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
airy creamer and the almond/rice milk. Continue to whisk to blend
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\"
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.
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 the rice, barley and cinnamon sticks in
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.
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!
Mix rice milk, almond milk, and condensed milk together in a gallon jug. Add vanilla and almond extracts and mix again. Pour about 2 cups into a bowl; add cinnamon and whisk well until mostly combined.
Pour cinnamon mixture back into the jug and stir to combine. Add cinnamon sticks and refrigerate for at least 4 hours; overnight is best. Stir before serving over ice.
Preheat oven to 350 degrees.
Crust: combine rice flour, butter, stevia, baking powder, xantan gum, salt, and nutmeg in a medium sized bowl. In a small bowl, beat egg replacer, rice milk, and vanilla. Slowly mix wet ingredients into the dry. Set aside.
Filling: In a medium sized bowl combine all ingredients except vegan butter plus 2 Tbs water(or juice if canned peaches were used). Place filling in a baking dish and dot with vegan butter.
Spoon crust on top layer of peaches.
Bake for 35 minutes or until crust is goldenish.
60 ml) of milk until it is tepid,
skim --Note: Rice milk does NOT work for this recipe -- Something about an
Rinse rice in a sieve under cold