Homemade Rice Milk
Friends, don’t panic, this recipe is ridiculously easy. It takes about 15 minutes of honest to goodness work, and about 3 hours of waiting around. When you are done you will be left with a satisfying well textured glass of ‘milk’. As I mentioned in the blog it did well in coffee/tea (didn’t separate like the almond milk did), and was just fine in my oatmeal. Also did the trick by itself out of a glass. You can sweeten it with anything, I gave it two tablespoons of Orange Blossom Honey and a 1/2 teaspoon of Almond Extract because it was kicking around, the flavor combinations are up to you!
The best part is that the rice milk comes in at under $1.00 a litre – dirt cheap!
1 Cup brown rice (I used medium grain)
8 Cups water
1/2 teaspoon salt
A jug for storage
Mesh strainer or cheese cloth (I used one of our reusable produce bags, though I contemplated our small strainer, the bag worker well to squeeze out the milk).
Wash rice and drain the water
Put the water and the washed rice into a large pot and bring to boil
Lower temperature to a simmer
Cook for 2-3 hours
After you remove from the heat, let your rice/pudding/mush sit for 10 minutes to cool off. Add the salt, vanilla, and maple syrup and stir.
If you have a very large blender you will be able to dump the whole batch in, but if you’re like me, you can do it in 2 or 3 batches. Blend on high until smooth.
Strain your blended rice and water into your storage container(s). If you don’t like the little grits and bits in your milk, strain again. Add extra water to achieve desired thickness. Not sweet enough? Add more maple syrup. Refrigerate and enjoy!