Mexican Rice Milk
The first time you read the ingredients in this drink you may raise an apprehensive eyebrow, but I can assure you it is scrumptious. Rice milk lends itself well as an accompaniment to most all types of warm weather foods (bbq anyone?), as well as being a yummy alternative to smoothies and shakes year round.
Mexican Rice Milk
1 cup of uncooked “plain” white rice (organic if possible)
½ cup toasted almonds
½ cup fresh or thawed frozen blueberries or blackberries (or a combination of both)
2 tsp vanilla extract (liquid or powder)
3-4 tsp honey (or more if desired)
¼ tsp cinnamon (or alternatively place a cinnamon stick in each glass when serving)
3 cups of boiled water
In a food processor or a food mill pulse the rice with a sharp bladed attachment, until the rice has a fine powdery appearance (2-3 minutes).
Add the almonds next and continue pulsing until they are finely ground. Next add the 3 cups of boiled water, the cinnamon (if using) and the vanilla to the rice and almonds.
Transfer the mixture to a large bowl, cover tightly and refrigerate for at least 5 hours (or overnight).
Return the mixture to the food processor (or a blender at this point), add in your berries and pulse until a smooth creamy constancy is achieved. Add in the honey, to taste.
You can either serve this over regular ice cubes or alternatively pulse some ice in a heavy-duty blender until it is reduced to tiny pellets (like in a margarita) and combine it with the rice milk. Drink right away (within 24 hours of production).
Serves 2