Rockin’ Rice Milk (made using leftover cooked rice!)

Not only does this rice milk taste awesome, but it’s a fantastic way to use up any leftover cooked rice.

Using this recipe, the prices averages out to less than $0.10 per gallon, and I can totally live with that price tag.

I haven’t found any difference (other than taste preference) using different types of rice. I’ve made this with white, brown, long and short-grain, jasmine, and even used a combo of different rice grains. Play with it and find the taste you like.

For 1 ¼ cup of rice milk you’ll need:

• 1 cup cooked rice
  (any kind or combo of types of rice)
• 1 ¼ cups (or more) of hot water
  (NOT boiling. Let the water cool enough so that bubbles no longer break the water’s surface)
• A pinch of salt
  (This is entirely optional, but it does bring out the flavor)

Combine all ingredients in a blender and blend until smooth. Add more water to get a thinner consistency if you like it like that. I like it as is, without straining, but you can strain the liquid through a fine-mesh strainer to get rid of any lumps and clumps.

Pour into a container and store in the refrigerator.

This keeps for about a week (though mine never lasts that long, I always drink it too fast!) This is amazing in soups, stews, and sauces. Great used in baking too!

You can also personalize this however you want by adding in a dry or liquid sweetener like maple syrup, agave, brown rice syrup, coconut sugar, or throw half of a date into the blender when your mixing.

Go wild and add a few drops of vanilla or maple extract, or try cinnamon or ginger for a truly divine taste.

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