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Rice Milk

What you need: 

4 cups hot/warm water
1 cup cooked rice (I've used white or brown)
1 tsp vanilla

What you do: 

Place all ingredients in a blender until smooth. Let the milk set for about 30 minutes, then without shaking pour the milk into another container ( i use an old honey jar) leaving most of the sediment in the first container. This makes about 4 - 4 1/2 cups.
Notes: When I have used cold water and the rice was taken out of the refrigerator, it just doesn't come out that well. I don't know why but its best to use warm water and warm rice (you can nuke it if its leftovers but freshly made is best) I have even let it set longer than 30 minutes (overnight) without it making a difference.

Preparation Time: 
Cooking Time: 
Servings: 
Recipe Category: 

SO HOW'D IT GO?

I tried with brown rice. The suggestion of using just part of the liquid in the blender, so that you get a smoother result is a very sensible one... I ended up with maybe 2 spoonfuls of leftover alltogether. Also a note on taste: when trying it out warm, right after it was ready, mine had a very strong bitter-chalky taste. But it was all gone when I tried it refrigerated!

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I tried this recipe several times and even followed some of the suggestions in the comments, but none of the results were good.  None of them tasted anything like milk of any kind. 

I combined the "milk" with frozen fruit and a little sugar and vanilla to make smoothies which were actually very tasty, though.

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