Rice Milk Food

HOW TO MAKE RICE MILK

How to Make Rice Milk image

A quick and easy 2-ingredient way to make homemade rice milk! Naturally creamy and sweet, and perfect for smoothies, granola, and more!

Provided by Minimalist Baker

Time 2h15m

Number Of Ingredients 7

Ingredients

3/4 cup uncooked long grain white rice*
4 cups water ((use less water for thicker, creamier milk!))
1 pinch salt
1 whole date, pitted ((optional // for sweetness // or 1 Tbsp (15 ml) maple syrup))
1/2 tsp vanilla extract ((optional))
2 Tbsp cocoa or cacao powder for "chocolate milk" ((optional))
1/4 cup fresh berries for "berry milk" ((optional))

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!

Nutrition Facts : ServingSize 1 half-cup servings, Calories 34 kcal, Carbohydrate 7.5 g, Protein 0.7 g, Fat 0.1 g, Sodium 4 mg, Fiber 0.1 g, Sugar 0.01 g, UnsaturatedFat 0.03 g

MILK RICE

Milk Rice image

Make and share this Milk Rice recipe from Food.com.

Provided by PanNan

Categories Dessert

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 6

Ingredients

2 cups short-grain rice (like Arborio)
6 cups water
4 1/4 cups milk
1 pinch salt
1/2 vanilla bean
6 tablespoons sugar (to taste)

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

Brown Rice Milk image

Simple, easy and very inexpensive, this is better than the store bought stuff, in my opinion. Adapted from The Vegetarian Mother's Cookbook to suit our tastes.

Provided by gruurly

Categories Beverages

Time 3h

Yield 6 cups, 12 serving(s)

Number Of Ingredients 6

Ingredients

1/2 cup brown basmati rice
8 cups water
1/2 teaspoon salt
1 cup cold water (optional)
3 tablespoons honey (optional) or 3 tablespoons brown rice syrup (optional)
1/2 teaspoon ground cinnamon (optional)

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.

Nutrition Facts : Calories 28.5, Fat 0.2, SaturatedFat 0.1, Sodium 100.6, Carbohydrate 6, Fiber 0.3, Sugar 0.1, Protein 0.6

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