4.00 c Hot or warm water
1.00 c Cooked rice, white or brown
1.00 ts Vanilla, opt
Place all ingredients in a blender until smooth. Let the milk set for
about 30 mins, then without shaking pour the milk into another
container leaving most of the sediment in the first container. This
makes about 4 to 4 1/2c.
Lea's Note: When I have used cold water and the rice was taken out
of the refrigerator, it just doesn't come out that well. I don't
know why but it's best to use warm water and warm rice (you can nuke
it if it's leftovers but freshly made is best). I have even let it
set longer than 30 mins (overnight) without it making a difference.
Recipe from Veggie Life archive Submitted by Lea Talley
(LIVANMERKET@msuvx2.memst.edu) Typed by Lisa Greenwood
From: Carl Berger Date: 05-27-96 (22:47) Winquest
Pc (199) Cooking