Homemade Rice Milk
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Homemade Rice Milk calories by ingredient
Introduction
My recipe is altered a bit from the original recipe, omitting the sugar and instead replacing it with the healthy alternative of Agave Nectar, which is also suitable for diabetics and better for you than "sugar substitutes".Nutritional information based on 4 TB agave nectar (1TB per serving). My recipe is altered a bit from the original recipe, omitting the sugar and instead replacing it with the healthy alternative of Agave Nectar, which is also suitable for diabetics and better for you than "sugar substitutes".
Nutritional information based on 4 TB agave nectar (1TB per serving).
Number of Servings: 6
Ingredients
-
3/4 cup - brown basmati rice
1/3 cup - almonds
6 cups - water
agave nectar, to taste (optional)
Directions
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 .