Tuesday, March 17, 2009

Rice milk

1 cup well cooked brown rice

boiling water

3 tbsp cashew nut pieces or other light nuts

2 tsp honey

¼ tsp salt

additional water, cold

Blenderize all but the cold water, to a cream. Add the cold water while it is still blending. Chill or serve at once. For carob milk, just add: 3 tbsp carob flour, ½ tsp vanilla and a little more honey.

It will taste better if cold, than when hot, but is good both ways.

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