Saturday, October 6, 2012

Rice Milk Baby!

3/4 cup uncooked organic brown rice
7 cups water for cooking (plus extra for mixing in later)
3/4 teaspoon salt
Glass Mason Jars
Immersion Blender
Nut milk bag or sprouting bag

Wash the rice really well. Boil the 7 cups of water and then put in the rice. Cover the pot and reduce heat to low/simmer. Simmer for 2 hours.  It's going to look goopy. Add the salt.  Blend really well with Immersion Blender. Strain through the nut milk bag into glass mason jars. I usually use 2 - 3 large mason jars.

The milk can be pretty thick so you can dilute with extra water to your desired consistency.
We usually add about 10 drops of liquid stevia to each mason jar.  You can add more or less. Maple syrup or agave are sweeteners great too. Add 1 + Tablespoons per mason jar for sweeter milk.

I changed up the recipe this last time I made rice milk.  I had about 3/4 cups of cooked rice left over from a dish I made the night before. I stuck it in a pot of boiling water (6 cups). Reduced heat and simmered for one hour.  Added 1/2 teaspoon of salt, and then blended the heck out of it with my immersion blender. Once it cooled a bit, I strained it with the nut milk bag into a few mason jars. Added extra water to fill up the jars, and then added a couple of drops of liquid stevia to each jar and stored in the fridge.

1 comment:

  1. I need you to come live with me and supply me with homemade vegan food stuffs lol