1 cup raw rice such as short white grain or basmati
sweetener to taste
1 tablespoon vanilla extract
2 quarts of water
Place the raw rice in a very large pot and rinse well under sink until all the talc washes off and the water is clear. Cover with about 2 quarts of water, you can always add more water later. Place on high heat, covered, until the water comes to a rapid boil. Turn down the heat and simmer for about 45 minutes. If you are using brown rice, simmer another hour. Check the pot periodically so that the water does not boil over. Add vanilla extract and simmer for a few more minutes. The water/rice mixture should be very cloudy and the cooked rice grains should have lost its integrity, the grains should be falling apart. Keep covered until until it cools to a lukewarm temperature. When cooled, add sweetener. Then place the ingredients in a blender. Using a soup ladle, place some of the mixture in a blender and blend on high for about 3 to 4 minutes. The grains should be completely pulverized. Refrigerate the mixture until ice cold. Adjust taste if needed.
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