Rice Milk
3/4 cup brown rice
1 1/2 cups water
1 T. oil
1/2 tsp. salt
Cook rice, water, oil and salt on simmer or low boil for 45 minutes in a covered pot. Heat 15 cups water to near boiling.
When both rice and water are ready:
Blend 1/2 cup hot rice with 1 cup hot water and 1-1.5 tablespoons sugar (or other sweetener) on low speed of blender. Add 1 1/3 cups hot water and blend again, increasing speed from low to high while blending. Blend for about 1 minute on high.
Optional:
To enrich the milk with calcium powder, add the powder with the first cup of water; blend on low speed, then add the 1 1/3 cups hot water and blend on the highest speed for 2 minutes.
When liquified, pour into strainer lined with cheesecloth. (I use a fine strainer with an added double layer of tulle (fine nylon net). Remove and rinse residue from strainer after each batch. Repeat until rice is gone.
If you use medium long brown rice, it will make about 72 oz. or just over 2 quarts. If you use long grain rice, it will make about 104 ounces or just over 3 quarts.
Quick Rice Milk
3/4 cup white rice
1 1/2 cups water
1 T. oil
1/2 tsp. salt
Cook rice, water, oil and salt on simmer or low boil for 15 minutes in a covered pot. Heat 5 cups water to near boiling.
When both rice and water are ready:
Blend 1/2 cup hot rice with 1 cup hot water and 1-1.5 tablespoons sugar (or other sweetener) on low speed of blender. Add 1 1/3 cups hot water and blend again, increasing speed from low to high while blending. Blend for about 1 minute on high. Pour into container and refrigerate until chilled. Shake prior to using. Makes about 42 oz.
Freeze remaining rice for future batches. Heat rice and water prior to blending.
Rice Milk
Moderators: Rosie, Jean, CAMary, moremuscle, JFR, Dee, xet, Peggy, Matthew, Gabes-Apg, grannyh, Gloria, Mars, starfire, Polly, Joefnh
Nutritional Benefits of Brown Rice
Excellent source of maganese
Good source of selenium, magnesium, and tryptophan
Only 216 calories per 1 cup
Low-fat
Oil helps lower LDL cholesterol
Rich in fiber
Helps reduce the risk for many common health concerns (including coronary problems and cancer)
Low risk of allergic reaction
Excellent source of maganese
Good source of selenium, magnesium, and tryptophan
Only 216 calories per 1 cup
Low-fat
Oil helps lower LDL cholesterol
Rich in fiber
Helps reduce the risk for many common health concerns (including coronary problems and cancer)
Low risk of allergic reaction
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alclarkson
- Adélie Penguin
- Posts: 54
- Joined: Sat May 28, 2011 5:03 pm
- Location: Missouri
Gloria, I have a question on the rice milk recipe. It calls for 5c. of boiling water, but as far as I can tell, you only use 2 1/3 c. throughout the recipe and only 1/2c. of the 3/4c. of rice. Can you help clarify this for me? Thanks a bunch!
Andrea
Andrea
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Hi Al,
The 3/4 cup of rice is the dry amount measured before cooking. The milk is made using 1/2 cup measures of cooked rice. I heat 5 cups of water and make two batches using 2 1/3 cups of water in each batch.
There usually is some cooked rice leftover. I freeze it and when I want to make another batch, I heat more water and the frozen rice and blend it. It works fine as long as both are hot. I've only made it using long grain rice. I don't know if Minute Rice would work as well.
I hope this helps! I think it's really easy to make the white rice.
Gloria
The 3/4 cup of rice is the dry amount measured before cooking. The milk is made using 1/2 cup measures of cooked rice. I heat 5 cups of water and make two batches using 2 1/3 cups of water in each batch.
There usually is some cooked rice leftover. I freeze it and when I want to make another batch, I heat more water and the frozen rice and blend it. It works fine as long as both are hot. I've only made it using long grain rice. I don't know if Minute Rice would work as well.
I hope this helps! I think it's really easy to make the white rice.
Gloria
You never know what you can do until you have to do it.
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alclarkson
- Adélie Penguin
- Posts: 54
- Joined: Sat May 28, 2011 5:03 pm
- Location: Missouri
Rice milk recipe
Gloria: Thank you for posting your recipe. However, I am confused. To make the rice milk (using brown rice) do I take only 1/2 cup of the rice (strained after cooking?) with the boiled water and sweetener and then add the 1 1/2 hot water and blend again? Is that correct? What do I do with all the remaining boiling water? Sorry, I have only tried making one other batch with another totally different recipe.
Thank you!
Do you suggest adding any other nutrients to it? I am making this for my 2 year old who obviously gets his vitamins (as he eats a very healthy diet otherwise) from other places, but has severe dairy allergies and doc suggested going to rice milk.
Thank you!
Do you suggest adding any other nutrients to it? I am making this for my 2 year old who obviously gets his vitamins (as he eats a very healthy diet otherwise) from other places, but has severe dairy allergies and doc suggested going to rice milk.
Amy,
The 1/2 cup is first blended with 1 cup of water so that the blender doesn't spill over. Then the next 1 1/3 cup is added to the blender while it's still running. This makes one batch. When I first tried making the rice milk the top of my blender flew off due to the hot water and I had rice milk all over the counter. This is the same reason that you blend just 1/2 cup of rice with the water at a time.
Repeat the process of blending the rice with the water until you have as much rice milk as desired. Any leftover rice can be frozen.
I once purchased calcium in capsules, opened the capsules and blended the calcium powder with the rice milk. Unfortunately, the capsules also included magnesium, and I began to get D. You certainly can try adding other nutrients to it. I think that a powder supplement, or capsules which can be opened to pour the contents, would work best. Some also add vanilla for more flavor.
Gloria
The 1/2 cup is first blended with 1 cup of water so that the blender doesn't spill over. Then the next 1 1/3 cup is added to the blender while it's still running. This makes one batch. When I first tried making the rice milk the top of my blender flew off due to the hot water and I had rice milk all over the counter. This is the same reason that you blend just 1/2 cup of rice with the water at a time.
Repeat the process of blending the rice with the water until you have as much rice milk as desired. Any leftover rice can be frozen.
I once purchased calcium in capsules, opened the capsules and blended the calcium powder with the rice milk. Unfortunately, the capsules also included magnesium, and I began to get D. You certainly can try adding other nutrients to it. I think that a powder supplement, or capsules which can be opened to pour the contents, would work best. Some also add vanilla for more flavor.
Gloria
You never know what you can do until you have to do it.