The following recipe is a fermented rice milk. I like the health benefits associated with fermented foods and make and use a variety of them - including this one occasionally.

The link below is for Horchata (Cinnamon Rice Milk), and you can find variations of this recipe on-line if you do a search, if neither of these are to your liking.

As for personal references, I've made and used the first recipe and I have tasted a version of the second recipe.

-Grainlady

RICE MILK
(soruce: Nourishing Traditions - by Sally Fallon)

Makes 2-quarts

1/2 c. brown rice
8 c. filtered water
1 t. sea salt
1/4 c. whey (I use whey out of my homemade kefir)
1/4 c. raw honey, alternatives: agave nectar, coconut nectar
1 t. cinnamon
[Grainlady note: vanilla could also be added, or almond flavoring would also be nice.]

This recipe comes from Egypt, but similar recipes can be found throughout the Middle and Far East. Fermented grain drinks were traditionally prescribed to nursing mothers.

Cook rice in water, covered, for several hours until rice becomes very mushy. Pass rice and liquid through a food mill. Place in a 2-quart jug with salt and whey. Cover tightly and leave at room temperature for 2 or 3 days. Transfer to refrigerator. (A certain amount of separation is normal.)

To serve, blend with honey and cinnamon and enough water to achieve desired consistency.

Here is a link that might be useful: Horchata (Cinnamon Rice Milk)

Grainlady: just wanted to say thank you for the recipes. I'll give them and the references to DM and then the rest is up to her. l.marie