>> Monday, September 29, 2014
I grew up in a town geographically isolated from many food trends and dietary necessities. When I decided to go vegetarian at age 12, there were few options for me beyond frozen peas, a stray tub of tofu, and rice milk. So, yes. Before I started sipping Homemade Almond Milk or soy milk or other substitutes at all, I drank my share of sweet, shelf-stable rice milk.
Have you ever noticed how rice milk -- Rice Dream, for example -- as oil has an added ingredient? In fact, the mention is kind of weird, as it lists "Safflower Oil and/or Sunflower Oil and/or Canola Oil” -- I mean, which is it? I guess they add it for mouthfeel -- texture. And otherwise, the ingredients in rice milk aren’t anything to be wary of. Still, I like homemade best for price point and full control of ingredients.
So, I started making my own.
HOMEMADE BROWN RICE MILK
Once you get the hang, feel free to double the recipe.
What you’ll need . . .
- 1 cup cooked brown rice
- 4-5 cups water
- If you’re using rice that’s already cooked, make sure it’s cool then combine with the water and let sit for an hour to let the flavors mingle.
- If you’re making your rice fresh, you’ll want to remove it from heat and pour in the 4 cups of water (5 if you want a thinner milk) and let cool and sit for an hour or two. Do not skip this step -- otherwise, your milk will turn out quite goopy.
- Either way: Place the rice + water mixture in a VitaMix or Ninja Blender -- and pulse.
- At this point, you can add in any extras like a splash of vanilla extract, maple syrup, and even cinnamon. I’ve even read of people pulsing in pitted dates for natural sweetness.
- Blend for around 3-5 minutes and then strain into Ball jars or another container using cheesecloth or a sieve.
- Just FYI: My French Press Almond Milk trick DOES NOT work as well for the semi-solids in this rice milk recipe.
- Use within 5-7 days.
- Stephen likes this rice milk alone or on cereal -- no sweeteners or spices added.
- I actually prefer using this milk in baking and save Homemade Almond Milk for drinking, etc.
- Whatever you do, this milk is suitable for most sensitive tummies.
- You can also make RAW Rice Milk. I just haven’t tried it yet.
- I use the leftover rice bits in my veggie burgers, which I hope to share with you soon.
Oh, and if you want to see my diary from 1998, click over to Writing Chapter Three today!
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