Combine rice and hot water in a large bowl or jug. Soak for 1½ hours. Add less water (2- 2½ cups) if you want a creamier consistency!
Pour the rice together with the water, sea salt (if using), and maple syrup or Medjool dates (if using) into a high-speed blender. Blend for 2 mins on high speed, until rice grains are very small but haven’t disappeared completely.
Double up a nut milk bag and pour the milk through it, repeating this step 2-3 times, until most of the solids are removed.
Keep refrigerated in a sealed container until needed and shake well before each use. Keeps up to 5 days in the fridge.
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