(Yields: 1 pot, Serving: Many, Prep time: 5 mins, Cook time: 25 mins (rice))
- 2 cups cooked brown rice
- 6-8 cups water
Optional for Sweetness:
- 1-2 medjool dates
- 1 teaspoon pure vanilla extract
Note: The amount of water really depends on how thick/thin you want the milk. I like to have mine thicker. You can even make thick brown rice porridge by adding less water and more brown rice.
Put rice and water in the blender.
See how mine had a bit of burnt parts? Try not to add rice that’s burnt.
(You may want to add one cup of water, blend and add another cup, like I did – just so you can control the thickness of your milk)
Blend until smooth. Add more water if you have to.
If you don’t want thickness, try putting it through a nut milk bag, cheese cloth or fine mesh strainer.
Feel free to add vanilla essence and some dates for sweetness.