I paid some attention to what I used for a large batch of wild rice milk
I made Thursday night, I don't know how much salt I used,
unfortunately.  I plan on freezing most of this in the concentrated
"cream" form I have now.  It sounded expensive until I looked how much
milk I was getting for about 1/3 of a pound of wild rice.  $1.50 for 20
cups of milk or 10 cups of cream is a pretty good price.  I made this
large of a batch because it is a pain and should freeze well.  This
almost works on cereal, it is a bit strong but definately better than
nut or soy milks.  I can't have rice and some of the ingredients in
DariFree so the milk substitutes I can buy are limited.

Joanne

* Exported from MasterCook *

                           Wild Rice Cream/Milk

Recipe By     :Joanne Spotten
Serving Size  : 25    Preparation Time :0:00
Categories    :

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  wild rice
  16              cups  water

Cook wild rice in 5-6 cups water until soggy, 1 1/4 to 1 1/2 hours.

Working in batches, put wild rice and water in blender and blend until
wild rice is small pieces.

Line collander with cheesecloth, pour liquid through, squeezing to get
most of the starch through.

Mix with additional water to desired richness, adding sugar and vanilla
to taste, if desired.

Copyright:
  "Joanne Spotten 2001"
Yield:
  "20 cups"

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-

Per serving: 23 Calories (kcal); trace Total Fat; (2% calories from
fat); 1g Protein; 5g Carbohydrate; 0mg Cholesterol; 3mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0
Fat; 0 Other Carbohydrates

NOTES : Nutritional information should be for 1 cup even though 25
servings are listed as some of the rice doesn't make it into the milk.
This is my best guess, next time I will weigh the water and cooked rice
before blending to determine how much rice gets strained out.
Nutr. Assoc. : 0 0