rice milk/almond milk

from allrecipes.com

Rice Milk

1 cup long grain rice, rinsed
2 quarts water
1 cinnamon stick, broken into pieces
1 teaspoon vanilla (optional)
1/2 cup white sugar (I’ll use honey or maple syrup)

1. In a large saucepan, combine rice, water and cinnamon stick. Set aside for 3 hours.
2. After 3 hours, bring to a boil, reduce heat, and simmer for 30 minutes. Allow to cool.
3. Puree rice mixture in a blender until smooth. Strain through cheesecloth or a fine sieve. Flavor with vanilla and sugar to taste. Chill, and serve over ice.

from homecooking.about.com

Almond Milk

1. Place 1 cup freshly roasted almonds in a glass jar.
2. Cover with 4 cups water.
3. Tightly close the jar.
4. Refrigerate for 1 day or no more than 2 days.
5. Pour into blender and blend until smooth.
6. Strain liquid from pulp through cheesecloth, applying pressure to squeeze out all liquid.
7. Retain the almond paste pulp for other uses.

1. Use almond milk in recipes or as a delicious drink by itself or with a little honey and vanilla.
2. The almond paste pulp can be used to top cereal, vegetables, or rice.
3. 1 pound shelled almonds = 3 cups halves or 4


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: