About a month ago, the decision was made
to make our own rice milk.
I found that version best for baking and cooking,
as it was a bit on the thin side.
I wanted something to use for my daily bowl of oatmeal
and to put in my cup a joe.
This new concoction was found here.
It's basically the same formula as the first,
the difference is that the rice is cooked much longer.
1 C brown rice is cooked in 8 C water and 1 t salt.
Have some extra water handy for diluting.
Thoroughly wash rice.
Add water to pot and bring to a boil.
Stir in rice, cover and simmer 3 hours.
Add salt.
Fill container with 1/2 rice mixture and 1/2 water
(in order to dilute).
Blend until smooth.
Strain twice.
Add 2 T sunflower oil or
4 T maple syrup, if desired.
Makes five 1-pint jars.
Enjoy!
Would you have to refrigerate the jars of milk? If not, how long could you keep them "on the shelf"?
ReplyDeleteAnd how does this milk in a cup of coffee compare to coffee with cows milk?
I drank rice milk for much of my childhood. So neat to see you making your own, I never would have thought of it as being possible!
ReplyDeletekaty
Dani-I'm not sure how long it would keep unrefrigerated, as I keep ours there.
ReplyDeleteIt's been so long since I've had cow's milk, I couldn't tell you! The one we made was unflavored, so it's a bit different than the commercial soy or rice milks we've bought. Sorry I'm not much help today!!! ;0)
katy-Just goes to show what we can learn if we just stay open!
I've tried making rice milk before and was disappointed how grainy it was. Does this separate considerably? I wonder if it would work well to cook the rice in my crock pot...
ReplyDeletekarlamcurry-This second recipe actually does NOT separate. I didn't find it grainy at all. I think the crock pot is a great idea! I'm still tweaking, so stay tuned!
ReplyDelete