Sunday, November 22, 2009

Brown Rice Milk

So you easy you just won't believe it!

1 cup brown rice flour
3 cups fresh water
  1. Place brown rice flour into large glass jar; add 3 cups fresh water; place lid on; shake well.
  2. Place in refrigerator for 4 hours or overnight.
  3. Set clean gold cone-shaped coffee filter on top of container; strain, stirring to release water through grains; press pulp to release water; discard pulp or save to bake with.
Drink brown rice milk immediately, or place into airtight container and store in refrigerator up to 3 days.

You can also drink this milk immediately (no need to soak in fridge for 4 hours - this just improves flavor).

Drink or use in recipes in place of water or milk.

Servings: 3 cups
Cook time: None
Prep time: 10 minutes (with soaking at least 4 hours)

To sweeten: add up to 1/4 cup agave nectar to jar; shake to mix.
To add calcium / vitamins: add 1-1/2 teaspoons vitamin powder (Klaire Labs Vitaspectrum is the cleanest) to 3 cups plain brown rice milk; shake to combine.

1 comment:

  1. Michelle made this in her class today and it was delicious and easy.


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