Nice & Nutty Brown Rice Milk

Nice & Nutty Brown Rice Milk cooks short-grain brown rice slowly in a large volume of water before blending the cooked mixture smooth.

The rice simmers covered for 1 1/2 hours, giving the grain enough time to soften fully before puréeing. Salt is the only seasoning in the base version.

The source also gives three optional variations: dark chocolate, cinnamon with maple syrup, or flax seeds. The finished rice milk can be refrigerated for up to seven days.

Ingredients

• 1/2 cup short-grain organic brown rice, uncooked
• 8 cups water
• 1/2 teaspoon salt
• Variation 1: melted 70% cocoa-mass dark chocolate
• Variation 2: ground cinnamon to taste and maple syrup
• Variation 3: 1–2 tablespoons flax seeds

Method

Combine the rice, water, and salt in a large pot over high heat and bring to a boil. Reduce to a simmer, cover, and cook for 1 1/2 hours. Remove from the heat and purée in a blender or food processor until smooth. Add any optional variation if desired. Refrigerate for up to 7 days. Makes about 6 cups.