Taiwanese Rice Milk (Mi Jiang)

Ingredients

• 1/2 cup Cooked White Rice
• 4 cups Water
• 2 tablespoons Sugar
• 2 slices Ginger

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a blender, combine the 1/2 cup cooked white rice and 1 cup of water. Blend until the mixture is completely smooth, with no visible grains of rice.
2. 2Pour the smooth rice mixture into a medium saucepan. Add the remaining 3 cups of water to the saucepan.
3. 3Place the saucepan over medium-high heat and bring the mixture to a boil. Once boiling, immediately reduce the heat to low, cover the saucepan, and let it simmer for 15 to 20 minutes. Stir occasionally to prevent sticking. The mixture is ready when it has thickened slightly, similar to a thin gravy.
4. 4Stir in the 2 tablespoons of sugar and the 2 slices of ginger. Continue to simmer for another 2 minutes, allowing the sugar to dissolve and the ginger to infuse its flavor.
5. 5Remove the 2 slices of ginger from the saucepan before serving. You can serve the Taiwanese Rice Milk warm, or let it cool to room temperature and then chill it in the refrigerator before serving.

Related Guides