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
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.
Combine rice, milk, pudding mix, egg and raisins in saucepan. Stir over medium heat until mixture just comes to a boil.
Cool 5 minutes, stirring twice.
Pour into dessert dishes or serving bowl. Sprinkle with cinnamon and nutmeg.
Serve warm.
Serves 10.
Combine coconut milk, rice milk, 6 tablespoons chia seeds, and
paste with a little rice milk taken from the 4 cups
Combine cooked rice, milk, pudding mix and egg in saucepan. Stir over medium heat until mixture boils.
Cool 5 minutes stirring twice.
Pour into bowl.
Sprinkle with cinnamon and nutmeg.
Bring water and rice to a boil in a
Add ground rice to 1 cup of milk.
Dissolve sugar in the remaining milk and bring to a boil.
Add the rice-milk mixture, lower heat, and cook-stirring occasionally-until the pudding thickens like thin custard.
Remove from flame, stir in the rosewater, and pour into a shallow serving dish. Sprinkle top with nuts.
5 minutes.
Add the rice milk, maple syrup, salt and cinnamon
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.
Place cubed papaya along with spices(start with just a little and add more to taste) into the blender.
Pour in cold milk with ice to make as thin or thick as you like it.
Blend till nice and smooth.
Great to cool off with!
airy creamer and the almond/rice milk. Continue to whisk to blend
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