Not only does it taste awesome, but it is a fantastic way to use up any leftover cooked rice. It averages out to less than $0.10 per gallon, and I can totally live with that price tag.
I haven’t found any difference (other than taste preference) using different types of rice. I’ve made this with white, brown, long and short-grain, jasmine, and even used a combo of different rice grains. Play with it and find the taste you like.
For 1 ¼ cup of rice milk you’ll need:
- 1 cup cooked rice
(any kind or combo of types of rice)
- 1 ¼ cups (or more) of hot water
(NOT boiling. Let the water cool enough so that bubbles no longer break the water’s surface)
- A pinch of salt
(This is entirely optional, but it does bring out the flavor)
Combine all ingredients in a blender and blend until smooth. Add more water to get a thinner consistency if you like it like that. I like it as is, without straining, but you can strain the liquid through a fine-mesh strainer to get rid of any lumps and clumps.
Pour into a container and store in the refrigerator.
This keeps for about a week (though mine never lasts that long, I always drink it too fast!) This is amazing in soups, stews, and sauces. Great used in baking too!
You can also personalize this however you want by adding in a dry or liquid sweetener like maple syrup, agave, brown rice syrup, coconut sugar, or throw half of a date into the blender when your mixing.
Go wild and add a few drops of vanilla or maple extract, or try cinnamon or ginger for a truly divine taste.