5 Ingredients or Fewer

Basic Rice Cream (Vegan)

June  2, 2013
2 Ratings
  • Makes plenty
Author Notes

This basic cream can be made into dozens of wonderful recipes: creamy soups, whipped creams, gravies, fruit sauces, puddings. Excellent alternative to heavy dairy cream and, cream cheeses. —Lump in the road

What You'll Need
  • 2 cups whole grain germinated brown rice
  • 5 cups of cold water
  1. Soak rice in 3 cups cold water over night.
  2. After the soaking process, rinse off the rice
  3. Put rice in a high power blender, adding the remaining 2 cups of fresh cold water
  4. Start blending on high speed until super creamy and smooth Blend for about 3 to 5 minutes or longer if needed. You are looking for a thick pudding texture. Make sure you do not over blend or the rice cream will turn into a sticky glue like substance.Add a little more water if needed to loosen up mixture.Store in the refrigerator up to 1 week. Super easy.

See what other Food52ers are saying.

  • NL Anvor
    NL Anvor
  • marie
  • Beth

3 Reviews

marie February 23, 2020
Hi, thanks for putting this recipe online! I was wondering why I couldn't get it to become creamy. I'm using a nutriblender which is supposed to be a very powerful blender, but it remains liquid... Any thoughts?
NL A. April 4, 2019
Beth October 19, 2014
Have you tried fermenting this to get a tangy, cream cheese-esque flavor?