Make Rice Milk Yourself
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 20 mins |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 cup rice, all types except risotto rice
- 7 cup water
- 0.5 teaspoon ½ sugar, to taste
- 0.5 teaspoon ½ salt, to taste
- agave syrup or honey
- cinnamon or cocoa
Print Recipe
Pin Recipe Instructions
- Put one cup of rice and two cups of water in a saucepan, optionally add 1⁄2 teaspoon each of sugar and salt and bring everything to a boil. Reduce the energy intake a little and let the rice simmer until it is soft and has soaked up all of the water. Then take the saucepan off the stove and add two cups of warm water. Now puree everything to a soft pulp that will still be relatively thick. Alternatively, the mixer can also be used. Then add three more cups of warm water and puree again until you get a fine mixture.
- Then pour the mixture through a filter bag, cheesecloth or a clean kitchen towel into a bowl and then fill into one or more bottles.
- Notes: It will keep refrigerated for at least a week. The rice milk can also be sweetened with honey or agave syrup and also with e.g., cinnamon or cocoa can be refined.
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