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.
Optional variations include dark chocolate, cinnamon with maple syrup, or flax seeds. Cool the finished rice milk promptly, refrigerate at 4°C (40°F) or colder and use within 4 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 promptly at 4°C (40°F) or colder and use within 4 days. Makes about 6 cups.