It's a wonderfully hot September day, and I got to spend most of it leisurely making and filming a couple of recipe videos for my channel. Bliss. I can honestly say that I am beginning to enjoy the process of filming and editing a lot more.
This week, I'm sharing this super easy and versatile brown rice milk recipe. Feel free to use regular white rice too. Or if you're feeling brave, you can try other varieties of rice - black, red, wild, ofada... That is, as long as you're okay with your 'milk' sporting a slightly unconventional colour.
I do hope you enjoy the video and give the recipe a try at home. Don't forget to subscribe for more videos like this!
You might also like to try my Almond Milk recipe.
Ingredients
(makes approx. 750ml)
- 3 cups cooked brown rice
- 6 cups distilled water
- 2 pitted dates (optional)
Place all the ingredients in a blender and blend on high for 2-3 minutes.
Place a muslin cloth over a large bowl and pour the milk in the centre. Fold up the sides of the cloth, twist to secure and squeeze gently to extract the milk.
Repeat the straining process for extra smooth milk.
Use in beverages, cereal, and in baking recipes that call for plant-based milk.
Keeps for up to 3 days in the refrigerator.
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