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Re: Rice milk

Hi, again,

Especially for Tasia - I looked into making rice milk, myself, and never got
around to trying it - found many variations on the theme, as well.  The basic
idea is to cook white rice (or any kind, I suppose) to absolute death in about
three times the water you normally would for about 2 hours or so, and either
run it in the food processor and then strain through cheesecloth or just
strain.  Then heat it again, flavor it up with a pinch of salt and sweetener,
vanilla if desired, blend well, and chill.