Brown Rice Milk

Total Time: 3 hrs Cook Time: 3 hrs

Ingredients

• 1/2 cup brown basmati rice
• 8 cups water
• 1/2 teaspoon salt
• 1 cup cold water (optional)
• 3 tablespoons agave nectar (optional) or 3 tablespoons honey (optional) or 3 tablespoons brown rice syrup (optional)
• 1/2 teaspoon ground cinnamon (optional)

Recipe

• 1 put the rice, 8 cups of water and salt into a large pot. bring the water to a steady boil using high heat.
• 2 after boiling, reduce temperature to low and simmer for approximately three hours, or until the rice is mushy and falling apart. i often leave this on my stove for 4 or more hours with no negative side effects. **note: leave the lid on for the entire cooking process. you don't want the water to evaporate and then all you're left with is mushy rice.
• 3 let the liquid cool somewhat before adding it to a blender. add any optional ingredients and puree several minutes until rice has become completely liquid. i usually strain the bigger pieces out of the liquid first before running it through the blender.
• 4 transfer to a large container, and add 1 cup or more of water to thin out the consistency a bit if you like your rice milk that way.
• 5 keep refrigerated and stir before each use. unsure as to how long this keeps in the fridge, but we've used it up to a week after making it and it still tastes wonderful.