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Homemade Rice
Milk Source: Diane Hartman, The Food Allergy Kitchen Cookbook & Yahoo Group Ingredients: 4
cups water 1
1/ 2 cups cooked brown rice 1
tsp vanilla or omit if using for mashed potatoes or other unsweetened
items sweetener,
as desired ( cane syrup, sugar, maple syrup, corn syrup, etc…) add
Kirkman's powdered calcium, if desired Instructions: 1. In a blender, combine ingredients and process until smooth.
2. Refrigerate. *Note: For smoother results, refrigerate for 1 hour and then pour milk through food grade cheese cloth(check with the manufacturer to make sure that cheese cloth is corn free- some are coated with a corn based
starch). This process will remove any rice particles. Store unused rice milk in refrigerator for up 3 days. |
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Miss Roben's began over 12 years ago, catering to those with a gluten intolerance and celiac disease.
Now, we proudly serve those with all types of food allergies and intolerances, particularly those with multiple food allergies. We pride ourselves on our fast service & delicious products. We especially cater to those with a wheat allergy and/or gluten allergies or intolerance; Celiac disease;
Dermatitis Herpetiformis; Aspergers, PDD, autism and other autistic spectrum and/or learning disorders; Colitis, corn allergies. Miss Roben's DBA AllergyGrocer are trademarks
of Miss Roben's, Inc. Brand names of other products are under the trademark rights and copyrights of the respective
manufacturers. All other content of this website is under copyright of Miss Roben's Inc.
1-800-891-0083 Report a website problem! |
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