Thursday, September 11, 2014

Making Rice Milk

Making Rice Milk.... pretty easy, just time consuming. 
I do not sweeten mine, but it is easy enough to do.

If you use Sushi Rice like I do, you might have to thin it down a bit.

You will need a blender, fine strainer and something to put the finished Rice milk in.

What it looks like just after being in the blender but before the straining.

Is much better for you than store bought, there is no salt or sugar in it.
Though you could add it, if you wished.

Homemade Brown Rice Milk (makes one liter)

3/4 cup brown rice ( I use Sushi rice instead, cooks a lot faster and I like the taste better.)

7 1/2 cups of water, divided

1/2 tsp pure vanilla extract

In a saucepan, bring rice and 3 cups of water to a boil.
 Reduce to a simmer, and cook for 45 minutes (with Sushi rice you only need to cook 15 to 20 minutes), adding water if the pan dries out. 
When rice is soft, remove from heat and add 4 1/2 more cups of water and the vanilla. 
Stir, then let sit for an additional 45 minutes. Transfer soaking rice to a blender or food processor to mix for 3-4 minutes. Strain through a fine mesh sieve or cheese cloth into a mason jar or pitcher, and enjoy for 4-5 days.

Note* With Sushi rice, it tends to be a bit thicker, so you can thin it down as needed.