How To Make Rice With Milk Food

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.

HOW TO MAKE RICE WITH MILK

Steps:

• Rinse and drain 1 cup (175 g) of short-grain rice. Measure out 1 cup (175 g) of short-grain rice into a bowl and fill it with enough water to cover it completely. Stir the rice around with your hands, then drain it through a fine mesh strainer. Repeat the process until the water you drain away is clear and not cloudy anymore.Tip: Cooking rice and milk from scratch is the traditional Southern U.S. style of making rice pudding. Keep in mind that using this method will take longer to get the right consistency than if you were to use already-cooked rice. Rinsing rice removes all the starch from the outside and makes it less sticky. When the water runs clear, it means you have washed away all the starch.
• Combine the rice with 4 cups (946 mL) of milk in a non-stick pot. Pour the washed rice into a non-stick pot. Cover it with 4 cups (946 mL) of the milk of your choice. Use whole milk for the richest, creamiest texture. Use 2% or low-fat milk if you want a less-caloric option. For a non-dairy version, you can use coconut milk or almond milk.
• Bring the mixture to a boil over medium-high heat. Set the pot with the rice and milk on a burner on the stovetop. Turn the burner's heat to medium-high, then bring the mixture to a boil, stirring frequently.Keep a close eye on the mixture and keep stirring it until it boils so the milk doesn't get scorched or boil over.
• Reduce the heat to low and cover the pot. Turn the heat down to low so the mixture is just simmering. Put a lid on the pot to cover it. Make sure that the rice and milk are simmering gently while covered. If the mixture starts to boil, decrease the heat further so the milk doesn't get absorbed too fast.
• Simmer the mixture over low heat for about 20-25 minutes, stirring twice. Continue to let the rice and milk cook until it has thickened but there is still creamy liquid visible. Stir the pot after the first 10 minutes and after 18 minutes to mix the rice and milk together and check the consistency.If the milk seems to be getting absorbed faster, you can cut this cooking stage down to 18-20 minutes.
• Stir in sweetener to taste, 1/4 tsp (1 g) of salt, and any other flavors you want to add. Remove the pot from the stove and in 1-2 tbsp (12-24 g) of sugar or 1-2 tbsp (15-30 mL) of another sweetener like honey or maple syrup. Stir in 1/4 tsp (1 g) of salt, taste the rice pudding, then add more sweetener if you desire. Mix in any other spices or other flavoring ingredients at this stage as well. The other ingredients you add at this point are completely up to you. Add small amounts, stirring and tasting as you go, until you are happy with the flavor. See the section on adding different flavors below for some more specific ideas about what kinds of ingredients and flavors you can add.
• Cook the mixture for 5 more minutes over low heat. Return the pot to the burner and cook it over low heat for 5 more minutes to combine all the flavors. Turn off the heat and remove the pot from the stove after 5 minutes. If the rice pudding is still too creamy, you can cook it for an additional 3-4 minutes.

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.