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    You are at:Home»Dairy-Free Recipes»Milk Subs»Creamy Rice Milk

    Creamy Rice Milk

    3
    By Alisa Fleming on June 6, 2007 Milk Subs

    Combining cashews and rice makes an ultra creamy dairy-free milk at a more budget-friendly price. It’s easy to whip up and takes just a few minutes.

    Special Diet Notes: Creamy Rice Milk

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, peanut-free, soy-free, vegan, and vegetarian.

    Creamy Rice Milk
     
    Print
    Author: Alisa Fleming
    Ingredients
    • ⅔ cup hot rice
    • 3 cup hot water
    • ⅓ cup cashews
    • 1 teaspoon vanilla
    • ½ teaspoon salt
    Instructions
    1. Blend all ingredients, chill, pour through a cheesecloth or nut milk bag, and serve.
    2. Store in the fridge for up to a week
    3. Alternatively, let it stand for 30 minutes or more, up to several hours. Then, without shaking, pour the rice milk into another container, being careful not to let the sediments at the bottom pour into the new container.
    3.5.3229
     

    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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    3 Comments

    1. gary on April 9, 2013 1:31 pm

      Hi!

      Can you clarify “Hot rice”? Is fully cooked rice or just raw rice boiled for a few minutes to get it hot?

      Reply
      • Alisa Fleming on April 10, 2013 7:15 am

        Cooked, though I recommend the raw rice milk recipe over this one.

        Reply
        • Lee Cooper on July 30, 2019 2:45 am

          Great site! I’m not finding a raw rice milk recipe on it though. Can you _recommend_ it with a link please? 😀

          Reply

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