Rice milk is a drink made from rice. Used in your recipes like regular animal or plant milk, rice milk is perfect for anyone who is intolerant to lactose, soy or nuts (e.g. almond milk).
Ingrediants
Simple Rice Milk
- 40 g of Rice
- 1, 3 l of water + water for soaking
Brown Rice Milk with Vanilla Flavor
- 1 Vanilla bean
- 60 g of brown rice
- 600 ml of Pure or Filtered Water
Steps
Method 1 of 2: Plain Rice Milk
Step 1. Rinse the rice
Step 2. Transfer it to a bowl and cover it with water
Let it soak for 6-8 hours.
Step 3. Drain the water
Transfer the rice to a saucepan and add the amount of water indicated in the ingredients.
Step 4. Bring to a boil
Cook in boiling water for about 10 minutes, stirring frequently.
Step 5. Remove from heat
Let the rice sit for about 15 minutes.
Step 6. Pour the rice into a sieve to separate the liquid from the solid
Step 7. If the milk is not liquid enough, add some water and mix carefully
Step 8. Use your rice milk or store it in the refrigerator for future use
Consume it within the next 3 to 4 days.
Method 2 of 2: Vanilla Flavored Brown Rice Milk
Step 1. Use a sharp knife and open the vanilla pod
Remove the seeds with the tip of the knife and discard the empty pod.
Step 2. Transfer the rice and vanilla seeds to a pot with water
Bring the mixture to a boil.
Step 3. Cook the rice until very soft
Step 4. Remove the pot from the stove
Let the rice cool.
Step 5. Strain the cold rice milk by pouring it through a colander lined with a fine cotton fabric
Step 6. Store the rice milk in the refrigerator
Consume it within the next 3 to 4 days.
Advice
- Do not throw away the rice, you can use it to prepare a savory pie or stuffed vegetables. Alternatively, season it with coconut, raisins, cinnamon and maple syrup making it a delicious dessert.
- Like animal milk, rice milk can be used as a thickener.
