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DIY: How to Make Homemade Rice Milk

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Save Money – Make Your Own Homemade Rice Milk!

We use a lot of almond and coconut milk at our house, but it isn’t very cost effective for me to make it myself every time I need it (though I think homemade tastes better than store bought) – so I’ve learned to make my own rice milk.  It’s so ridiculously easy to make, it practically makes itself.  The best part is there’s no overnight soaking required unlike nut milks, so you can whip up a fresh batch of rice milk in a couple of hours.  If you can make a pot of rice, you can definitely make rice milk!

Here’s what you need:

  • 8 cups water
  • 1/2 cup brown rice (I use organic long grain brown rice)
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground cinnamon (optional) – I sometimes omit the cinnamon if I will be cooking or baking with the rice milk and do not want a strong cinnamon flavor coming through.
  • 2 to 3 tablespoons maple syrup – if you’re familiar with making and sweetening nut milks already, you can certainly use another sweetener option like dates or honey, though I like the maple syrup flavor.  You could also leave out the sweetener if you prefer.
  • 1/2 teaspoon vanilla extract
  • Large pot for cooking rice
  • Food processor or blender
  • Fine mesh strainer
  • Glass jars with lids or other containers for storing finished rice milk in refrigerator

Directions:

  1.  Combine water, rice, and salt in a large pot with a tight-fitting lid.  Bring to a rapid boil, then reduce heat to low and simmer until the rice becomes extremely tender.  For me this takes about 2 hours and 15 minutes, but it may take up to three hours depending on your oven temperature and altitude.   Contrary to typical rice making rules, you want to periodically take the lid off and check and stir your rice – once it’s very soft it’s ready for pureeing.
  2. Remove rice mixture from heat and place it into your food processor or blender – depending on the size or your machine you may need to process your rice milk in two batches. (I add most of my rice milk mixture to my food processor, add in the sweetener and spices, pour that into a large measuring cup, then process the remainder.  I add everything back into the rice pot and stir it well to evenly incorporate the syrup and cinnamon, then proceed to strain the mixture and pour it into jars for storage.)
  3. Add the maple syrup, cinnamon, and vanilla extract into the food processor and process until mixture looks smooth.  Set aside if you have more rice milk to process.
  4. Once all rice milk has been processed, pour mixture through a fine mesh strainer and use the back of a spoon to extract as much liquid as possible.  Pour finished rice milk into clean glass jars with lids and refrigerate.

*** I suggest using the rice milk within two to three days, and keep refrigerated when not using.  As always use good judgement – if it smells funky don’t use it!

Have a favorite recipe using rice milk?  Share it with us! ;)

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