1. Get all the materials ready.

2. Soak brown rice and peanuts in clear water for 30 minutes.

3. Put the soaked ingredients into the soymilk machine.

4. Cover the lid and press the rice-flavored soybean milk button.

5. Cooked soybean milk can be drunk after seasoning with sugar.

Brown rice is the caryopsis of rice after rice husk is removed from the outer protective layer. The rice grains with complete inner protective layer (pericarp, seed coat and nucellar layer) have rough taste and dense texture because of more crude fiber and bran wax in the inner protective layer, which requires time to cook, but its slimming effect is remarkable. Compared with ordinary refined white rice, brown rice is rich in vitamins, minerals and dietary fiber, and is regarded as green and healthy food.

Brown rice pericarp includes exocarp, mesocarp, row cells and tubular cells, with a total thickness of about 10 micron. The seed coat is very thin, about 2 microns thick, and the structure is not obvious. Some brown rice seed coats contain pigments and are colored. Endosperm is a thin film-like tissue attached to the seed coat, with a thickness of l-2 microns, which is difficult to distinguish from the seed coat. Endosperm is the largest part of rice grain, including aleurone layer and starch cells.