Rice milk using cooked rice
Rice milk is milk made from rice, it is mostly bland with a slight sweetness especially when made with white rice.
Ingredients
- ½ cup cooked rice
- 1 1/2-2 cups warm water
- 2 tablespoons sugar (dates or jaggery)
- ¼ teaspoon vanilla or lemon flavouring
Instructions
- If using dry dates soak overnight to soften, then remove seeds.
- Boil your cooked rice a little more to get it really soft, rinse the parboiled rice to remove some of the starch which can cause a slimy, gummy feel to the milk (this step is optional).
- Using a potato masher, mash rice (skip if you have a powerful blender).
- Place rice, warm water and sugar (dates or jaggery) in a blender. Blend together until smooth and creamy.
- Strain using cheesecloth, a very fine strainer or chiffon fabric.
- Stir in flavouring.
- Store in the fridge to cool.
Notes
- If your cooked rice is not soft cook to soften further.
- Add turmeric when blending rice for a bit of colour.
- Rice milk can also be made using raw rice. Soak in hot water before grinding.
