question about soy / rice milk Canadians in here we need help RECIPE DONNA

[Guest guest]

Well I use So Good soy milk it has all flavors even fat free.

 

And for rice milk here his Gary's recipe I make as needed very easy.He didn't

like store bought so he found this online. If I'm making a dish like scallop

potatoes I make this the day before. Its very easy.

 

Homemade rice milk for cooking.

 

2 cs. water

1 c. short grain brown rice

2 cs. hot water

 

Bring the first 2 c. water to a boil in a medium saucepan. Add the uncooked

short grain brown rice, return to a boil, reduce heat, and simmer for 45

minutes. Combine the well-cooked rice and the 2 c. hot water in a blender until

smooth. (Leave the center of the blender lid off and cover the whole lid with a

folded kitchen towel-- this will prevent the hot air from exploding the mixture

out of the blender.)

The mixture will be thicker than dairy mik or soymilk, but may be thinned with a

bit more water as desired. It will thicken further when chilled. Store in a

tightly-covered, scalded jar in the refrigerator, and shake well before using.

This only keeps for 2 or 3 days.

Makes about 1 quart.

 

Okay gotta run