Best 4 Almond Rice Oat Milk Recipes

HOW TO MAKE RICE MILK

Steps:

• Soak rice in 2 cups (amount as original recipe is written // adjust if altering batch size) very hot (not boiling water) for 2 hours. The rice should be soft but still very raw - you should be able to snap a piece in half with your fingernail without much effort. Drain and add to a high-speed blender.
• Add water, salt, and any additional add-ins (optional). Top with lid and cover with a towel to ensure it doesn't splash. Blend for about 1 minute until the date specks are very small and the mixture seems well combined. It doesn't have to be 100% pulverized.
• Scoop out a small sample with a spoon to test sweetness. If it's not sweet enough, add more dates.
• Pour the mixture over a large mixing bowl or pitcher covered with a thin towel, clean T-shirt, or very tightly woven nut milk bag. In my experience, it benefits from a double strain. Some nut milk bags let too much residue through.
• Transfer to a sealed container and refrigerate. Will keep in the refrigerator up to 5 days (sometimes more). Great for use in things like smoothies, granola, vegan cheese sauces, and baked goods!

ALMOND MILK RICE PUDDING

Steps:

• Rinse the rice under running water until the water runs clear.
• In a medium saucepan, combine the rinsed rice, cane sugar, salt and 1 cup of the almond milk. Cook over medium low heat, stirring, until the almond milk is absorbed, about 5 minutes.
• Gradually add 5 more cups of almond milk, 1 cup at a time, stirring and cooking until the texture becomes very thick, about 25-30 minutes. The mixture will start out watery, but the rice will absorb all the liquid until it is thick and creamy.
• Let cool for 5 minutes, then stir in the rose water.
• Serve with pistachios, pomegranate, coconut and cinnamon, if desired.

JUST RIGHT RICE/OAT MILK

Steps:

• Add rice and oats to 2 cups water. Bring to boiling, then reduce heat to low and simmer for 15 minutes, stirring frequently.
• Add other ingredients while combination is still warm, so honey dissolves easily,.
• Blend together in a blender. Start at low speed, increasing speed to high gradually, until well blended.
• Add 2 cups of water (Can use ice cubes for part of this to cool milk more quickly), blending thoroughly.
• Have the remaining 2 cups of water (include part as ice cubes here too, if desired) waiting in a container.
• Strain the rice/oat mixture through a fine sieve. (I think the strained solids are a tasty small serving of cooked cereal).
• Add rice/oat milk to the water in container and shake well. This may be too thick for your liking. Just add more water until it reaches the desired consistency.
• Enjoy!
• (cooking time doesn't include time to cook rice before adding to recipe).

OAT MILK CHOCOLATE PUDDING

Steps:

• In a medium saucepan, use a wooden spoon or silicone spatula to stir together the sugar, cocoa, cornstarch and salt. Slowly stir in the milk and keep stirring until smooth and combined.
• Stir the mixture constantly over medium-low heat, scraping the bottom, sides and corners of the pan, until the pudding thickens, begins to bubble, and coats the back of the spoon or spatula, 5 to 10 minutes. (If the pudding is coating the bottom of the pan too quickly, reduce the heat.)
• Add the chocolate and stir vigorously until the pudding is very thick and smooth, about 30 seconds longer.
• Remove from the heat and stir in the vanilla. Spoon the pudding into a serving bowl or individual cups or ramekins. Serve warm, at room temperature or chilled (see Tip 2). It will thicken as it cools.