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Rice Milks
Newsgroups: rec.food.veg.cooking
From: (selah*)
Subject: Re: 3 ?'s on dairy alternatives
Date: Fri, 9 Feb 1996 11:54:43 GMT

2 C rice
4 C water

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.

Mary
Newsgroup: rec.food.veg.cooking
Subject: Re: rice milk
From: Jean-Marc Bissonnette
Date: Thu, 21 Mar 1996 21:57:12 GMT

A good way to make rice milk is to use fresh rice that is still hot.

1 cup rice
4 cups hot water
1 tsp vanilla

put all in blender, puree for about 5 minutes (until smooth)
let sit for 1/2 hour
pour into container being careful not to let the sediments at the bottom pour into the new container
From: Karen (nstn4475 at FOX.NSTN.CA)
Subject: Making Rice Milk &/or 'Ice Cream'

We make our own rice milk. It's easy, cheap and you can adjust the sugar and add flavourings as per your preferences (we're fond of frozen strawberries to make strawberry 'milkshakes'!). You can use this rice milk with frozen bananas to make a sort of ice-cream like treat too. We really didn't like the price for commercially prepared rice milk and after the info came on the list that one of these commercial products was not necessarily gluten free (the one we used to use) we came up with this recipe:

RICE MILK (need a blender)

1 cup dry white rice
1 litre (~ 4 cups) water
1 tbsp (up to 1/2 cup) white sugar
1 tsp vanilla extract (optional)

1. Add rice and water, let soak room temperature for at least 4 hours or in the refrigerate over night (we put rice n' water right into the blender container!)
2. Blend rice and water in blender on high for about 1 minute
2. Strain out rice from water (SAVING WATER SOLUTION!)
3. Add sugar and flavourings (ie. fruit), blend again
4. Refrigerate (we're comfortable using this within 48 hours; maybe a longer shelf life, we don't know, never tried!)

CHOCOLATE-BANANA 'ICE CREAM' (need a food processer of some type)
Use about 1/2 cup rice-milk with 3 frozen bananas, that have been sliced in half and length-wise before freezing (from a refrigerator freezer NOT a deep freeze, if you take the bananas from a 'deep' freeze microwave them first to soften them a bit first or your processer may protest, loudly!) and add chocolate syrup and a little bit of vanilla extract if desired. Blend in food processer until smooth but NOT melted! We find this best if eaten right away but our 9 year old likes it even after its been in the freezer for a couple of days (it gets crystaline like a sherbert if kept in freezer after it's made).

OTHER THINGS TO ADD: chocolate chips, frozen fruit, whatever you like and is gluten-free <GRIN>; FYI, non-GF people may like this concoction too!

Hope these recipes are of some use. You may have to play around with them a little until you get it just the way you like it. I know we'll never buy rice milk again!
Newsgroup: rec.food.veg.cooking
Subject: Re: PLEASE, ANYONE, A RICE MILK RECIPE
From: Andrea and Cris Woolman
Date: Tue, 20 Aug 1996 02:51:42 GMT

Here is a rice milk recipe for you!

1 cup cooked brown rice (short grain works best)
4 cups water
1 tsp. vanilla extract

Place cooked rice in blender with water and vanilla and process until throughly liquefied. Strain.
Newsgroup: alt.med.allergy
Subject: Re: How to make rice drink??
From: Stephen Wolstenholme
Date: Sat, 26 Oct 1996 09:40:37 GMT

My wife and I have not been able to produce a drink as good as Rice Dream but we produced a basic rice drink that can be flavoured.

What we do:-
We use brown rice.
Boil the rice for about 20 minutes. The volume of water is about 6 times that of the rice. Leave to soak for about 1 hour. Drain off the water. Blend the rice with cold water at about 4 water to 1 rice by volume. Filter the resulting liquid through a fine cloth. The liquid is not very nice without flavouring but it's a start.

Steve
Newsgroup: rec.food.veg.cooking
Subject: Re: Another Rice Milk Question
From: Ann Emanuele
Date: Fri, 20 Dec 1996 13:36:05 GMT

Paula Duvall has a recipe book with several different types of milk, including Rice Milk.
You can see some of her book at http://www.healthyreferral.com/newworld
Date: Thu, 20 Feb 1997 17:56:11 -0500
Sender: Milk/Casein/Lactose-free list
From: Joe Ames Sr.

Here's a rice milk recipe for you.

RICE MILK
2/3 c. hot rice
3 c. hot water
1/3 c. cashews
1 tsp. vanilla
1/2 tsp. salt
2 tbsp. honey

Blend all ingredients, chill and serve. Servings: 4.
Horchata
From: Arthur A. Simon, Jr.
Newsgroups: rec.food.cooking,alt.creative-cook
Subject: Re: Still looking for rice water recipe (Horchata)
Date: Fri, 10 May 1996 12:04:20 -0700

Horchata is a drink made from grains, nuts or chufa (a tuber). Rice horchata is just one of many. Recipes vary. You can get a pretty good feel for how to make it on the web. Try the folowing URLs:

http://www.cubaweb.cu/medicina/fitomed/g299.html

http://www.epicurious.com/db/dictionary/terms/h/horchata.html

http://csgwww.uwaterloo.ca/cgi-bin/dmg/files/mexico/cocina/horchata.html
From: robert.foster at nashville.com
Date: Sat Jan 13 11:56:44 PST 1996

Horchata - Ground Rice Drink

Title: Horchata - Ground Rice Drink
Categories: Beverages, Mexican, Rice/grains
Yield: 6 servings

1 c Long Grain Rice
4 c Milk
1/2 c Sugar
1 ts Vanilla
1/2 ts Cinnamon
Ice

Place the rice in a bowl with enough hot water to cover. Let the rice sit overnight. Next day, remove the water. Place 1/2 cup of water, and 2 cups milk in a blender. Blend until rice is all ground up. Mix in 1/4 cup sugar, 1/2 t vanilla, 1/4 t cinnamon. Do the same with the other half of the ingredients. Strain through cheesecloth (or whatever). Serve over ice. Makes 6 glasses.
Newsgroups: rec.food.recipes
From: A. Cardenas
Subject: Horchata
Date: Tue, 10 May 1994 16:53:56 -0500

Horchata

1 cup rice, washed
2 quarts water
1 cinnamon stick
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.
From: calles at earthlink
Newsgroups: rec.food.cooking,alt.creative-cook
Subject: Re: Still looking for rice water recipe (Horchata)
Date: Sat, 11 May 1996 08:30:55 GMT

The only horchata I know of is from Spain. They use a tuber called "CHUFA" or earth almond. You should be able to find
it in health food or specialty shops. Here the recipe I got while in Spain:

Horchata

1 lb of Chufas
1 qt Water
Sugar to taste
Pinch of Cinnamon
Grated rind from 1\2 lemon

Clean the chufas and soak them in the 1 quart of water for 10 hours to soften. Mash them in the water with a blender or by hand three times to release all the juice. Filter the mixture through a fine collander and throw away the residue. Add the sugar, cinnamon and lemon rind to the liquid. Let the liquid rest overnight in the refrigerator.

I know the recipe is a little vague, but it gives you an idea how it's made. Personally, I soak the lemon rind with
the chufas so that it will be filtered along with residue, that produces a cleaner milky texture.
Newsgroup: rec.food.cooking
Subject: Re: How to make horchata?
From: raymond at the.net (raymond)
Date: 6 Jun 1996 02:18:42 GMT

Looking for another recipe, I stumbled on this in James McNair's Rice Cookbook.

Horchata de Arroz (Rice Cooler)

2 cups white rice
1 cup (about 4 ounces) blanched almonds
3 Tbsp ground cinnamon
2 quarts milk, warmed; or use hot water
3/4 cup granulated sugar
1 tsp vanilla extract
Ice cubes.

Wash and drain the rice. In a large bowl, combine the rice, almonds, and cinnamon with the warm milk or water and soak at least six hours, or preferrably overnight. Drain, reserving liquid.

Puree half the rice-almond mixture in a food processor or blender. Add about 1 cup of the reserved liquid and blend as smooth as possible. Transfer the blended mixture to a bowl and repeat with remaining rice mixture and liquid.

Strain the mixture through 3 layers of dampened cheesecloth into a glass pitcher or jar, squeezing the cloth to extract all the liquid. Stir in the sugar and vanilla. Chill and serve over ice cubes. Makes about two quarts.

Variation: For a chocolate-flavored drink, add about 1/4 cup sewwtened cocoa powder to the rice and almonds.
Newsgroup: rec.food.cooking
Subject: Re: How to make horchata?
From: aminus at atl.mindspring.com
Date: Wed, 19 Jun 1996 22:14:37 -0400

I don't know how *cookbook authentic* this is , but the Mexican guys I work with make aqua de horchata like this: soak some rice, preferably overnight

drain the rice, puree with either water OR sweetened condensed milk, and sweeten with cinnamom and/or sugar. when i lived in oklahoma i worked with mexicans from zacatecs, here in atlanta most of the guys i work with are from acapoulco, and the way horchata is made varies depending on who you ask and where they are from. alan
Newsgroup: rec.food.cooking
Subject: Re: Recipes using Horchata
From: tamale at primenet.com
Date: 13 Jul 1996 13:58:02 -0700

Melody C. Pfeiffer wrote:
>I recently bought some Horchata and was wondering what to do with it. I
>once saw a recipe for Horchata, milk and rum but have lost it. Any
>input appreciated.

I just cut and pasted this out of the LA Times page but haven't tried it yet:

MEXICAN CHOCOLATE ICE

The ice is terrific on its own, but you might want to try serving cinnamon-dusted tortilla crisps (see separate recipe) on the side.

3 (12-ounce) bottles nondairy rice drink (horchata)
1/2 cup cocoa
1 teaspoon vanilla extract

Combine 1 cup horchata and cocoa in small saucepan. Heat and stir until cocoa is dissolved. Stir in remaining horchata and vanilla. Let cool then freeze in ice cream maker according to manufacturer's directions. Makes 8 servings.

Each serving contains about: 551 calories; 121 mg sodium; 0 cholesterol; 7 grams fat; 102 grams carbohydrates; 4 grams protein; 0.30 gram fiber.

A tip: Buy an extra bottle of horchata and pour it over your breakfast cereal--it's delicious and there's no need to add sugar; a few slices of banana or fresh berries will do.
Newsgroup: rec.food.cooking
Subject: Re: How do I make Horchata?
From: pstarkoch at primenet.com (CKochsimmo)
Date: 24 Jul 1996 01:25:01 -0700

Horchata

1 cup long grain white rice
2 1/2 cups water (approx)
cinnamon to taste
vanilla to taste
sugar to taste
1 can evaporated milk

Put rice and water in a container and cover. Keep in refrigerator overnite. (or at least 8 hours) make sure there is enough water to keep rice covered as it swells. Drain rice and reserve liquid. Place rice in a blender and blend with enough of the reserved liquid to make a smooth mixture. add cinnamon, sugar, and vanilla to taste. add evaporated milk, taste mixture, if it tastes too strong, add some more of the reserved liquid, and adjust the cinnamon and sugar and vanilla to taste.

I'm afraid this is the best description I have. I saw either your posting, or someone else's a month or so ago and have been searching for this recipe ever since. ( I enjoy it also so it was also a selfish search) We have this great little family run Mexican Restaurant next to where we work and they were nice enough to share the recipe with me. I couldn't get precise measurements, every time I tried, the response was to "taste" it and if it tasted to strong add more of the water the rice was soaked in. I do know this should make approx 1/2 gallon, maybe a little more.

I'm trying my first batch tomorrow. (didn't realize I was out of white rice) I'm looking forward to hearing your experience with it. The owners of the restaurant are from Mexico, and they tell me this is a very good drink they give to babies when they are sick and can't keep anything in their stomachs.
Newsgroup: rec.food.cooking
Subject: Re: How do I make Horchata?
From: Mathieu Wehrung
Date: Wed, 24 Jul 1996 11:05:43 +0200

REAL horchata is obtained by crushing 'chufas', leaving them in water and sugar for about 24 hours and straining the mixture.

Chufas, cyperaceae cyperus esculentus as they go by their scientific name, are a chick-pea sized tuberous roots of a sedge-like African plant, with a brown skin and white flesh that I have never seen in any other places than in Spanish or Mexican markets.

Rice or almond horchatas are only variants, and not even half as good as the horchata de chufas.
Newsgroup: rec.food.cooking
Subject: Re: Horchada
From: Howard Wittenberg
Date: 23 Dec 1996 05:30:58 GMT

FOOD AND WINE CLUB

TOPIC: TALK TO GUEST CHEF
TIME: 11/01 2:30 PM
FROM: KIM DEAN (RWGK94A)

2 CUPS LONG GRAIN WHITE RICE
7 CUPS WATER
2 4" STICKS CINNAMON
2 CUPS MILK
SUGAR

In a large bowl soak the rice in 3 cups of water for 2 hours. Crumble the cinnamon and toast it in a small skillet. Drain the rice and grind it in a blender with the cinnamon and milk. Strain the mixture into a pitcher and dilute with 4 cups cold water. Add sugar to taste.

FOOD AND WINE CLUB
TOPIC: TALK TO GUEST CHEF
TIME: 11/02 4:39 PM
FROM: JANET KNERR (SVSF37C)

from "Authentic Mexican" _ Rick Bayless with Deann Groen Bayless

HORCHATA

This has the simplest and most familiar flavors of the three most common aguas frescas: a slightly chalky, thirst-quenching refreshment with a flavor reminiscent of rice pudding. This recipe is based on the version served at the nationally famous Casilda's aguas frescas stand in Oaxaca, where the crushed pulp of the tiny cactus fruit (jiotilla) is often stirred in to make the liquid pink. Their version relies in good part on the almonds to give it richness and body. I was forewarned that only hand-grinding on the metate would make it good; that's close to the truth, but I did finally come up with a blenderized version that works. This drink is light but rich _ exceptionally good hot-weather party fare, poured over ice.
YIELD: about 1-1/2 quarts, 6 to 7 servings

6 tablespoons rice
6 ounces (about 1-1/4 cups) blanched almonds
1 inch cinnamon stick
Three 2-inch strips of lime zest (colored rind only), 3/4 inch wide
About 1 cup sugar

1. Soaking the rice and almonds. Thoroughly pulverize the rice in a blender or spice grinder. Transfer to a medium-size bowl and add the almonds, cinnamon stick and lime zest. Stir in 2-1/4 cups of hot tap water, cover and let stand at least 6 hours or, preferably, overnight.

2. Blending and straining. Scoop the mixture into the blender jar and blend for 3 or 4 minutes, until it no longer feels very gritty. Add 2 cups of water, then blend for a few seconds more. Set a large sieve over a mixing bowl and line with 3 layers of dampened cheesecloth. Pour in the almond-rice mixture a little at a time, gently stirring to help the liquid pass through. When all has been strained, gather up the corners of the cheesecloth and twist them together to trap the dregs inside. Squeeze the package firmly to expel all the remaining liquid.

3. Finishing the horchata. Add 2 cups of water and stir in enough sugar to sweeten the drink to your taste. If the consistency is too thick, add additional water. Cover and refrigerate until you're ready to serve. Stir before pouring.
Newsgroup: rec.food.cooking
Subject: Re: Horchada
From: hahna Kang
Date: 23 Dec 1996 10:29:08 GMT

Making horchata is pretty simple. Take some rice (uncooked) and soak it in some water. I use the only rice I have around, usually Japanese short grain rice. It tastes the same to me as the horchata that I drink at taquerias, but if you want to be *absolutely* authentic, use whatever Mexicans use. I haven't the faintest as to what kind of rice Mexicans eat.

Anyway:

1) Soak raw (uncooked) rice in water. Use a lot of water, if I had to guess, use about 2 cups of water to every 1 cup of rice. Let it soak overnight. I like to leave in the fridge. If you need it quick, try using some hot water and leave it on your counter-top for several hours.

2) Drain the rice. Put it in the blender with about, oh, two to three cups of water. Add a cinnamon stick which has been broken into two or three pieces. Blend until you notice that the rice has been finely ground. I suppose they used to do this with a mortar and pestle. Egads. Thank goodness for blenders.

3) You can do one of two things here:
a) filter the solids out using a cheesecloth or a coffee filter (paper)

b) just let the rice settle in your blender for 10 minutes and pour carefully into a container

I usually do the latter. No big deal for me. But others may mind gritty bits. They settle at the bottom of your cup anyway, so I dont bother.

4) If the drink isn't to the consistency you like, thin it with more water. Add sugar to taste at this point. It's kind of like making lemon-aide. The sweetness depends solely on the drinker. Personally I like mine sweet sweet sweet.

5) Chill ice cold and serve! Yummy.

6) I know that some people use milk. Try adding milk at step 2 and see how you like it. I think some people also flavor it with other things. Try almond extract (or even real ground almonds -- I don't see why not, youre using ground rice after all), vanilla, or do the american thing and try adding chocolate, honey, etc.

:PP personally i like it plain with just cinnamon.

I think I remember somebody mentioning lemon zest one time. But I'm not sure. It sounds reasonable to me, though.

This recipe tastes just like what I buy at the taquerias, so I think its a pretty basic recipe.

Just rice, water, cinnamon, sugar and *no* heat!
Subject: Re: Horchada
From: Howard Wittenberg
Date: 1996/12/23
Newsgroups: rec.food.cooking

Here's a couple of recipes.

FOOD AND WINE CLUB
TOPIC: TALK TO GUEST CHEF
TIME: 11/01 2:30 PM

TO: BLOSSOM BILMES (GWCK18B)
FROM: KIM DEAN (RWGK94A)
SUBJECT: ANYONE KNOW RECIPE

2 CUPS LONG GRAIN WHITE RICE
7 CUPS WATER
2 4" STICKS CINNAMON
2 CUPS MILK
SUGAR

In a large bowl soak the rice in 3 cups of water for 2 hours. Crumble the cinnamon and toast it in a small skillet. Drain the rice and grind it in a blender with the cinnamon and milk. Strain the mixture into a pitcher and dilute with 4 cups cold water. Add sugar to taste.
Newsgroup: rec.food.cooking
Date: Thu, 10 Jul 1997 13:54:10 -0600
From: C-chan
Subject: Re: Horchada

Try this one, it has worked well for me.

Horchata

1 C Long Grain Rice
4 C Milk
1/2 C Sugar
1 1/2 tsp Vanilla
1/2 tsp Cinnamon

Place the rice in a bowl with just enough water to cover itm and soak overnight. The following day, drain the rice well. Place 1/2 cup of rice, and 2 cups milk in a blender. Blend until rice is completely ground. Add 1/4 cup sugar, 1/2 t vanilla, 1/4 t cinnamon and blend well, set aside and repeat with the other half of the ingredients. Strain through cheesecloth or similar material. Serve over ice. Will make 6 glasses.
Newsgroup: rec.food.veg
Date: Sun, 9 Nov 1997 15:08:59 -0600
From: Deborah Schumacher
Subject: Re: Recipes for uncheese and rice-milk

Rice Milk

4 cups hot/warm water
1 cup cooked rice (I've used white or brown)
1 tsp vanilla

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.
Newsgroup: rec.food.cooking
Date: Thu, 05 Mar 1998 13:42:13 -0600
From: lambo at lightspeed.net
Subject: Horchata (rice cooler) left-overs

I've been given a recipe for Horchata, and mixed it, tried it, and liked it! If you have recipes for it, I'd like to see the variety that there is for this delightful drink. First place I ever tried it was a wonderful Mexican restaurant across the street from the Goodwill Store; it's on Broad street in San Louis Obispo. It was a 'refills for free' deal, and to tell the ruth, I nearly drained the tankard that this ambrosia was being housed in. Sorry for digressing there a bit, but the recipe given me calls for:

1 cup uncooked rice 4 1/2 cups warm water 3/4 cup sugar (or to taste) 1 teaspoon vanilla You place the rice in a large bowl, pour in water, allow to soak 6 hrs. or overnight, pour in a blender, process until smooth. Strain mixture in through fine sieve, return to blender, process again, strain mixture into pitcher through clean dampened dish towel or rinsed cheesecloth. Rinse blender and return mixture to it. Add sugar and vanilla; process until combined. Return to pitcher. Chill Serve over cracked ice. As stated before, this is very good, BUT what uses could the 'shredded' rice be put to? Also, I've tried the dampened towel 'bit', and it leaves a mess. Any suggestions to make this better/easier/tastier(if possible). Thanks again in advance, D.L.V.
Newsgroup: rec.food.cooking
Date: Thu, 05 Mar 1998 15:25:54 -0500
From: Rich Byrnes
Subject: Re: Horchata (rice cooler) left-overs

Here's a few...

Other: Rice Cooler (Horchata de Arroz)
2 cups white rice
1 cup (about 4 oz.) blanched almonds
3 Tabl. ground cinnamon
2 qts. warmed milk or hot water
3/4 cup granulated sugar, or to taste
1 tea. vanilla extract
Ice cubes
Wash and drain the rice.
In a large bowl, combine the drained rice, almonds, and cinnamon with the warm milk or water and soak at least 6 hours, or preferably overnight. Drain, reserving liquid.
Pure'e half the rice-almond mixture in a food processor or blender. Add about 1 cup of the reserved liquid and blend until as smooth as possible. Transfer the blended mixture to a bowl and repeat with the remaining rice mixture and liquid.
Strain the mixture through 3 layers of dampened cheesecloth into a glass pitcher or jar, squeezing the cloth to extract all the milky liquid. Stir in the sugar and vanilla. Chill and serve over ice cubes.
Makes about two quarts.


Other: Rice Drink
Cook brown rice in way to much water (basmati is fine, but it really changes the flavour) and then let it cool. Filter out the water.
Take the water and put it in a blender with a) almonds (about 4 cups rice water to 1 cup almonds) or b) carob (not sure of the proportions. Blend and blend at the fastest speed until the carob or almonds are completly mixed in.
Add salt to taste.
Newsgroup: rec.food.veg
Subject: Re: Rice milk
From: Ari
Date: Thu, 27 Aug 1998 20:58:32 GMT

For rice milk, blend up

1 cup cooked (I use brown for the nuttier flavour) rice to 4 cups water for several minutes. Let stand to allow the ''sludge'' to settle to the bottom (about 1/2 hour or overnight). Pour off the ''milky'' stuff and add some vanilla to it, if desired.

Refrigerated keeps for about a week.

Note: I usually put a pinch of sea salt in the rice as it cooks, so no need to add salt afterward.
Date: Tue, 1 Feb 2000 11:09:15 -0800
Sender: Celiac/Coeliac Wheat/Gluten-Free List
From: lowcan
Subject: R/Rice Milk

Please 1 (one) cup of cooked brown shortgrain rice in blender along with 4 cups of water and blend until liquified. Then pour into a container making sure that theany sediment on the bottom remians in the blender. You can add also add vanilla flavoring if you like. Yu can also freeze brown well in one cup containers and thaw as needed.
Date: Thu, 16 May 2002 18:30:21 -0700
Sender: Celiac/Coeliac Wheat/Gluten-Free List
From: kretzmann
Subject: Rice Milk recipe

Rice/almond milk ("only pennies to make")
makes almost two gallons

Step one:
2 cups uncooked brown rice (I use "sweet brown rice" - but any will do) Soft cook the rice: that means that I use 8 cups of water instead of
5. (Boil water; add rice)
Salt (I like Celtic sea salt for the mineral content.)
(1/4 cup mung dahl - check health food or Indian food suppliers. This is a very mild, fast cooking easy-to-digest bean - it is mung with out the skin - I add it to help complete the protein of the milk.)

Cook until done (normal time - about one hour) it will be wet and mushy
Stir to blend in remaining liquid. Let it sit to cool.

Step two:
Blend 3 cups water
1 cup (approximately) of the cooked rice
honey to taste
salt/vanilla to taste
Almonds (one small handful) Sometimes I soak these overnight first -
discard soak water

Optional: blend in Calcium/mag tablets. I use Kirkland signature from Costco - I use 4 of these - about 334 mg. each)

Strain through a sieve - I don't mind some sediment - we stir before using it.