How To Make Brown Rice Milk
An easy method to create your own allergy-friendly milk using cooked brown rice. NO added oils or unnecessary ingredients.
Servings 3 cups
- 1 cup room temperature cooked brown rice
- 3 cups water
- 1 soft date
- 1/8 tsp sea salt
Add the cooked rice, water, date, and salt to a high speed blender.
Blend until smooth (30-60 seconds).
Strain out any rice pulp using a nut milk bag.
Chill and use as desired.Milk typically keeps for about 3-4 days.
Calories: 80kcal | Carbohydrates: 17g | Protein: 1.8g | Fat: 0.6g | Fiber: 1.4g | Sugar: 2g