Vegan Rice Cream

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

2 cups whole grain sprouted brown rice

5 cups of cold water                                                    

Soak rice in 3 cups cold water over night. After the soaking process, rinse off rice. Pour rice in a high power blender, adding the remaining 2 cups of fresh cold water. 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 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.