CHOCO SESAME BROWN RICE MILK
Ingredients
1 cup cooked brown rice (around 3/4 cup uncooked rice)
2 Tbsp. toasted sesame seeds
4 pcs. pitted dates
3 pcs. choco tableya
800 g. water
1/4 tsp. rock salt
Equipment
Rice cooker
Blender (use Madin Chef Master Blender MD-326S)
Pot
Stove
Ladles and spoon
Pitcher and serving mugs
Measuring utensils
Preparation time
Approx. 1 hour (excluding overnight soaking of rice)
Preparation
1. Cook brown rice in rice cooker. This will take around 30 minutes.
Note: Wash and soak brown rice for 8-10 hours or overnight. Rinse 2-3 times. Uncooked rice expands to 1.5x the original quantity after soaking. Use ratio of 1:2 where 1 cup of soaked rice is to 2 cups water.
In my case, I soaked 2 cups of organic brown rice (from Masipag Farm) overnight and the yield was 3 cups so the proportion of cooking water I used was 6 cups.
2. Toast sesame seeds in pan or pot.
3. Place toasted sesame seeds, tableya, dates, water, and rock salt into pot, cook for 2-3 minutes till tableya melts.
4. Add in cooked brown rice to pot and bring to a boil then simmer for 7-10 minutes.
5. Transfer cooked mixture to blender and blend for 1-2 minutes till smooth (you can blend for 20-30 seconds each time then check if you like the consistency and texture).
Note: If using blender that is not heat-resistant, cool the mixture first before blending.
Transfer to pitcher or serving mugs. Enjoy while hot.
