1. Soak:
Put the rice pudding in a bowl and cover it completely with water. Leave it to soak overnight (at least 8 hours).
2. Bring to the boil:
Pour off the soaking water and place the soaked rice pudding in a saucepan with 1.5 liters of fresh water. Bring the mixture to the boil for 12 minutes over a medium heat.
3. Leave to swell:
Reduce the heat and leave the rice pudding to swell for about 40 minutes at a low temperature until soft.
4. Puree:
Puree the mixture with a high-powered blender until it reaches a creamy consistency.
5. Filter (optional):
If you want a particularly fine rice milk, you can filter the mixture through a fine-mesh sieve or a nut milk bag.
6. Store:
Pour the rice milk into a clean glass bottle or carafe and store in the fridge. It will keep for 3-4 days.
Tip: Thanks to its natural properties, rice milk does not settle.
Nutritional information (approx.) for the entire recipe:
- Calories: 370 kcal
- Proteins: 7 g
- Carbohydrates: 80 g
- Fats: 1 g
