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Wednesday, October 17, 2012

rice milk

Anyone who has had to go dairy-free for any length of time will know the frustrations such dietary restrictions can have on a person's grocery budget. For me, going without dairy altogether for a while is fine. And then I hit the wall. I want tea! My resolve weakens significantly when I can't have my proper cup of PG Tips, brewed in my Brown Betty teapot with a hand knitted cozy, with milk. Black tea just isn't the same. Herbal tea tides me over for a good long while, as half of my enjoyment of tea is the process. The ritual of boiling and brewing. (Appropriate phrasing for October, don't you think?) But even then, some of my herbal brews are simply delightful with something a little milky, a little creamy, added in. So, being wary of sacrificing other items for the sake of boxed and processed goods, I started researching some options for homemade dairy-free solutions. I found the recipe for homemade rice milk here:
http://moneysavingmom.com/2011/09/do-it-yourself-homemade-rice-milk.html

But in case this link ever gets removed (as happens sometimes with older links), here is the recipe again.

1 c cooked basmati rice
3 c water
1 tsp vanilla essence
2 tsp sweetener of choice


Put all the ingredients into a blender. Blend on high for 2 minutes. Strain. Refrigerate. Use within a week. Yields a little over 3 cups.

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