Notes: When I have used cold water and the rice was taken out of the refrigerator, it just doesn't come out that well. I don't know why but its best to use warm water and warm rice (you can nuke it if its leftovers but freshly made is best) I have even let it set longer than 30 minutes (overnight) without it making a difference.
Ingredients
- 4 cups hot/warm water
- 1 cup cooked rice (I've used white or brown)
- 1 tsp vanilla
Directions
Place all ingredients in a blender until smooth. Let the milk set for about 30 minutes, then without shaking pour the milk into another container (I use an old honey jar) leaving most of the sediment in the first container.
This makes about 4 - 4 1/2 cups.
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Submitted 6/13/05.
Source: LEA TALLEY LIVANMERKEST@msuvx2.memst.edu
Submitted By: Marlen
matchlessm@aol.com
Rice Milk