Homemade Rice Milk
- Number of Servings: 6
Ingredients
3/4 cup - brown basmati rice1/3 cup - almonds6 cups - wateragave nectar, to taste (optional)
1: Soak almonds in warm water for about 30 minutes and then peel the skins. Grind rice to fine, using a blender or spice grinder, until a semolina like texture is achieved. Then slowly add peeled almonds and grind.
2: Add about 4 cups of water to the rice/almond mixture and mix. Keep the mixture covered overnight
3: Next morning, place the mixture and agave nectar in a stone grinder or blender. Gradually adding two cups of water, blend to smooth. Pour the rice milk through cheesecloth or filter into a bowl. Gently squeezing/stirring, extract the milk. Refrigerate the rice milk for about 15 minutes. Serve and enjoy.
If you wish, add lemon or orange juice and bananas to the milk and blend to make a great tasting rice milk smoothie.
Makes about (6) 6-ounce cups, depending on how much you can extract through the cheesecloth.
Number of Servings: 6
Recipe submitted by SparkPeople user .
2: Add about 4 cups of water to the rice/almond mixture and mix. Keep the mixture covered overnight
3: Next morning, place the mixture and agave nectar in a stone grinder or blender. Gradually adding two cups of water, blend to smooth. Pour the rice milk through cheesecloth or filter into a bowl. Gently squeezing/stirring, extract the milk. Refrigerate the rice milk for about 15 minutes. Serve and enjoy.
If you wish, add lemon or orange juice and bananas to the milk and blend to make a great tasting rice milk smoothie.
Makes about (6) 6-ounce cups, depending on how much you can extract through the cheesecloth.
Number of Servings: 6
Recipe submitted by SparkPeople user .
Nutritional Info Amount Per Serving
- Calories: 170.2
- Total Fat: 5.0 g
- Cholesterol: 0.0 mg
- Sodium: 4.8 mg
- Total Carbs: 31.2 g
- Dietary Fiber: 2.6 g
- Protein: 3.7 g
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