Everyone thinks I'm crazy to make Phoebe homemade rice milk. Phoebe herself is not very happy about it, preferring the 'other' rice milk. However, she's very allergic to Barley which is found in most rice milk, and carrageenan, and well, need I say more!
1 Cup uncooked Brown Rice (NOT WHITE)
2 1/4 cups Water
Cook Brown rice according to instructions
Once cooked, place brown rice into a large pot. Add 8 cups of Water. Bring to a boil. Simmer for 30 minutes. Let stand for 30 minutes or until cool enough to handle. In batches, put in blender, add sweetener, until mixed to desired consistency. Strain rice milk through strainer or cheese cloth. Place in pot and bring to a roaring boil. Let cool. Place in air tight container. Refrigerate. Lasts for one week. If you desire a thinner rice milk - cook the rice, then bring it to a boil. Freeze. Defrost and continue with recipe.
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