This is a Mexican rice water or rice milk. It is a dessert.
Ingredients:
* 1 cup rice, washed 2 quarts water
* 1 cinnamon stick
Instructions:
Sugar to taste Mix together all ingredients; let stand 3 hours. Simmer for 1/2 hour. Puree in a blender and strain through a cloth. Taste for sweetness and add sugar if necessary.
Chill and serve over ice.
Ingredients:
* 1 C Long Grain Converted Rice
* 1/4 C Raisins
* 1 Tsp. Cinnamon
* 1/4 Tsp. Salt
* 2 1/2 C Water
* 1 Tbs. Margarine
* 1/2 Tbs. Sugar -- to taste
* Dry Milk -- reconstituted
Instructions:
1. Heat water to boiling. Add rice mixture and lower heat. Cook until rice is tender.
2.Add margarine and milk. Serve.
This may be prepared ahead of time by combining all ingredients except the
margarine and milk and storing in a bag.
Rice milk is a good substitute for milk in coffee drinks.
Ingredients:
* 2/3 c. hot rice
* 3 c. hot water
* 1/3 c. cashews
* 1 tsp. vanilla
* 1/2 tsp. salt
* 2 tbsp. honey
Instructions:
Blend all ingredients, chill and serve. Servings: 4.
RICE MILK #1
Ingredients:
*4 cups hot/warm water
*1 cup cooked rice (I've used white or brown)
*1 tsp vanilla
Instructions:
Place all ingredients in a blender until smooth. Let the milk set for about 30 minutes,
then without shaking pour the milk into another container ( I use an old honey jar)
leaving most of the sediment in the first container. This makes about 4 - 4 1/2 cups.
Notes: 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 its best to use warm water and
warm rice (you can nuke it if its leftovers but freshly made is best) I have even let it
set longer than 30 minutes (overnight) without it making a difference.
RICE MILK #2
Ingredients:
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2 C rice
4 C water
Instructions:
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rinse rice to clean - pour 4 C boiling water over rice & let soak for 1-2 hours - blend 1
C soaked rice with 2 1/2 C water (can be cold water) - blend rice to a slurry (not a
smooth liquid) - pour into a pot & repeat with rest of rice - bring to a boil & then
reduce heat & simmer for 20 minutes - line colander with nylon tricot or a few layers
of cheesecloth - put bowl under colander - pour rice mix in colander - another 1 C of
water (or less or more) can be poured over the rice to get out more milk - press with
the back of a spoon - twist nylon & squeeze out as much milk as possible this milk is
very plain and can be flavored with oil, vanilla, salt, etc.
RICE MILK, COMPLICATED
Instructions:
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rinse 2 cups of rice (to clean it) pour 4 cups of boiling water over rice and let it soak
for 1-2 hours
blend 1 cup of soaked rice with 2 1/2 cups of water (can be cold water)
Blend rice to a slurry, not a completely smooth liquid. Pour into a pot & repeat with
the rest of the rice. Bring to a boil & then reduce to low heat simmer for 20 minutes.
Line colander with nylon tricot or a few layers of cheesecloth. Pour rice mixture into
colander with a bowl under colander. Another 1 cup of water (or less or more) can be
poured over the rice. Press with the back of a large spoon twist nylon & squeeze out
as much liquid as possible.
Ingredients:
* 1 cup uncooked natural rice
* 3 cups hot water
* 3 cups cooked new peas
* 2 tablespoons vegetable butter
* 4 teaspoons flour
* 1/3 cup milk
Instructions
1. Wash the rice thoroughly, drain, add the hot water and let boil gently until the
water is evaporated and the rice looks dry; then cover, and set on the edge of the
stove to steam for 15 minutes. 2. Rub the butter and the flour together in a small
saucepan, add the milk, and stir over the fire until smooth.
3. Add the cooked rice, and mix with a fork; then add the cooked new peas, mix
lightly, put into the oven in a covered dish until hot through, and serve.
Ingredients:
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Makes 6-8 servings
* 1 cup rice
* 1/4 cup shortening
* 1/4 cup chopped onion, meat, celery, or other vegetables
* 1 tsp salt
* 3 1/2 cups water
Instructions:
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Heat shortening in a skillet. add rice. Cook, stirring constantly, about 10 minutes or
until lightly browned. Add vegetables and continue cooking 2-3 minutes. Add salt and
water. Simmer over low heat 20 to 25 min. or until rice is tender and excess liquid
has evaporated.
Ingredient:
Makes 8 servings
* 2 cups rice
* 2/3 stick margarine
* 4 cups liquid (chicken broth for fowl; beef broth with beef)
* 3/4 cup chopped celery
* 3/4 cup chopped carrots
* 3/4 cup chopped green onions
* 1 cup slivered almonds
* salt and pepper to taste
Instructions:
Brown rice lightly with butter in a skillet. Place in casserole with boiling broth. Cover
and bake for 1/2 hour at 375 deg. Take from oven and add vegetables and nuts,
stirring and mixing well with fork. Return to oven for 1/2 hour.
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