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Title: Rice Milk
Yield: 4 Servings

Ingredients

      4 c  hot/warm water
      1 c  cooked rice (i've used white
      1    or brown)
      1 ts vanilla

Instructions

Place all ingredients in a blender until smooth. Let the milk set for
about 30 minutes, then without shaking pour the milk into another
container ( i use an old honey jar) leaving most of the sediment in
the first container. This makes about 4-4/12 cups.

Notes:
When I have used cold water and the rice was taken out of the
refrigerator, it just doesn't come out that well. I don't know why
but its best to use warm water and warm rice (you can nuke it if its
leftovers but freshly made is best) I have even let it set longer
than 30 minutes (overnight) without it making a difference.

Date: Thu, 07 Apr 94 11:57:33 MDT
From: LEA TALLEY

Converted to MM format by Dale & Gail Shipp, Columbia Md.

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