3/4 cup rice
2 tablespoons brown sugar (optional)
1 teaspoon vanilla (optional)
1/4 teaspoon salt (optional)
calcium carbonate (optional)
This rice milk recipe is built on the recipe submitted by NeonKrist. What an excellent recipe that was! I have discovered a few changes, however, which helps to get rid of the chalky flavor.
Soak the 3/4 cup of rice in water for at least 6 hours (can soak for longer). This is after rinsing it until the water runs clear.
Blend (on highest speed) the rice with water that only covers the rice by 1/2 inch. Blend for two minutes. Using less water decreases the water to rice ratio and blends the particles more thoroughly. The mixture sits for 1/2 hour before blending it again for two minutes (to hydrate the rice particles even more). Before this second blending, add two tablespoons of brown sugar, one teaspoon of vanilla, and 1/4 teaspoon salt.
After the second blending, I fill the blender with as much water as it can hold and then just blend it on low to medium to mix it up.
Let it sit for ten minutes so that the particles settle out and then pour the top liquid into a pitcher down to the darker particles in the bottom of the blender. Before pouring off the milk, skim the froth off of the top.
Almost all of the chalky flavor stays in the bottom of the blender.
The milk needs to be shaken before serving. I add calcium carbonate to each glass. Experiment with rice brands. We found one store brand of rice that did not make good tasting rice milk.