Homemade Rice Milk

Since I am on a kick with making everything from scratch, I decided to try rice milk as well. We go through a lot of rice milk because we do not drink cows milk. A 900mL container of brown rice milk costs $1.87 and I made about 4 times that amount for only $2.00. My husband and I don’t really drink it by the cup, although our kids do, but I find that I consume most of it through baking, cooking, and on cold and warm cereals. I may still purchase some for the kids to drink but will definitely use the homemade stuff in everything else.

The homemade rice milk definitely has a thicker texture to it and you can taste the rice a bit more but I found straining it several times really helped to remove the rice taste. I used brown rice, but you can use whatever kind you like. Again I think that the brown rice adds a stronger taste but it has more protein and fibre than the white rice does so that is why I chose it.  I’d love to hear feedback from anyone who tries it, let me know how it works out for you. Here is how it’s done!

Ingredients:

1/2 cup cooked rice (anykind)

2 cups water

1/2 tbsp maple sugar

1/4 tsp sea salt

Directions:

Place all the ingredients in a high powered blender (I use the Blendtec), secure the lid and select the whole juice cycle. Remove lid and strain through a strainer several times or you can use cheesecloth for a more thorough strain. Transfer into a jug and refrigerate. I usually quadruple the recipe and make a large batch at once. Sometimes some of the rice particle sink to the bottom, I just leave them and try not to shake the jug so that they stay on the bottom, again helps with the taste and texture.

Enjoy!

May you be refreashed and invigorated in your spirit today. May the love of the Father compel you to love yourself, honor your husband and bless your family!!!

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