|Reprinted from The Blood Type Diet Website (www.dadamo.com)|
|Contributed by: Ruthiegirl||Added: Aug 26, 2010 at 10:32 AM|
This rice milk is a bit thicker and less sweet than commercial rice milk, but still works great in smoothies or as a creamer in tea or hot cocoa. You can add your own sweetener if you want to drink it plain.
How to make it:
- 1/4 cup uncooked white rice
- 1/4 teaspoon Sea Salt
- 1 teaspoon olive oil (or any other oil)
- 4 cups filtered water
- Put all ingredients into a pot.
- Simmer on 'medium-low' for 4-6 hours.
- When rice is mushy and contents of the pot look gummy, turn off heat and let mixture cool for half an hour to an hour.
- Pour contents into blender and blend on high.
- You may need to do this in 2 batches.
- Pour blended mixture into a clean cloth napkin or other thin woven fabric (such as a clean old pillowcase.)
- Gently squeeze the liquid through the fabric into a clean bowl.
- You will be left with a creamy rice milk in the bowl and thick rice sediment in the napkin;
- this thick sediment can be eaten as a hot rice cereal or discarded.
- Transfer the strained milk into a storage container. Add more filtered water if it seems too thick.
- You can add any sweetener or flavoring you want.
This keeps about 1 week in the refrigerator. It cannot be frozen- that completely ruins the texture. I use the '3' setting (out of 10) on my electric stove. You can also use a crock pot set to 'high' for 4-6 hours.