Email to Brenda-Lee Olson      

Recipe Categories: Writermom77's HOME PAGEAfrican AlkalinizingRecipes AlmondFlourRecipes Appetizers Asian Baby BarsandSquares BBQ Beans Beef Bengali Beverages Bisquick BreadNoahsVariations BreadsBunsBagels BreadsFlat BreadsGFnotCF BreadsQuick BreadsYeast Breakfast BurgersAndPatties Cakes Candy Canning Casseroles Cheeses ChickenDishes Condiments Cookies CookiesNoBake Cornbreads Crackers Crockpot DairySubstitutes Dehydrator Desserts Dips Dutch EasternEurope Eggless Eggs Fish FlavoredOils FlourMixes Frostings FrozenDesserts Fruit German Grains Gravies Greek Holidays HomeMadeGifts IceCream IcePops Ices IndianEast IndianWest Irish Israeli Italian Jamaican JamsAndJellies Lamb LowSugar MainDishes Marinades Meats MeatsNon-Kosher Mexican MicrowaveCooking MiddleEastern Milks Muffins MYO MYODeliMeats MYOHouseholdCleaners MYOPersonalHygieneProducts MYOSchoolSupplies MYOSpiceBlends NativeAmerican PancakesAndWaffles Pasta PastriesDonuts Persian PicklesOlivesandRelish Pies Pizza Playdoughs Potatoes Poultry PressureCooker Puddings Quinoa RestaurantClones Rice RiceCooker SaladDressings Salads SaladsJellied Salsa Sandwiches Sauces SCDRegime Scottish Seafood SeafoodNon-Kosher SideDishes SmoothiesShakes Snacks SoupsAndStews SoupsAndStewsNon-Kosher SouthAmercian SportsDrinks Spreads Stuffing Substitutions SugarAlternatives Syrups Thai VariationsonPreparedMixes Vegan-Vegetarian Vegetables Vegetarian-Raw Vinegars

Brown Rice Milk




Source of Recipe


Donna Rollison


Recipe Introduction


From RecipeZaar - http://www.recipezaar.com/brown-rice-milk-386601


List of Ingredients




1/2 cup brown basmati rice
8 cups water
1/2 teaspoon salt
1 cup cold water (optional)
3 tablespoons agave nectar (optional) or honey (optional) or brown rice syrup (optional)
1/2 teaspoon ground cinnamon (optional)


Recipe



Put the rice, 8 cups of water and salt into a large pot.

Bring the water to a steady boil using high heat.

After boiling, reduce temperature to low and simmer for approximately three hours, or until the rice is mushy and falling apart. (I often leave this on my stove for 4 or more hours with no negative side effects.)

Let the liquid cool somewhat before adding it to a blender.

Add any optional ingredients and puree several minutes until rice has become completely liquid.

Transfer to a large container, and add 1 cup or more of water to thin out the consistency a bit if you like your rice milk that way.

Keep refrigerated and stir before each use.

Unsure as to how long this keeps in the fridge, but we've used it up to a week after making it and it still tastes wonderful.