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.

3.  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).  

4.  Store in refrigerator for up 3 days.