Rice Milk

Source: Diane Hartman, The Food Allergy  Kitchen

Ingredients:

1 cup cooked warm white or brown rice

4 cups warm water

Instructions:

1.   In a blender, combine warm rice and water and process until smooth. 

2.  Strain through cheesecloth to remove any loose particles. 

3.  Add 1 tsp vanilla and honey, corn syrup or cane syrup- to taste, if desired.

*If you are using the rice milk for non-sweetened creamed soup bases, mashed potatoes, gravies, etc... do not add the vanilla or sweetener