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Nutrition Facts
Serving Size 1 (185g) Recipe makes 12 servings
Calories 28
Calories from Fat 2		(7%)
Amount Per Serving		%DV
	Total Fat 0.2g	0%
	Saturated Fat 0.1g	0%
	Monounsaturated Fat 0.1g
	Polyunsaturated Fat 0.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 100mg		4%
Potassium 17mg		0%
Total Carbohydrate 6.0g		1%
	Dietary Fiber 0.3g	1%
	Sugars 0.1g
Protein 0.6g		1%
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Brown Rice Milk

Recipe #386601 | 3 hours | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: gruurly
Aug 24, 2009

Simple, easy and very inexpensive, this is better than the store bought stuff, in my opinion. Adapted from The Vegetarian Mother's Cookbook to suit our tastes.

SERVES 12 , 6 cups (change servings and units)

Ingredients

1/2 cup brown basmati rice
8 cups water
1/2 teaspoon salt
1 cup cold water (optional)
3 tablespoons agave nectar (optional) or honey (optional) or brown rice syrup (optional)
1/2 teaspoon ground cinnamon (optional)

Directions

1
Put the rice, 8 cups of water and salt into a large pot. Bring the water to a steady boil using high heat.
2
After boiling, reduce temperature to low and simmer for approximately three hours, or until the rice is mushy and falling apart. I often leave this on my stove for 4 or more hours with no negative side effects.
3
Let the liquid cool somewhat before adding it to a blender. Add any optional ingredients and puree several minutes until rice has become completely liquid.
4
Transfer to a large container, and add 1 cup or more of water to thin out the consistency a bit if you like your rice milk that way.
5
Keep refrigerated and stir before each use. Unsure as to how long this keeps in the fridge, but we've used it up to a week after making it and it still tastes wonderful.