Brown Rice Cream
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 108.0
- Total Fat: 0.9 g
- Cholesterol: 0.0 mg
- Sodium: 5.0 mg
- Total Carbs: 22.4 g
- Dietary Fiber: 1.8 g
- Protein: 2.5 g
View full nutritional breakdown of Brown Rice Cream calories by ingredient
Introduction
This uses cooked brown rice (leftovers are great) and is a perfect swap for cream in baking (though it won't whip). Makes about 2 cups of "cream" which can be diluted for a beverage if you like. This uses cooked brown rice (leftovers are great) and is a perfect swap for cream in baking (though it won't whip). Makes about 2 cups of "cream" which can be diluted for a beverage if you like.Number of Servings: 2
Ingredients
-
1 cup cooked brown rice
3 1/4 cups water, divided
pinch salt
1 vanilla bean, split (optional)
1 packet stevia (optional)
1/4-1/2 cup additional water
Directions
In a saucepan, bring all the ingredients to a simmer.
Partially cover and cook, stirring occasionally, for 40 minutes. Remove the vanilla pod if using.
Scrape/pour mixture into a blender, add 1/4 cup water and puree until completely smooth.
Add the additional 1/2 cup water if necessary to blend - it should be liquid but thick.
Let stand 45 minutes - 1 hour.
Line a strainer set over a bowl with cheesecloth and pour the blender mixture in. Let drain, discard the solids.
Serving Size: Makes 2 cups
Partially cover and cook, stirring occasionally, for 40 minutes. Remove the vanilla pod if using.
Scrape/pour mixture into a blender, add 1/4 cup water and puree until completely smooth.
Add the additional 1/2 cup water if necessary to blend - it should be liquid but thick.
Let stand 45 minutes - 1 hour.
Line a strainer set over a bowl with cheesecloth and pour the blender mixture in. Let drain, discard the solids.
Serving Size: Makes 2 cups