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Rice Milk (Gluten and Sugar Free)

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Data:
Since I like Rice Milk very much, but it is very expensive here (costs about 1.6 EUR per liter), I decided to make it myself. I researched a bit in the net, and came up with the following recipe, which is very easy, fast and inexpensive. For 1 Liter Rice Milk:

1) Cook 75 g Brown Rice in 250 ml pure water for about 15-20 minutes until it is soaked thoroughly and soft. (You may want to wash the rice beforehand)
2) Remove from stove, add another 250 ml pure water, fill it into a blender, and blend intensively (about 1 minute, I do it with a hand-held blender)
3) Add another 500 ml pure water, until it has the desired consistency.
4) Strain the milk through a very fine sieve (I use a clean kitchen towel with rough enough fabric, and wring the rice milk through it with force)
5) Rice Milk from the shop tastes a bit sweet. That's because they break down the starch to sugars with help of enzymes. Since that is a bit over the top for simplicity's sake, just add one or two tablespoons of Xylitol.

You may want to try other rice sorts. But I like brown rice best. Have fun!

Gawan:
Hey Data,

that is great!!
Because sometimes I'm also a little bit saddened about the price and the buyable rice-milk has also some additives, like sunflower oil.

Anyway what I started to do is, to make up with spices, tomato paste the left over rice, buckwheat... water and then drink it, or add additionally some non-wheat flour for consistency.



--- Quote from: Data ---You may want to try other rice sorts. But I like brown rice best. Have fun!

--- End quote ---

I might like to test it with wild rice, but it is also very expensive.

Burma Jones:

--- Quote from: Data on December 30, 2009, 07:59:04 AM ---Since I like Rice Milk very much, but it is very expensive here (costs about 1.6 EUR per liter), I decided to make it myself. I researched a bit in the net, and came up with the following recipe, which is very easy, fast and inexpensive. For 1 Liter Rice Milk:

--- End quote ---

What timing. I was just taking a pot of rice intended for rice milk off the stove.

My recipe differs a bit, and leads to really good pudding if you so desire. I cook the rice on low/medium heat for a couple of hours. It's OK if it is bubbling a bit, just not so hot that it wants to boil over. That's when I put it through the blender, then through a strainer. The strainer isn't necessary if you don't mind bits of rice hulls in your milk.

To get the rice goop through the strainer, I sort of stir it in the strainer with a wooden spoon. Eventually it makes it through, leaving behind the crunchier bits, which make a really good cereal.

Once you have the strained rice goop, you have two choices: 1) you can water it down and flavor it for rice milk, or you can add flavoring to it as it is for pudding. I like adding powdered cacao (pure chocolate), some vanilla, salt and a sweetener (raw sugar, agave, xylitol).

Once it's chilled, it rarely lasts more than about 10 minutes around here.

Dawn:
Wow thanks you all! I make Bastami rice all of the time (I've got one of those great big burlap bags of it), do you think it would make a good milk? I might give it a try.

Gandalf:

--- Quote from: Dawn on December 30, 2009, 06:38:32 PM ---Wow thanks you all! I make Bastami rice all of the time (I've got one of those great big burlap bags of it), do you think it would make a good milk? I might give it a try.


--- End quote ---

I will definitively be an excellent rice milk. To my taste, Basmati rice milk is one the best rice milk. So delicious !!!

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