Best 4 How To Make Brown Rice Milk Recipes
Craving a creamy, nutty milk alternative that's packed with nutrients? Look no further than brown rice milk! Made from whole grain brown rice, this vegan milk is a rich source of fiber, vitamins, and minerals, making it an excellent choice for those with lactose intolerance or dairy allergies.
In this comprehensive guide, we'll take you through three easy methods for making brown rice milk at home: the traditional stovetop method, a quicker and simpler blender method, and a hands-off method using a slow cooker. Each method yields a slightly different texture and flavor, so you can choose the one that best suits your preferences. Whether you prefer a smooth, creamy consistency or a more rustic, textured milk, we've got you covered.
So, gather your ingredients, choose your preferred method, and let's embark on a delightful journey into the world of homemade brown rice milk!
HOW TO MAKE RICE MILK
A quick and easy 2-ingredient way to make homemade rice milk! Naturally creamy and sweet, and perfect for smoothies, granola, and more!
Provided by Minimalist Baker
Categories Beverage
Time 2h15m
Number Of Ingredients 7
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!
Nutrition Facts : ServingSize 1 half-cup servings, Calories 34 kcal, Carbohydrate 7.5 g, Protein 0.7 g, Fat 0.1 g, Sodium 4 mg, Fiber 0.1 g, Sugar 0.01 g, UnsaturatedFat 0.03 g
MASTER RECIPE: BROWN RICE
Unlike white rice, brown rice retains the nutritious bran and germ covering of the rice grain. This gives it a chewy texture, a nutty aroma, and plenty of essential nutrients. Follow our tried-and-true formula for perfectly fluffy brown rice every time.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Yield Makes about 2 1/2 cups
Number Of Ingredients 3
Steps:
- The Right Ratio: Trust us: Though it's printed on the package, the standard 2-to-1 ratio makes mushy rice. For long-grain brown rice, use 1 1/4 cups water to 1 cup rice. For short-grain, use 1 1/2 cups water.
- Quick Cooking Time: Bring rice, water, and salt (1/4 teaspoon per cup of rice) to a boil. Cover, and reduce to a slow, steady simmer. Many recipes call for 50 minutes, but we think 30 minutes is plenty. A wide, shallow pot with a tight-fitting lid ensures evenly cooked grains.
- Steam and Fluff: Let the cooked rice sit for 10 minutes, covered, to absorb maximum moisture; then remove the lid, and fluff the grains with a fork.
BROWN RICE MILK
Simple, easy and very inexpensive, this is better than the store bought stuff, in my opinion. Adapted from The Vegetarian Mother's Cookbook to suit our tastes.
Provided by gruurly
Categories Beverages
Time 3h
Yield 6 cups, 12 serving(s)
Number Of Ingredients 6
Steps:
- Put the rice, 8 cups of water and salt into a large pot. Bring the water to a steady boil using high heat.
- After boiling, reduce temperature to low and simmer for approximately three hours, or until the rice is mushy and falling apart. I often leave this on my stove for 4 or more hours with no negative side effects. **Note: Leave the lid on for the entire cooking process. You don't want the water to evaporate and then all you're left with is mushy rice.
- Let the liquid cool somewhat before adding it to a blender. Add any optional ingredients and puree several minutes until rice has become completely liquid. I usually strain the bigger pieces out of the liquid first before running it through the blender.
- Transfer to a large container, and add 1 cup or more of water to thin out the consistency a bit if you like your rice milk that way.
- Keep refrigerated and stir before each use. Unsure as to how long this keeps in the fridge, but we've used it up to a week after making it and it still tastes wonderful.
Nutrition Facts : Calories 28.5, Fat 0.2, SaturatedFat 0.1, Sodium 100.6, Carbohydrate 6, Fiber 0.3, Sugar 0.1, Protein 0.6
HOW TO MAKE BROWN RICE MILK
This originated in Japan, where rice is abundant(although made throughout Africa, Mexico and other countries too). Rice milk is a grain milk made by processing rice. You probably already have the ingredients at home, it's super inexpensive- just a fraction of the price that rice milk sells for at stores! From the Happy Herbivore.
Provided by Sharon123
Categories Beverages
Time 1h
Yield 3 serving(s)
Number Of Ingredients 4
Steps:
- Bring 1 cup of water to a boil.
- Add rice and bring to a boil again. Once boiling, cover, reduce heat to low, and simmer until rice is cooked, about 40 minutes.
- The rice will be soft and waterlogged; drain off any excess water if necessary.
- Transfer rice to a blender and add 2 cups of warm water.
- Blend until well incorporated, about 2 to 3 minutes.
- Add another 1 cup of warm water and blend again. If you prefer an even thinner non-dairy milk, add another 1/2 to 1 cup of warm water and blend again.
- Let the mixture sit for 30 minutes. Meanwhile, drape cheesecloth over the top of a pitcher or storage container and secure it around with a rubber band. Make sure the cheesecloth drapes down into the container and is not tightly fashioned straight across, as it needs to act as a strainer.
- After 30 minutes, use a spoon to scoop any residue off the top of your milk mixture (usually a thin film forms during the cooling process). Once that is removed, slowly pour the milk into the container through the cheesecoth. Be sure not to pour all the bits that have collected at the bottom.
- Optional: Add a few drops of vanilla extract and/or sweetener to taste.
Nutrition Facts : Calories 76, Fat 0.6, SaturatedFat 0.1, Sodium 3.8, Carbohydrate 15.9, Fiber 0.7, Sugar 0.2, Protein 1.6
Tips:
- Soaking the brown rice: Soaking the brown rice for at least 4 hours or overnight helps to soften the grains and make them easier to blend.
- Use a high-powered blender: A high-powered blender like a Vitamix or Blendtec will give you the smoothest and creamiest brown rice milk.
- Add water gradually: Start with a small amount of water and add more as needed until you reach the desired consistency. You can also add more water after straining the milk if it's too thick.
- Strain the milk: Straining the milk through a fine-mesh sieve or cheesecloth will remove any remaining solids and give you a smooth, creamy milk.
- Sweeten to taste: If you want your brown rice milk to be sweetened, you can add honey, maple syrup, or another sweetener of your choice.
- Flavor the milk: You can also flavor your brown rice milk with vanilla extract, cinnamon, nutmeg, or other spices.
- Store the milk properly: Brown rice milk should be stored in the refrigerator in a sealed container for up to 3 days.
Conclusion:
Brown rice milk is a healthy and delicious alternative to dairy milk. It's easy to make at home with just a few simple ingredients. You can use brown rice milk in your favorite recipes or enjoy it as a beverage on its own. Experiment with different flavors and sweeteners to find your perfect brown rice milk recipe.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
