Fresh Raw Brown Rice Milk
by Food·Color
Favorite
Difficulty
Easy
Time
20m
Serving
2
What do you drink for breakfast? When soy milk is brewing, use Qihe's food processor to make a quick brown rice milk. The flowers are still alive and are being transformed into dried peanuts. Before it completely turns into dried peanuts, let's take part in a brown rice syrup.
Qihe Zhizunbao can directly make mature pulp from raw rice. Although I knew it from the beginning, I never tried it. I made tender corn syrup before, and it doesn't seem to be stale. Now let’s have another brown rice syrup to see if the raw rice can really become cooked syrup. The water temperature should be very important. The warm water of 50-60 degrees may be slightly heated once it is stirred rapidly. When the water temperature rises, it should be able to turn the crushed rice into a mature slurry. The reason should be like this, but can raw rice really be cooked? Still somewhat doubtful.
The rice milk was finished quickly, and the temperature rose as expected. It was really high. It felt a little hot to hold the conditioning cup. It should feel very warm in winter. It doesn't smell of raw rice, and it feels pretty good. However, there seems to be some difference between this kind of rice milk and the boiled rice milk. Probably the degree of gelatinization is almost a bit, without the sticky feeling of rice paste.
Pour a cup, it smells like peanuts and rice, and a shallow layer of rice skin slowly condenses on the surface. . "
Qihe Zhizunbao can directly make mature pulp from raw rice. Although I knew it from the beginning, I never tried it. I made tender corn syrup before, and it doesn't seem to be stale. Now let’s have another brown rice syrup to see if the raw rice can really become cooked syrup. The water temperature should be very important. The warm water of 50-60 degrees may be slightly heated once it is stirred rapidly. When the water temperature rises, it should be able to turn the crushed rice into a mature slurry. The reason should be like this, but can raw rice really be cooked? Still somewhat doubtful.
The rice milk was finished quickly, and the temperature rose as expected. It was really high. It felt a little hot to hold the conditioning cup. It should feel very warm in winter. It doesn't smell of raw rice, and it feels pretty good. However, there seems to be some difference between this kind of rice milk and the boiled rice milk. Probably the degree of gelatinization is almost a bit, without the sticky feeling of rice paste.
Pour a cup, it smells like peanuts and rice, and a shallow layer of rice skin slowly condenses on the surface. . "
