Surprise surprise all rice milk is made of is rice and water and a bit of vanilla makes things more palatable. So why continue spending money on non-dairy milk products in the store that will lead to you throwing away extra cardboard containers in the land fill when you can do it yourself? If you have five minutes and a blender you have no excuse to not do it. It's ridiculously easy.
Homemade Rice Milk
1 cup warm brown rice
4 cups warm water
1 teaspoon vanilla
In order to get milk and not rice sludge it is important that the water and rice are warm, not boiling but heated through. Place all the ingredients in the blender. Just in case the water is too warm, place the lid of the blender on an angle so air can escape when you start the blender, then cover the top of the blender with a towel in case anything splatters.
Start the blender on a medium speed and allow it to whir for 5 minutes. You may have to run your blender for a minute at a time, agitating the mixture periodically. When you have a uniform constancy in the blender pour the mixture through a fine mesh sieve into a storage container (I keep mine in left over yogurt containers.) There will be pulp from the brown rice in the sieve, try to force as much liquid out of it as possible.
This is what you want the pulp of your rice milk mixture to look like coming out of the blender after the liquid has all been forced out. If it's any courser than this put it back in the blender for another minute or so.
Allow mixture to cool then store it in a well sealed container in the fridge for up to a week. Make sure to shake the milk before each use as the contents settle.
1 cup warm brown rice
4 cups warm water
1 teaspoon vanilla
In order to get milk and not rice sludge it is important that the water and rice are warm, not boiling but heated through. Place all the ingredients in the blender. Just in case the water is too warm, place the lid of the blender on an angle so air can escape when you start the blender, then cover the top of the blender with a towel in case anything splatters.
Start the blender on a medium speed and allow it to whir for 5 minutes. You may have to run your blender for a minute at a time, agitating the mixture periodically. When you have a uniform constancy in the blender pour the mixture through a fine mesh sieve into a storage container (I keep mine in left over yogurt containers.) There will be pulp from the brown rice in the sieve, try to force as much liquid out of it as possible.
This is what you want the pulp of your rice milk mixture to look like coming out of the blender after the liquid has all been forced out. If it's any courser than this put it back in the blender for another minute or so.
Allow mixture to cool then store it in a well sealed container in the fridge for up to a week. Make sure to shake the milk before each use as the contents settle.
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