Easy to make homemade rice milk.
I use brown rice to make this because for me, white rice based milk was too slimmy and it did not smell good either. Vanilla flavoured, brown rice based milk however is much more delicious and it has a good texture as well.
Makes 1.1 litre.
- 250 g brown rice
- 2 l water
- a pinch of salt
- a pinch of Bourbon vanilla powder
- sweetener to taste.
I usually use 2 tsp of a sweetener that is 4 times sweeter than sugar.
- Add salt to the water, and bring it to a boil.
- Add rice to the boiling water, cover it and cook it gently for 10 minutes. (Turn the heat down to a low setting.)
- Blend until smooth using a hand-held blender.
- Strain the mixture right after blending. Do not let it rest because the rice will absorb water, and you’ll have less rice milk.
I usually strain twice to reach a very smooth texture:
- First I use a strainer with small holes. I thoroughly press out all milk from the rice remaining in the strainer with a spoon.
- Then I place a cheese cloth into the strainer and do the straining again with small portions of milk. Again, I press all milk out of the rice in the cheese cloth.
5. Add sweetener and vanilla to the rice milk. This is optional, but as you taste the liquid, you will probably feel the need for some seasoning.
That’s all! It is worth to let it rest for a while before drinking, to let flavors mingle better.
Once rice milk is cooled, store it in the fridge for up to 4 days. Stir or shake it before each use.