Carolina COLADA, made with Rice Milk
Tidewater Grain Carolina Colada
Ingredients
Rice Milk Ingredients
- Cooked rice: 1 cup (cooled, white or brown rice)
- Water: 4 cups cold water (use 2 to 3 cups for a thicker, creamier texture)
- Flavorings (optional): 1 tsp vanilla extract, 1 tbsp maple syrup, honey, or cream of coconut and a small pinch of salt
Rum and Juice ingredients per serving
- Your choice of Rum: 2 ounces (More if stronger “adult beverage” is desired)
- Cream of coconut: 2 ounces (such as Coco López)
- Pineapple: 3/4 cup frozen chunks or fresh pineapple pieces
- *Pineapple juice: 3 ounces if you prefer more flavor
- Ice: 1 cup crushed ice
Instructions
- To make rice milk using cooked rice, blend 1 cup of cooked and cooled Tidewater Grain rice of your preference (Carolina Gold or Santee rice Brown or White) with 4 cups of cold water, a pinch of salt, and optional sweeteners like cream of coconut, vanilla or maple syrup until smooth, then strain the mixture through a nut milk bag or cheese cloth.
- Rice Milk Instructions
- Blend: Place the cooled cooked rice, cold water, salt, and your choice of sweetener or vanilla into a high-speed blender. Blend on high for 1 to 2 minutes until the mixture looks completely smooth and milky.
- Strain: Place a nut milk bag, cheesecloth, or a fine-mesh sieve over a large bowl or pitcher. Pour the blended liquid through the cloth and squeeze firmly to extract all the creamy milk while leaving the leftover pulp behind.
- Store: Pour your finished rice milk into a clean glass jar or bottle. Keep it sealed in the refrigerator for up to 4 to 5 days. Shake well before each use as the ingredients will naturally separate.
Making the Carolina Colada (Pina Colada) Per Serving
- Add liquids: Pour the rum, pineapple juice, and Rice Milk
- Can add a splash of cream of coconut for more flavor
- Add fruit and ice: Put in the pineapple chunks and crushed ice.
- Blend: Blend on high speed until the drink is thick and smooth like a slushy.