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Rice Milk   icoCooked icoNMB icoBlender

A version of this simple rice milk recipe is made at Bumi Sehat, the birthing center we support with funds from our More than a NUT MILK BAG project. Made with fragrant Bali red rice the nutrient levels are high with proteins, calcium, iron, magnesium, phosphorus, potassium, zinc, copper, manganese, selenium and B-group vitamins. Perfect for the expectant mothers and served at the clinic when they come for appointments and check-ups.

This is a COOKED recipe.

Yield: 3 cups

Ingredients

Directions

1. Bring 1 cup of water to a boil.

2. Add rice and bring to a boil again. Once boiling, cover and reduce heat to low and simmer until rice is cooked about 40 minutes.

3. Rice will be soft and it could be a bit waterlogged; drain off any excess water if necessary.

4. Transfer rice to a blender and add 2 cups of warm water.

5. Blend until well incorporated, about 2 to 3 minutes.

6. Add another cup of warm water and blend again. If you prefer thinner rice milk, add another 1/2 to 1 cup warm water and blend again.

7. Let mixture sit for 30 minutes to one hour until it cools down.

8. If necessary use a spoon to scoop any residue off the top of your milk mixture.

9. Using a More than a NUT MILK BAG draped inside a pitcher, pour the rice / milk mixture into the bag and gently squeeze to remove all the milk leaving behind, in the bag, any larger pieces of rice not blended.


Notes

You can add a few drops of vanilla or sweetener to taste.


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Ellie
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Raw Fruits and Vegetables

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updated 12 June 2017 : m