Use as a thickener for gravies, dressings, sauces, soups, stews in place of flour or cornstarch. Mix with a little warm water and stir till smooth before adding to recipe.
Gluten-free thickener for all your thickening needs!
Makes 30 cups
- If you don’t have a pot that holds 30 cups plus 5 inches of head space, divide the recipe in half, okay?
INGREDIENTS
1 lb. long grain white rice (run-of-the-mill) approx. 2-1/4 c.
1 lb. long grain brown rice (run-of-the-mill) approx. 2-1/4 c.
12 c. water
1/3 c. plain vinegar
additional 12 c. water
additional 4 c. water
2 T. salt
INSTRUCT
1- Place both rices into large bowl in sink and fill with water – swish rice, then drain in wire mesh strainer – repeat till water runs clear.
2- Place drained rice in extra-large pot with 12 cups water and 1/3 cup vinegar.
3- Bring to boil, then boil rapidly for 10 minutes – no longer.
4- Reduce heat to low, cover and simmer one hour, stirring up from bottom periodically.
5- When time’s up, add 12 more cups water, stirring well to incorporate. Cover and continue to cook for 30 minutes.
6- Now add 4 more cups water, stirring well, then cover and cook another 30 minutes.
7- Turn heat off, add salt, stir well to incorporate, then remove from burner and let set till warm not cool.
8- Using a blender, pour 6 cups at a time in blender container and blend on high till silky smooth, pausing often to keep unit from overheating.
9- Storing in sturdy containers with screw top lids is best since the rice cream is heavy.
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