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Rice Milk

Here is the recipe for Rice Milk from "The New McDougall Cookbook". I have
never made it so have no idea how it turns out.


4 cups water
1 cup cooked long-grain brown rice
1 teaspoon vanilla extract (optional)

Place all of the ingredients in a blender or food processor and process
until smooth. Refrigerate. Shake before using. Makes 1 quart.

For a smoother milk, pour through a strainer to remove some of the rice

Hope this helps.   Patty in Arizona