Sunday, November 27, 2011

Rice Milk

Rice Milk

Boil 8 cups of water with 1/2 cup of brown rice, and 1/4 teaspoon of kelp*.  Once it comes to a boil, turn down to low and leave for about three hours.  Rice should be super soft.  Pour half of the rice and water into the blender along with powdered cinnamon, vanilla extract, and agave nectar, all to taste.  Blend until liquefied.  Complete the rest just the same.  You can strain the milk, or leave as is.  You can also use less water if you like it thick.  It's nice as a thick warm drink as well as thinned and cooled in the fridge.  Enjoy :)

*The kelp is optional.  I added it because I have some.  It did not affect the taste at all. 

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