Rice Milk Food

HOW TO MAKE RICE MILK

Steps:

• Soak rice in 2 cups (amount as original recipe is written // adjust if altering batch size) very hot (not boiling water) for 2 hours. The rice should be soft but still very raw - you should be able to snap a piece in half with your fingernail without much effort. Drain and add to a high-speed blender.
• Add water, salt, and any additional add-ins (optional). Top with lid and cover with a towel to ensure it doesn't splash. Blend for about 1 minute until the date specks are very small and the mixture seems well combined. It doesn't have to be 100% pulverized.
• Scoop out a small sample with a spoon to test sweetness. If it's not sweet enough, add more dates.
• Pour the mixture over a large mixing bowl or pitcher covered with a thin towel, clean T-shirt, or very tightly woven nut milk bag. In my experience, it benefits from a double strain. Some nut milk bags let too much residue through.
• Transfer to a sealed container and refrigerate. Will keep in the refrigerator up to 5 days (sometimes more). Great for use in things like smoothies, granola, vegan cheese sauces, and baked goods!

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.

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.