Brown Rice Milk with Pumpkin Seeds and Roasted Cashews

Name: Brown Rice Milk with Pumpkin Seeds and Roasted Cashews
Total time: 1800 s
Yield: Serves 5 servings
Cuisine: American
Ingredients: 2 tablespoons brown rice (30 grams); 2 tablespoons raw pumpkin seeds (30 grams); 3 tablespoons roasted cashews (40 grams); 1 pinch sea salt or pink salt; Raw cane sugar, rock sugar, or dates to sweeten as desired; 5 1/4 cups cooled boiled water (1250 ml)

Hân Hân @cook_112431165

Thành phố Hồ Chí Minh

Brown Rice Milk with Pumpkin Seeds and Roasted Cashews

Hân Hân @cook_112431165

Thành phố Hồ Chí Minh

Saved

Ingredients

30 minutes

Serves 5 servings

2 tablespoonsbrown rice (30 grams)
2 tablespoonsraw pumpkin seeds (30 grams)
3 tablespoonsroasted cashews (40 grams)
1 pinchsea salt or pink salt
Raw cane sugar, rock sugar, or dates to sweeten as desired
5 1/4 cupscooled boiled water (1250 ml)

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Steps

30 minutes

1

Soak the brown rice overnight with a pinch of salt. If using raw pumpkin seeds, soak them as well. If using roasted pumpkin seeds, soaking is not necessary. Use roasted cashews.
2

After soaking, rinse the ingredients well. Prepare all prepped ingredients. Add the brown rice to a plant milk blender first and select the 30-minute milk program.
3

When the blender has been running for 15 minutes, open the lid and add the pumpkin seeds and roasted cashews.
4

After 30 minutes, pour the milk into a pitcher, skim off any foam, and add your preferred sweetener.
5

The finished drink is creamy, rich, and lightly sweet—very easy to enjoy.