How To Make Brown Rice Milk Food

BROWN RICE MILK

Steps:

• Put the rice, 8 cups of water and salt into a large pot. Bring the water to a steady boil using high heat.
• After boiling, reduce temperature to low and simmer for approximately three hours, or until the rice is mushy and falling apart. I often leave this on my stove for 4 or more hours with no negative side effects. **Note: Leave the lid on for the entire cooking process. You don't want the water to evaporate and then all you're left with is mushy rice.
• Let the liquid cool somewhat before adding it to a blender. Add any optional ingredients and puree several minutes until rice has become completely liquid. I usually strain the bigger pieces out of the liquid first before running it through the blender.
• Transfer to a large container, and add 1 cup or more of water to thin out the consistency a bit if you like your rice milk that way.
• Keep refrigerated and stir before each use. Unsure as to how long this keeps in the fridge, but we've used it up to a week after making it and it still tastes wonderful.

HOW TO MAKE RICE MILK

Steps:

• Measure the rice and water into a blender. Add 4 cups (950 mL) of water and 1 cup (200 grams) of cooked white rice into your blender. For the purest rice milk, use filtered water, as this has very few added chemicals or minerals in it. Both a food processor or a smoothie maker will work for making rice milk. The more powerful your blender is - the smoother your rice milk will be.
• Blend the ingredients for 1 minute. Turn the blender onto the highest setting and wait 1 minute for it to blend the rice and water into a smooth liquid. If the liquid is still a little lumpy after 1 minute, blend it for another minute or until it is smooth. Avoid using other kitchen appliances while you are using the blender, as the high wattage required can cause a fuse to blow in your multi-box.
• Store the milk in your fridge and stir it before you drink it. Rice milk tends to taste best cool; however, it can also be enjoyed straight from the blender. If you want cool milk, leave it in the fridge for 30 minutes. Stir the milk vigorously before you drink it to ensure that the water and blended rice are fully combined. Keep the milk for up to 5 days.

MILK RICE

Steps:

• Bring water to a boil in a large saucepan. Wash the rice and drain it. Add the rice to the boiling water, and cook for 5 minutes.
• In a separate saucepan, bring the milk to a boil over medium heat.
• Remove the cooked rice and drain it. Slowly drop the rice into the boiling milk. Lower the heat and add salt, vanilla bean, and sugar. Cover and simmer 15 - 20 minutes, stirring occasionally, until the milk is absorbed. Add more milk, if necessary for a tender rice.
• Serve warm, cold or room temperature - your preference.

HOW TO MAKE BROWN RICE MILK

Steps:

• Bring 1 cup of water to a boil.
• Add rice and bring to a boil again. Once boiling, cover, reduce heat to low, and simmer until rice is cooked, about 40 minutes.
• The rice will be soft and waterlogged; drain off any excess water if necessary.
• Transfer rice to a blender and add 2 cups of warm water.
• Blend until well incorporated, about 2 to 3 minutes.
• Add another 1 cup of warm water and blend again. If you prefer an even thinner non-dairy milk, add another 1/2 to 1 cup of warm water and blend again.
• Let the mixture sit for 30 minutes. Meanwhile, drape cheesecloth over the top of a pitcher or storage container and secure it around with a rubber band. Make sure the cheesecloth drapes down into the container and is not tightly fashioned straight across, as it needs to act as a strainer.
• After 30 minutes, use a spoon to scoop any residue off the top of your milk mixture (usually a thin film forms during the cooling process). Once that is removed, slowly pour the milk into the container through the cheesecoth. Be sure not to pour all the bits that have collected at the bottom.
• Optional: Add a few drops of vanilla extract and/or sweetener to taste.