Puree the blueberries, rice milk and honey in a blender. Serve in a tall glass. Garnish with the mint.
Place frozen blueberries is a bowl.
Add rice milk.
Add honey.
Bring the water, quinoa, nutmeg, and ginger to a boil in a small pot. Reduce heat and simmer, covered, for 10 minutes. Then stir in the prunes and rice milk. Cover the pot again and cook for another five minutes
Put all in saucepan.
Bring to a boil.
Simmer, stirring occasionally, 5-8 minutes or till of desired consistency.
For Vegan use either the rice milk or soy milk.
Heat water, sugar, and cinnamon in a saucepan over medium heat. Simmer until sugar is dissolved, whisking occasionally, about 5 minutes. Allow mixture to cool for 10 minutes.
Pour rice milk into a large pitcher.
Stir sugar water into rice milk. Serve chilled or over ice.
he skillet.
Add the rice milk and parsley. Bring to a
Heat rice milk to approximately 175 degrees, or just below boiling point. Pour hot milk over chocolate in a bowl and whisk until smooth. Set aside to cool, whisking occasionally.
Let thicken until spreadable or use mixer to whip until fluffy. Spread on cooled cake, cupcakes or other goodies.
airy creamer and the almond/rice milk. Continue to whisk to blend
Place sugar, rice, milk, water and dash of salt in 3-quart pan;
cook until thick.
Remove from heat; stir in eggs and vanilla.
Refrigerate until ready to serve.
Sprinkle with nutmeg and cinnamon.
Yield: 8 servings.
Mix Bisquick, rice milk, and nutmeg.
Stir in butter until well mixed.
In a separate bowl, mix peaches (28 ounce can) and sugar.
In a 8x8 baking dish, pour batter over peaches and cook at 375\u00b0F for 50-60 minutes or until golden.
Put on a pretty dish and serve with soy cream or ice cream!
Bring water and rice to a boil in a
In a medium saucepan, add the cooked rice, milk, sweetener/sugar, vanilla and coconut flavoring. Bring to a boil, then cook for about 20 minutes, or until the liquid has soaked into the rice and has a more pudding like consistency. Stir in the diced mangos and let \"cook\" for 3-4 minutes.
While rice pudding is cooking, prepare the coconut flakes. In a small skillet, toast them over medium high heat, until they begin to brown. Stir often to prevent them from burning.
Serve the Mango Rice Pudding with toasted coconut on top.
5 minutes.
Add the rice milk, maple syrup, salt and cinnamon
paste with a little rice milk taken from the 4 cups
Put the rice, 8 cups of water and
shake can of coconut milk well to incorporate the \"cream\"
Preheat a waffle iron according to manufacturer's instructions.
Beat egg whites in a glass, metal, or ceramic bowl with an electric mixer until stiff peaks form.
Mix egg yolks in a separate bowl using a hand beater. Beat in rice milk, rice flour, tapioca starch, oil, almond meal, sugar, baking powder, vanilla extract, and salt just until smooth. Fold in stiff egg whites.
Spray the preheated waffle iron with cooking spray. Cook waffles until golden brown and the iron stops steaming, about 5 minutes per waffle.
Put a pan on the fire with the milk and pinch of salt.
Add the rice and cinnamon. Cook while stirring.
On a low fire, let the rice-milk simmer for about 45 minutes, regularly stirring the mass. Away from the fire, add the sugar and the saffron. Spread over plates and eat it warm or cold with plenty of brown or candy sugar on top.
Cook rice, vanilla bean or extract and water until very soft.
Let cool, remove vanilla bean (if using) and put mixture into blender or food processor.
Blend until very smooth.
Let stand for at least 45 minutes, then strain through cheese cloth.
Voila! Rice milk!
Place the rice, barley and cinnamon sticks in