Ingredients:
1 1/2 cups Brown Rice
3 T oil
1/2 cup each of any of the following: chopped onion, capsicum, parsley, courgette/zucchini, mushroom
2x cloves garlic (finely chopped or pressed)
1/2 teas. each of salt, paprika
3 cups boiling water

Instructions:
Wash the brown rice well and drain through a sieve. Heat the oil in a frying pan, add the chopped vegetables and saute for about 3 minutes. Add the herbs and rice. At a very high heat get the rice sizzling. Pour everything into a casserole dish with a lid, add the 3 cups boiling water.

Cover and place in oven at 180C / 350F for 35 minutes. You’ll get a nice potful of tasty, fluffy rice.

Eat on it’s own with a side salad, or serve with enchiladas or burritos.

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All over the world, there are different forms of rice milk, such as kokkok of Thai origin. Brown rice is its main ingredient and sometimes the only thing added to the beverage. When preparing a kokkah recipe, other rice selections and seasonings are sometimes used, such as sesame, barley, sweet rice, and/or azuki bean.

Here’s a quick and delicious recipe for homemade rice milk:

Rice Milk

Ingredients:

2/3 cup of hot rice
3 cups of hot water
1/3 cup of cashews
1 teaspoon of vanilla
1/2 teaspoon of salt
2 tablespoons of honey

Instructions:

1) Simply place all of the ingredients in a blender. Mix.

2) Chill before serving.

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