For those with dairy allergies (or sensitivities), rice milk can be a good substitute. I used a lot of rice milk recipes that want you to blend the brown rice for several minutes, giving you a thick and creamy rice milk. While you have to blend, I tend to go for only 1 minute. This is because if you make the rice milk too creamy, it has a very strong rice flavor (which is bad for desserts.) You can use this recipe to make custards (maybe a crème brulee) or an ice cream base.
- 1/4 cup Brown rice
- 3/4 cup Water
- 1 TB Corn syrup
- Cook brown rice according to package and cool slightly.
- While rice is still warm, add to the blender with water and corn syrup. Blend on high for 1 minute.
- With a fine mesh strainer, strain rice milk mixture into a bowl or container.
- Place in fridge to chill. Use within 1 day.