Don’t get me started on all my problems making Oat milk as we have plenty of unused “old-fashioned” oats just sitting around here.īut as to the question, I’d seen in instructions on Almond Milk that it should be OK to use a “regular household” (read, second-lowest-price-at-Wal-Mart) blender as long as you over-soak the almonds beforehand, so I thought the same applied to Rice. I can use this stuff in my daily protein-powder shake as long as I also mix it with (store brand) Soy or Oat. Well, the first few times I’d cooked the rice which made it too thick, that was with plain awful white rice that you can get from the dollar tree but I’d gotten from food banks or worse, Wal-Mart’s most “generic” brand, so then I tried “donation” brands of brown rice which has made the taste better, and as brown rice takes longer to “soften” in water I’d soaked in boiling water, that next few batches, not boiling it or trying to “cook” it even a little, seems to be making the resulting product too thin like the consistency of, at best, skim or nonfat milk even after I shake it up.
