice (white or brown)
4 cups warm water
1 teaspoon vanilla extract
1/4 cup almond or cashew pieces
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.
*****
Another Rice Milk recipe
4 cups hot/warm water
1 cup brown rice (you can either soak the rice for 48
hours or cook rice according to instructions)
4 chopped dates
Mix all ingredients in blender until smooth. Let the
milk set for about 30 minutes; then, without stirring,
pour the milk into another container, leaving most of
the sediment in the first container.
OR, if you have a juicer, run milk through the juicer.
If it needs to be even thinner, run it through a cheese
cloth. The juicer usually does the trick for me. This
makes about 4-4 1/2 cups.
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