A sweet and thin bodied rice milk. Its color is light tan when using dates to sweeten it, and white if using white stevia powder. You can drink rice milk from a glass or use it in most recipes in place of dairy milk. Try using it in our recipe for Tasty Carrot Cake and you’ll thank us.
- 1 1/4 cup cooked brown rice
- 4 cups filtered or distilled water
- 2 large pitted dates, or 1/4 teaspoon Now Foods Organic Stevia or other brand
- Place the rice, water, and dates or stevia in a high powered blender. Blend on low speed then high for 1 minute or until smooth. Depending on the blender you use, it may or may not be necessary to strain it through a cheesecloth or fine mesh strainer to remove the pulp.
- Refrigerate in a Rubbermaid Saver Bottle or other container. Shake well with secure lid before serving or using in recipes. Stores refrigerated for up to four days.
- For vanilla flavored rice milk, add 2 teaspoons pure vanilla extract before blending.
- For chocolate rice milk, add to the vanilla flavored variation 1 tablespoon of carob powder, cacao powder, or coco powder, and blend until fully combined.
- For a creamier texture and nutty flavor, add to any variation 1 tablespoon of homemade Delicious Nut Butter or store-bought almond butter and blend until fully combined.
Makes 4 (8oz) servings