Be sure to use brown rice for the greatest health benefits. Rice milk has the most neutral flavor of the alternative milks that we provide in this recipe book, so if you are looking for a liquid that has more flavor than water and a bit more body, choose rice milk.
4 cups water
1 cup cooked and cooled brown rice (any size variety works, i.e., short, medium or long grain)
1 tablespoon sweetener (optional)
Nutritional information per serving (1 heaping cup):
Calories 69 (6% from fat) • carb. 15g • pro. 1g • fat 0g • sat. fat 9g
• chol. 0mg • sod. 10mg • calc. 12mg • fiber 1g
1.
Put the water, rice and sweetener, if using, into the blender jar.
2.
Select High and blend until completely smooth, about 3 minutes.
3.
Use immediately. The rice milk will last up to 3 days, refrigerated. Shake, stir or re-blend before using.
