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Rice Milk II




Source of Recipe


happietrout


Recipe Introduction


Original recipe from Hannah






Recipe Link: http://www.fatfree. com/archive/ 1999/aug/ msg00260. html

List of Ingredients




1 cup rice, raw (color/variety of your choice)
8 cups water
salt, or salt-free seasoning, to taste
sweetener of your choice, to taste
flavorings (almond extract, etc.), optional

Recipe



Soak the rice in the water for at least three hours (no longer than overnight, refrigerated).

Place the rice and water in a pot (or your rice cooker, if it holds this much) and cook slowly until *very* soft.

Taste occasionally through the cooking process, and add salt or sweetener, and flavorings, accordingly.

When the rice is properly overcooked (read: mush), run the whole mixture through the blender or food processor until
it's quite smooth (if you've a Champion-type juicer you're set - it makes perfect rice milk at this stage).

You can thin the rice milk out if you wish, with a little water, and/or run it through a fine sieve or cheesecloth.

Chill, and keep refrigerated.