Non-dairy "milk" from grains is excellent for those with milk allergies, strict vegetarians, and as a way of using more stored grains. Other "milk" recipes made from grains, nuts and seeds, are available in my book, 1-2-3 Smoothies.

Rice Milk

• 1/2 c. brown rice (or you can substitute barley or oat flour)
• 2 t. honey
• 2 c. water
• 1 t. vanilla

Place dry rice in a blender, grain mill or seed mill; grind to a powder. Combine with remaining ingredients. Blend 2 minutes, then strain. Add a dash of salt, if desired. Makes 2 cups. Use within 3 days.

Note: To save time, I like to grind and refrigerate quarts of rice and other grains to use in making milks, such as barley and oats.

Copyright 1999 by Natural Meals Publishing. The information in this section may be freely used for non-profit purposes as long as the book source and author remain intact. Express permission of the author, Rita Bingham, must be received for commercial profit.

Updated: 24 Mar 99