Rice Milk

Serves: 5
Total Calories: 136
Yield: 4 cups


1 cup cooked brown rice
4 cups water
1 tablespoon rice syrup or a few drops stevia (optional)
1/2 teaspoon vanilla extract


1. Place the rice and 2 cups of the water in a blender, and blend about 3 minutes. Add the remaining water along with the rice syrup and vanilla (if using), and blend another 15 seconds. Let set about 45 minutes, or until the solids settle at the bottom of the blender.
2. To strain the milk, line a colander with 4 layers of damp cheesecloth and place over a bowl. (Wetting the cloth after it is placed in the colander will prevent it from slipping during the next step.)
3. Without stirring, slowly pour the blended rice mixture in the colander. Gather up the ends of the cheesecloth, twist, and press the cloth against the colander to extract the milk into the bowl below.
4. Refrigerate the milk in a covered bottle or jar up to three days, or freeze up to three months. The milk will separate upon standing, so shake before using.

For a Change . . .
* For rice milk with a creamier texture, use only 1/2 cup cooked brown rice and add 1/3 cup raw cashews.

Nutritional Facts:

Serves: 5
Total Calories: 136
Calories from Fat: 14

This Rice Milk recipe is from the Vicki's Vegan Kitchen Cookbook. Download this Cookbook today.

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