Almond Walnut Rice Mylk
Nut Mylk Recipe
Walnut Almond Rice Mylk
QTY: 550 ml
Time: 2 minutesPrint Recipe Pin Recipe
What to do with leftover rice after dinner? Put it in the fridge and soak some nuts overnight then make this delicious nutty rice milk the next day.This easy-to-make, nutritious rice milk is an excellent way to get even more value out of your cold press juicer. The nuts add a creamy texture and sweet flavour to plain old rice milk. Best of all is no added synthetic ingredients like store-bought rice milk.
- 100 g cooked rice
- 100 g almonds
- 50 g walnuts
- 2 cups filtered water
- Cook by your preferred method
- Refrigerate overnight
- Place nuts in a small bowl and cover with water
- Allow soaking for 8 hrs or overnight
- If you forgot to soak the nuts overnight, you can use hot water and soak them for 1 hour
- The nuts will plump as they absorb water and should feel a little squishy if you pinch them.
- Cook the rice the day before and soak the nuts overnight for best results.
- Close the smart cap on the juicer.
- Start making the rice milk by adding all the rice into the chute at once and then immediately pour 1/2 cup of the filtered water down the chute to mix with the rice.
- Add 1/2 the soaked nuts followed by another 1/2 cup of water and allow the nuts to be pressed through the juicer.
- Open the smart cap to release the milk and close it again.
- Add the remaining soaked nuts and pour the rest of the filtered water down the chute. Allow the juicer to press through before releasing the smart cap.
- Tip 1: Store the rice milk in a sealed glass bottle in the refrigerator for up to 4 days. You can adjust the amount of water used depending on the thickness of the milk you prefer.
- Tip 2: If using white rice it will have more starchiness. I prefer brown rice as it pushes through the juicer better making it easier to clean afterwards.
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