Richard & Julia wrote:
>RICE MILK
>1/3 c. cashews [...]
>
>I bet you could use a cup of rice and eliminate the nuts.
You can make it without the cashews, and thus reduce the fat content
considerably. This recipe is very cheap and easy, nutritious and virtually
fat free. Be patient, and let the rice cook a long time. ~Jacqueline
*Rice Milk*
1 cup rice, raw (colour/variety of your choice)
8 cups water
salt, or salt-free seasoning, to taste
sweetener of your choice, to taste
flavourings (almond extract, etc.) (optional)
Soak the rice in the water for at least three hours (no longer than
overnight, refrigerated). Place the rice and water in a pot (or your rice
cooker, if it holds this much) and cook slowly until *very* soft. Taste
occasionally through the cooking process, and add salt or sweetener, and
flavourings, accordingly. When the rice is properly overcooked (read:
mush), run the whole mixture through the blender or food processor until
it's quite smooth (if you've a Champion-type juicer you're set - it makes
perfect rice milk at this stage). You can thin the rice milk out if you
wish, with a little water, and/or run it through a fine sieve or
cheesecloth. Chill, and keep refrigerated.
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