Make non-dairy rice milk at home and avoid all the additives and preservatives found in commercial milk. This recipe can be made using brown or white rice.
Ingredients:
1 cup cooked rice cooked rice cooked rice
4 cups water water water
Instructions:
Blend rice and water in a blender until smooth
Strain the blended mixture using butter muslin or a nut milk bag. A tight-weave cloth is preferable, as twisting the top tightly allows more milk to drain through.
Refrigerate up to 3-4 days.
The remaining pulp can be discarded or dried and used as rice flour in recipes.
