So I ventured into the territory of alternative milk making this week and it was surprisingly easier than I had first expected. I made vanilla coffee creamer as well. The oil makes this creamy and much closer in taste to store bought rice milk, without the questionable additives like carrageenan.
How to Make Rice Milk
1. Begin by cooking 1 cup rice and 8 cups water. Bring water to a boil, then simmer for 3 hours. The final product should look like soupy mush.
2. Add 1/2 tsp salt, 2 Tbsp olive, avocado or another mild oil, 3 Tbsp maple syrup or honey and stir well. Tip: Measure out the oil first and then the sweetener with the same tablespoon. This way the sweetener won’t stick to the measuring spoon and you won’t waste any.
*If making coffee creamer, set aside 1 cup of rice mixture.
3. Fill a blender with 2 cups rice mixture and 3 cups water. Blend until smooth.
4. Pour rice/water mixture through a fine mesh sieve, and into a gallon container. Use a whisk to move the mixture faster, otherwise, you’ll be there all day! I have a small sieve, but the larger yours is, the quicker this step will be.
5. Repeat steps 3 and 4, blending 2 cups rice mixture and 3 cups water until all of the rice mixture has been used.
6. Put the rice caught in the sieve into a separate bowl. It will look like overcooked oatmeal. I mix this with mashed banana and use it for baby food.
7. Once all of the milk has been filtered, filter it again into a clean gallon container. Again, place what the sieve caught into a bowl. This will look like gravy.
8. Fill the container the rest of the way with water, until it is full. I ended up using 14 cups of water total, including the water I used in the blender. This ends up rather thick and creamy. Store in the refrigerator and shake well before each use.
- 1 cup reserved rice mixture
- 1/3 cup water
- 2 Tbsp honey or maple syrup
- 1Tbsp Vanilla or Almond extract
- Blend rice mixture with 1/3 cup water.
- Strain mixture twice through fine mesh sieve.
- Add sweetener and extract and mix well.