HOW TO MAKE RICE MILK: A LITTLE EXPERIMENT

 In My Little Book of Recipes, Sides, Snacks, Sweets
Ever since becoming vegan, I’ve been trying all kinds of non-dairy milks to see which suits me the best. Taste wise, almond is a frontrunner (especially for tea and cereal) but soya is the easiest to find in shops and hazelnut is ideal for milkshakes and desserts. Really it just depends on what you’re using it for and what’s available.
Anyway, I have a lot of brown rice in my cupboard, so I decided to give rice milk a go. It started out as a little experiment but I was pleasantly surprised by how easy it was to make the stuff. It doesn’t get too messy either, even if you haven’t got a nut milk bag (I used a makeshift filter made out of cloth and a sieve – it worked).
So without further ado, here’s my recipe for rice milk. I highly recommend adjusting the ingredients to suit your own taste, but this is what worked for me!
Quantity: This recipe will make about 800 ml of rice milk, so feel free to double or half the ingredients!
Ingredients:
2 cups of brown rice
4 cups of water (soaking the rice in overnight!)
8 more cups of water (you’ll see why in a sec)
2 teaspoons of vanilla extract
1 teaspoon of sweetener, I used Stevia
Method:
1. Place the rice in a large bowl and add the 4 cups of water. Cover and leave overnight.
2. The next day, drain all the water from the rice. All of it!
3. Transfer the rice to a blender and add in the 8 fresh cups of water.
4. Add in the sweetener, vanilla extract and anything else that takes your fancy (I saw some other recipes add in honey or sugar, work away and let me know if it’s nice!)
5. Blend the rice water for a few minutes until it gets a milky texture. Shouldn’t take long at all, about 2-3 minutes.
6. This is the (only slightly) trickier part of the recipe. You’ve to drain the rice milk from the clumpy leftover rice bits in the blender. I mentioned above about my makeshift filter, but a sieve above another sieve works well too. Oh and obviously use a nut milk bag if you have one, but you know, if you’re looking at this recipe the chances are that you’re only venturing into the world of home-made milks and don’t have one lying around. So absolutely – make shift sieves/filters all the way!
7. Once the milk has been strained (it might take two goes at filtering it), taste it. Add more vanilla essence or sweetener if you like. I have a sweet tooth that I’m trying to kick, so I felt that there was plenty in just 2tsps, but again it’s up to you. Once you’ve found the perfect taste, put it in some airtight containers. I tend to wash out and store old glass jars, and these are ideal. They work really well as quirky serving glasses too, just so you know. 🙂

8. Keep the milk in the fridge. The water will rise to the top and separate from the milky rice liquid, so give the jar a good shake before use.

Enjoy!
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