Black Rice Cooked Soy Milk

Name: Black Rice Cooked Soy Milk
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 160ml Cooked soybeans; 30ml black rice; 650g (50-60 degrees) warm water

by Food·Color

4.8 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

KPS's white rice/brown rice soy milk. Changed to the black rice version. In fact, black rice is also brown rice, but the skin is black.
KPS has a grain function, which is used to make rice cereal. For this function, raw rice can be used, but warm water of 50-60 degrees must be used. It is said that when the stirring is carried out for about 120 seconds, the temperature of the water can reach 100 degrees. Therefore, there is no need to worry about raw rice milk. I don't know if this function takes the longest time, 370 seconds, the crazy rotation finally ends, and the thick and hot black rice soy milk is finished. It seems not bad, it looks thick and slippery, and it doesn't taste stale. However, the taste seems to be as bad as the one made in a pot. . . "

Ingredients

160ml Cooked Soybeans
30ml Black Rice
650g (50-60 degrees) Warm Water

Black Rice Cooked Soy Milk

1. Ingredients: 160ml cooked soybeans, 30ml black rice, 650g warm water at 50-60 degrees

2. Wash the black rice and control the water.

3. Pour the soy beans into the cup of the food processor.

4. After the water is boiled, let it cool to 50-60 degrees.

5. Pour into the food processor cup.

6. Close the lid,

7. Put it into the base.

8. Select the grain function and activate it.

9. The beating is over. Remove the cooking cup.

10. Pour out and drink.

Tips:
If you use a soymilk machine, you don't need to cook the soybeans in advance.
The water consumption can be increased or decreased according to the consistency needed.