Sally Furniss
Well-known member
1 cup hot, cooked rice (white or brown).
4 cups hot water
Pinch of salt (optional)
Vanilla drops (optional)
Put in blender, will need to be done in batches.
Process thoughly.
Strain through sieve.
If there are any solids discard them.
Store rice milk in jug in fridge.
Stir before using.
Keeps 3 - 4 days.
4 cups hot water
Pinch of salt (optional)
Vanilla drops (optional)
Put in blender, will need to be done in batches.
Process thoughly.
Strain through sieve.
If there are any solids discard them.
Store rice milk in jug in fridge.
Stir before using.
Keeps 3 - 4 days.