Rice Milk

Dairy Free, Gluten Free, Corn Free

• 2/3 cup hot cooked rice, non-enriched
• 3 cups hot tap water
• 1/3 cup raw cashews or raw almonds
• 1 teaspoon safe vanilla flavoring
• 2 teaspoons liquid lecithin

1. Throw your ingredients in a blender.
2. Blend until you see very few hard particles. The more you blend, the less you have to strain.
3. Strain through cheesecloth or whatever works. I have a utensil made of very small wire screening that works great.
4. Refrigerate and enjoy!

If you are using almonds you can blanch them to remove brown skins before you using but they do strain out changing the color of the milk a bit. I keep cooked rice in the freezer and microwave it as I need it for this. I make two batches of this milk at a time but my blender will only hold one recipe at time. Rice milk is supposed to freeze very well but I haven't been able to keep my kids from drinking it as fast as I can make it to find out.

Contributed by Rhonda Johnson

Rice Milk-I/Rice Milk-II/Rice Milk-III