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Fermented Rice Milk

This is a really tasty way to make rice milk. This recipe is from Nourishing Traditions [1] by Sally Fallon. One of my many favorites from her cookbook.

Makes 2 quarts

Cook rice in water for several hours until it is very mushy. Pass it through a mill or sieve.

Add to the mushed rice:

Place in 2 qt jug. Cover tightly and allow to stand at room temperature for 2-3 days.

Transfer to fridge. Separation of contents is normal.

To make into a drink, blend:

Add water, until you find your preferred consistency and serve over ice.

This recipe is from Egypt but tastes just like orchata [3]. The Egyptians also have a tamarind drink similar to the tamarindo a Central American drink. Long-cooked brown rice is very supportive to the GI tract and easy to digest.