View source for Rice milk & cookie

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<b>This recipe was written and sent by Caroline Rose Curdy.</b>

“<i>When I think about what a “resilient recipe” can be, I picture a simple dish, yet rich in taste and texture. Since the start of the quarantine, I've been thinking more and more about how I can make use of each ingredient I buy to its full capacity. This recipe allows you therefore to make milk and cookies from the same ingredient: rice.
I really appreciate rice milk and I feel that it's generally too expensive for what it really is. Sure, it is a bit laborious to make but still. The residues of rice you'll obtain from the milk are called "okara". They are rich in fiber, poor in fats, and if you dry them and blend them up, they will turn into rice flour. Okara is apparently a good diet food as it expands in your belly and gives you a feeling of satiety.</i>”

Caroline Rose Curdy