Rice Milk (Thick and Creamy)

• servings: 4 servings
• active time: 2 minutes
• total time: 3 hours 5 minutes

Ingredients

1/4 cup uncooked rice (see FAQs above for which rice to use)

4 cups water

1/8 tsp sea salt

1 soft date (optional)

Directions

Rinse and drain the rice very well.

Add the rice and water to a medium saucepan.

Bring the mix to a boil and let bubble for 10-15 seconds.

Reduce the heat to low, cover the pan, and let cook for three hours.

Remove the pan from the heat and let cool a bit.

Add the mixture to a high speed blender, along with the date (if using) and salt.

Blend on high for 30-45 seconds or until smooth.

Strain out any rice pulp by pouring the milk through a sieve (there shouldn't be much).

You can add a bit more water at this point if you want it thinner.

Chill and use as desired.

Nutrition

• Calories: 49 kcal
• Total Fat: 0.3 g
• Total Carbohydrate: 10.6 g
• Dietary Fiber: 0.6 g
• Total Sugars: 1.3 g
• Protein: 0.9 g