Re: how do you make rice milk?

[Guest guest]

Rice Milk

Ingredients:

4 cups hot/warm water

1 cup cooked rice (I've used white or brown)

1 tsp vanilla

Directions:

Place all ingredients in a blender until smooth. Let the milk set for

about

30 minutes, then without shaking pour the milk into another container ( i

use

an old honey jar) leaving most of the sediment in the first container.

This

makes about 4 - 4 1/2 cups.

Notes: When I have used cold water and the rice was taken out of the

refrigerator, it just doesn't come out that well. I don't know why but

its

best to use warm water and warm rice (you can nuke it if its leftovers

but

freshly made is best) I have even let it set longer than 30 minutes

(overnight) without it making a difference.

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Home made rice milk

Here are some for you....2 C rice

4 C water

rinse rice to clean - pour 4 C boiling water over rice & let soak for 1-2

hours - blend 1 C

soaked rice with 2 1/2 C water (can be cold water) - blend rice to a

slurry

(not a smooth liquid) - pour into a pot & repeat with rest of rice -

bring to

a boil & then reduce heat & simmer for 20 minutes - line colander with

nylon

tricot or a few layers of cheesecloth - put bowl under colander - pour

rice

mix in colander - another 1 C of water (or less or more) can be poured

over

the rice to get out more milk - press with the back of a spoon - twist

nylon

& squeeze out as much milk as possible. This milk is very plain and can

be

flavored with oil, vanilla, salt, etc.

***********************************~~~~~~~~~~~~~~

A good way to make rice milk is to use fresh rice that is still hot.

1 cup rice

4 cups hot water

1 tsp vanilla

Put all in blender, puree for about 5 minutes (until smooth) Then let sit

for

1/2 hour. Pour into container being careful not to let the sediments at

the

bottom pour into the new container. You can also use cheesecloth for

straining.

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Rice Milk Recipe

2 cups of rice

10 cups of water

1 teaspoon of vanilla

1 coconut

Sweetener to taste

1. Boil rice in water 15-18 minutes ( cook to taste)

2. Drain Rice and save liquid (rice may be eaten or refrigerated)

3. Crack coconut shell open. The coconut may be shredded, grated or

minced.

Add one quart of water to coconut and place in Blender.

4. Strain the liquid ( grated coconut can be mixed with a sweetener for

use

as a topping cakes)

5. Mix the quart of rice milk with the quart of coconut milk. Add the

teaspoon of gf/cf vanilla and sweeten to taste

http://www.notmilk.com

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Rice milk

1 cup hot rice, brown or white (fresh made(best) or reheated(good))

4 cups hot water

1 Tbsp (vanilla, maple syrup, honey, or any other flavour that your child

can eat)

2 Tbsp unhulled sesame seeds (optional-adds calcium)

1 tsp salt

Blend until smooth, about 3-5 minutes, then let sit for 30 minutes.

Strain through a cheese cloth and refridgerate for up to 3 days. Much

more

economical, and creamier than purchased rice milk!

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Rice Milk

2/3 cup hot cooked rice

3 cups warm water

1/3 cup raw cashews (optional)

1 teaspoon gf vanilla extract

1 tablespoon honey - or to taste

1/8 teaspoon xanthan gum

Blend all ingredients in blender until very, very smooth. Strain through

cheesecloth to remove any remaining rice particles. Refrigerate,

covered,

for up to 1 week. Makes about 3 cups.

Notes: I keep already cooked rice in the freezer and then microwave it

when

I need to make milk. I use water that is hot as my tap will get it, I

think

this helps to get smoother milk. I have used almonds instead of cashews,

it

doesn't change the color of the milk very much and the brown almond skins

strain out. I use a small wire mesh utensil to strain with instead of

cheesecloth.

I usually make two batches of this when I make it, only one batch will

fit

in my blender at a time though. I leave out the honey and the xanthan

gum

and I have started adding liquid lecithin instead, this seems to give it

the kind of consistency and smoothness that my kids want. I use about

1-2

tsp of liquid lecithin per batch.

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We make rice milk all the time and it takes about 10 minutes. We use

flavourings like those one would have for " lattes " but no other

sweetener.

We also use canned coconut milk (not coconut cream) and mix 3 parts

water to

one part coconut milk. The children especially love it for the baking

like

rice pudding, chocolate pudding, coconut " cream " pudding and sweet

potato

casserole.

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On Sun, 19 Aug 2001 16:28:22 -0000 kienan2@... writes:

> I saw someone say they make their own rice milk? Can you tell me how

> it is done please? > Rebekah

>

[Guest guest]

You might also try making bean milk. It tastes kind

of like a weak chocolate milk. F. posted:

Bean Milk

Cook any beans that he can have. take 1 cup cooked

beans and four cups hot water and but it in a good

blender set to puree.blend for a couple minutes. I

added vanilla(about 1 T) and sweeten with any liquid

sweetener tolerated(we use honey about a 1/4 cup or to

taste)blend for another minute or so. We also add his

vitamins and calcium powder and blend again. since he

still drinks his " milk " form a bottle we strain it

through a fine strainer and store the " milk " in the

fridge. It keeps for about three days. Repeat the

process till you have made what you think he will

drink in three days time. You may not need to add

calcium as beans are naturally high in the nutrient.

But it sure is a excellnt way to hide vitamins.

I added powdered calcium, then stored it in freezer

bags. It's super cheap and super nutritious!

loves it!

--- kienan2@... wrote:

> I saw someone say they make their own rice milk? Can

> you tell me how

> it is done please?

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