Rice Milk Recipe 2 cups cooked brown rice (soak overnight in water--do not drain water) 3 tbsp dried egg white powder 2 tbsp flax seed oil 2 tsbp safflower oil 1/4 cup sugar (adjust to taste) enough water to make about 48 oz.
Whiz all together in a Vitamix or other high-powered blender for about 5 minutes. If you're blender is high-powered enough, you won't need to strain it (or if you can tolerate chunks in your milk), if it's not, you can strain it through a sieve, but it is a bit of a pain to do so.
The recipe is very flexible. You can use white rice but the milk will have fewer calories and fewer nutrients (my son likes the flavor of it better). The egg white powder adds some extra protein to the milk and kind of helps bind it together, but you can leave it out if you want. The oils are to add calories to the milk and they also add some body and flavor, you can leave those out, too. Sugar can be adjusted to taste. I prefer it not to be too sweet, though added sugar adds to the caloric value, too. You can also use soaked nuts instead and make nut milk, in which case you might want to leave out the extra oils and egg white powder. The recipe is very forgiving--just adjust it how you need to. If the milk turns out too thick, it is very easy to thin it down with water. If it's too thin, add more rice.
