This creamy rice milk uses wild rice which adds more nutrition and eliminates the risk of arsenic, synthetic vitamins, and cheap fat found in store brands.
Place wild rice in a large bowl. Add enough filtered water to cover. Stir in sea salt. Leave on the counter uncovered for 7-8 hours or overnight.
Drain wild rice and discard soaking water. Rinse and drain again.
Place wild rice and 8 cups filtered water in a pot or slow cooker (I use a VitaClay). Bring to a boil and then turn down heat to simmer with lid on for 2-3 hours or until rice is soft and mushy.
Leave wild rice and water in the pot or slow cooker and blend thoroughly with a handheld blender.
If a very smooth rice milk is desired, strain out wild rice hulls. If slight texture to the rice milk is acceptable, do not strain.
Add hydrolyzed collagen peptides, avocado oil, vanilla extract and optional stevia extract. Blend once more with the handheld blender.
Cool to room temperature and then refrigerate. Wild rice milk will last 4-5 days in the refrigerator. It also freezes well for later use.
Serve wild rice milk cold on its own or blended into smoothie of choice.
Use of hydrolyzed collagen peptides also referred to as collagen hydrolysate adds a healthy source of protein to the wild rice milk.
Please do not substitute with protein powder!
This rice milk recipe has 6 grams of protein per serving and 3.5 grams of fat (2.5 g monounsaturated, .5 g saturated, and .5 g polyunsaturated).