Black rice cooked bean soy milk

Black rice cooked bean soy milk

Overview

KPS white rice/brown rice soy milk. Changed to black rice version. In fact, black rice is also brown rice, but the outer layer is black. KPS has a grain function for making rice cereal. For this function, uncooked rice can be used, but warm water of 50-60 degrees must be used. It is said that when the stirring proceeds for about 120 seconds, the temperature of the water can reach 100 degrees. Therefore, there is no need to worry about the uncooked rice milk being produced. I don’t know if this function took the longest, 370 seconds. The crazy rotation finally ended, and the thick and hot black rice and soy milk was completed. It seems pretty good, it looks thick and smooth, and it doesn't taste raw when you drink it. However, the texture still seems to be slightly different from the one cooked in a pot. . .

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Ingredients

Steps

  1. Ingredients: 160 ml cooked soybeans, 30 ml black rice, 650 g warm water at 50-60 degrees

    Black rice cooked bean soy milk step 1

  2. Wash the black rice and drain it.

    Black rice cooked bean soy milk step 2

  3. Pour beans into food processor cup.

    Black rice cooked bean soy milk step 3

  4. After boiling the water, let it cool to 50-60 degrees.

    Black rice cooked bean soy milk step 4

  5. Pour into food processor cup.

    Black rice cooked bean soy milk step 5

  6. Close the lid,

    Black rice cooked bean soy milk step 6

  7. Place in the base.

    Black rice cooked bean soy milk step 7

  8. Select the grain function and start it.

    Black rice cooked bean soy milk step 8

  9. Beating is over. Remove the cooking cup.

    Black rice cooked bean soy milk step 9

  10. Pour out and drink.

    Black rice cooked bean soy milk step 10