Brown Rice Cream

This uses cooked brown rice (leftovers are great) and is a perfect swap for cream in baking (though it won't whip). Makes about 2 cups of "cream" which can be diluted for a beverage if you like.

Ready In:
1hr 40mins
Serves:
Yields:
Units:

ingredients

directions

  • In a saucepan, bring all the ingredients to a simmer.
  • Partially cover and cook, stirring occasionally, for 40 minutes. Remove the vanilla pod if using.
  • Scrape/pour mixture into a blender, add 1/4 cup water and puree until completely smooth.
  • Add the additional 1/2 cup water if necessary to blend - it should be liquid but thick.
  • Let stand 45 minutes - 1 hour.
  • Line a strainer set over a bowl with cheesecloth and pour the blender mixture inches Let drain, discard the solids.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@YummySmellsca
Contributor
@YummySmellsca
Contributor
"This uses cooked brown rice (leftovers are great) and is a perfect swap for cream in baking (though it won't whip). Makes about 2 cups of "cream" which can be diluted for a beverage if you like."
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. YummySmellsca
    This uses cooked brown rice (leftovers are great) and is a perfect swap for cream in baking (though it won't whip). Makes about 2 cups of "cream" which can be diluted for a beverage if you like.
Advertisement