Rice Milk is very simple to make. Much like Oat Milk, rice milk requires a bit of advanced planning. Perhaps when making rice for a meal, just tuck aside a cup of cooked rice for making rice milk in the following days.
I tend to make small batches because I never seem to use up very much. I only ever seem to need a cup or two of any of the alternative milks that I make. When I used to buy them in Tetra-Pak’s, no matter how well I planned ahead, it seemed like half the container was wasted.
Not to mention that because of my food intolerance, it became very challenging to find non-dairy milks that didn’t have a long list of ingredients that were incompatible with me or my kids.
Making homemade milks means that I can control the ingredients and not contribute to landfill in the process.
What you will need:
- 1/2 Cup cooked rice
- 2 Cups water
- Cheesecloth or Nut-Milk Bag
What you will do:
1) Best to use cooked rice that has been refrigerated, at minimum over night.
2) Fill 2 Cups of water in blender container.
3) Add 1/2 Cup cooked, refrigerated rice, cover blender container with lid.
4) Blend for a minute or two until smooth.
5) Strain through a Nut-Milk Bag over top a large mixing bowl.
6) Transfer to a clean glass container with tight fitting lid. Refrigerate for three to four days.
I experimented and made some rice cream for my daughter. Just by changing the water:rice ratio – less water more rice! It came out much thicker. I added some maple syrup and boy was that a treat.
For this experiment I used white basmati rice. Using different grains of rice will offer different flavours. Try brown basmati rice or a combination.