Science > Recipes
Rice Milk (Gluten and Sugar Free)
Ailén:
--- Quote from: Bohort on December 30, 2009, 07:02:40 PM ---
--- 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 !!!
--- End quote ---
Make sure that it's always whole rice, though. It contains much more nutrients and it stimulates the production of gluthathione.
http://www.amazines.com/Health/article_detail.cfm/1150538?articleid=1150538
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=128
Dawn:
Yum! Sounds great! I love the way it smells cooking. The pudding sounds wonderful too.
And people think there are no yummy health foods. ;)
Thanks for the links Ailén, good reads!
--- Quote from: Bohort on December 30, 2009, 07:02:40 PM ---
--- 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 !!!
--- End quote ---
Aragorn:
--- 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:
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!
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Thanks, what good timing for this! I was just thinking about switching to use rice milk in our (detox)shakes, but was hesitating due to the extra cost. A question about cooking: Should one cook the rice as indicated on the package? I mean the brown rice we use must be cooked ca 35min to be ready for eating. Also, would a coffee filter do for the straining, what do you think?
Data:
--- Quote from: Aragorn on December 30, 2009, 10:21:18 PM ---Thanks, what good timing for this! I was just thinking about switching to use rice milk in our (detox)shakes, but was hesitating due to the extra cost. A question about cooking: Should one cook the rice as indicated on the package? I mean the brown rice we use must be cooked ca 35min to be ready for eating. Also, would a coffee filter do for the straining, what do you think?
--- End quote ---
I encourage you to experiment a bit. If you cook too long, the valuable nutrients of the rice might decompose. If you cook too short, the blending of the rice might not be so effective.
I don't think a coffee filter would work, since the solid parts and the 'mash' of the raw milk will probably clog the fine fabric immediately. But try it, playing around is fun! Try a clean kitchen towel, with thin and coarse fabric, enclose the milk in it and wring it. I don't like coffee filters, since I can even taste the substances they release -- certainly not healthy!
After straining the milk I heat it up once again to eliminate all possible bacteria and fungi (is this an illusion?), pour it into jam jars and put it into the fridge. Shake before usage! ;)
Dawn:
Well I did it! Oh and for me, coffee filters did Not work. Just clogged it up immediately and made a bit of a mess...
I decided not to strain it, so it became more of a custard, which doesn't bother me in the least. lol
I don't have a food processor either, so I used a blender on the setting 'liquefy.' I'm going to have to experiment with some different flavors too.
Maybe honey? Can't remember now if that is a no no or not right off the top of my head. Just plain is perfectly tolerable to me as well, although the girls said, "hey this tastes just like rice." (They get their intelligence from me hahaha).
--- Quote from: Data on December 30, 2009, 11:54:14 PM ---
--- Quote from: Aragorn on December 30, 2009, 10:21:18 PM ---Thanks, what good timing for this! I was just thinking about switching to use rice milk in our (detox)shakes, but was hesitating due to the extra cost. A question about cooking: Should one cook the rice as indicated on the package? I mean the brown rice we use must be cooked ca 35min to be ready for eating. Also, would a coffee filter do for the straining, what do you think?
--- End quote ---
I encourage you to experiment a bit. If you cook too long, the valuable nutrients of the rice might decompose. If you cook too short, the blending of the rice might not be so effective.
I don't think a coffee filter would work, since the solid parts and the 'mash' of the raw milk will probably clog the fine fabric immediately. But try it, playing around is fun! Try a clean kitchen towel, with thin and coarse fabric, enclose the milk in it and wring it. I don't like coffee filters, since I can even taste the substances they release -- certainly not healthy!
After straining the milk I heat it up once again to eliminate all possible bacteria and fungi (is this an illusion?), pour it into jam jars and put it into the fridge. Shake before usage! ;)
--- End quote ---
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