I personally prefer the raw rice milk because this version is too thick for my liking. However my better half prefers this one so it is worth giving both versions a try if you are new to this. Everyone’s preferences are different. Just like with the raw one you can add vanilla, cinnamon, cardamom or sweeteners to this creamy rice milk.
Ingredients : metric ( imperial )
Yields about 1,25L (5 cups)
- 200g (1 cup) rice, cooked
- 1L (4 cups) water, for blending
Add the cooked rice and 4 cups of water to your blender. Blend at high speed for about 2 minutes. Depending on your blender the milk might start to warm up slight but don’t worry. It will not spoil the milk. You can counter this by adding a few ice cubes. That is it.
Since this is home made and free of stabilizers and emulsifiers you might want to shake the milk a bit before using. The milk will keep fresh for about 1-3 days, depending on temperature setting of your fridge.