- 1/4 cup (55g) dry red rice, soaked overnight or for at least 3 hours
- 2 cups (473ml) of water (divided)
- 1/3 cup (80ml) cashew milk* (or almond milk)
- 1 and 1/2 tbsp (22ml) maple syrup
- 1/8 tsp salt
- Drain the rice and transfer to a large non-stick skillet. Heat over medium heat, stirring regularly until no water remains and the rice starts to dry. Keep stirring for about 5 minutes, or until it starts to pop. You should hear the rice pop and some grains might even pop out of the skillet. Keep toasting the rice until you don’t hear the rice popping anymore. Be careful not to burn the rice. Once popped, transfer to a saucepan.
- Cover the popped rice with 1 cup water. Bring to a boil, reduce the heat to a simmer and cook covered for 15-20 minutes, or until the rice is tender and almost no water remains.
- Transfer the cooked rice to a high-speed blender. Add the remaining cup of water and blend on high for about 1 minute.
- Strain the rice milk through a fine nut milk bag. Discard the rice pulp.
- Add 1/3 cup of cashew milk to the red rice milk, maple syrup, and salt. Adjust saltiness and sweetness to taste. Stir to combine and serve chilled!
- Toasted red rice milk will keep for up to 3 days in the refrigerator.
*I recommend homemade cashew milk made with just cashews and water for the best flavor. To make a small batch of cashew milk: soak 1/3 cup raw cashews overnight. Drain and add to a blender with 3/4 cup water. Blend until fully smooth. If your blender is not powerful enough, strain through a nut milk bag.
This recipe can be doubled if you want to have enough for a few days.
If you find the rice milk too thick, add 1/4 cup to 1/2 cup cashew milk.
Nutritional information is too difficult to calculate.