Rice With Milk Food

BROWN RICE MILK

Steps:

• Put the rice, 8 cups of water and salt into a large pot. Bring the water to a steady boil using high heat.
• After boiling, reduce temperature to low and simmer for approximately three hours, or until the rice is mushy and falling apart. I often leave this on my stove for 4 or more hours with no negative side effects. **Note: Leave the lid on for the entire cooking process. You don't want the water to evaporate and then all you're left with is mushy rice.
• Let the liquid cool somewhat before adding it to a blender. Add any optional ingredients and puree several minutes until rice has become completely liquid. I usually strain the bigger pieces out of the liquid first before running it through the blender.
• Transfer to a large container, and add 1 cup or more of water to thin out the consistency a bit if you like your rice milk that way.
• Keep refrigerated and stir before each use. Unsure as to how long this keeps in the fridge, but we've used it up to a week after making it and it still tastes wonderful.

RICE WITH MILK

Steps:

• Bring 6 cups water to boil. Add salt and rice. Stir well.
• Cook until rice is done, 15 minutes. Drain.
• Add milk. Heat and simmer slowly until well blended, 15 minutes.
• Serve in bowls with cinnamon sugar. Add cold milk if desired.

PUERTO RICAN ARROZ CON LECHE (RICE WITH MILK)

Steps:

• Begin to boil the water, add the rice.
• Cook for 15 minutes without stirring it. Add the salt, milk and butter and leave it to boil.
• Lower the heat to low and simmer for 15 minutes more.
• Take it off the burner. If you prefer it more milky, add more milk.

HOW TO MAKE BROWN RICE MILK

Steps:

• Bring 1 cup of water to a boil.
• Add rice and bring to a boil again. Once boiling, cover, reduce heat to low, and simmer until rice is cooked, about 40 minutes.
• The rice will be soft and waterlogged; drain off any excess water if necessary.
• Transfer rice to a blender and add 2 cups of warm water.
• Blend until well incorporated, about 2 to 3 minutes.
• Add another 1 cup of warm water and blend again. If you prefer an even thinner non-dairy milk, add another 1/2 to 1 cup of warm water and blend again.
• Let the mixture sit for 30 minutes. Meanwhile, drape cheesecloth over the top of a pitcher or storage container and secure it around with a rubber band. Make sure the cheesecloth drapes down into the container and is not tightly fashioned straight across, as it needs to act as a strainer.
• After 30 minutes, use a spoon to scoop any residue off the top of your milk mixture (usually a thin film forms during the cooling process). Once that is removed, slowly pour the milk into the container through the cheesecoth. Be sure not to pour all the bits that have collected at the bottom.
• Optional: Add a few drops of vanilla extract and/or sweetener to taste.

MILK RICE

Steps:

• Bring water to a boil in a large saucepan. Wash the rice and drain it. Add the rice to the boiling water, and cook for 5 minutes.
• In a separate saucepan, bring the milk to a boil over medium heat.
• Remove the cooked rice and drain it. Slowly drop the rice into the boiling milk. Lower the heat and add salt, vanilla bean, and sugar. Cover and simmer 15 - 20 minutes, stirring occasionally, until the milk is absorbed. Add more milk, if necessary for a tender rice.
• Serve warm, cold or room temperature - your preference.