Rice Cream

  • Rice Cream

    2 cups rice
    3 cups cold water
    2 cups cold water

    Soak rice in 3 cups cold water over night. After the soaking, rinse off the rice, put in a high power blender, add 2 cups of fresh cold water. Start blending on high speed until creamy and smooth. Blend approximately 3 to 5 minutes.
    You want a thick pudding-like texture. You may need to adjust your blending time. Don't over blend or the cream will turn into a glue-like substance. Add a little more water, as needed, to loosen up the mixture.Store in the refrigerator up to 1 week.

    This cream can be used as a daily free substitute in many recipes: creamy soups, gravies, sour cream, puddings, cream cheese base, etc.. Great alternative for recipes that call for heavy dairy cream, cream cheese, coconut cream, cashew cream, evaporated milk, etc..