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
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
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 BREAKFAST PORRIDGE
Use up that leftover brown rice and try something new for breakfast. Experiment with it to make it your own, you can try using any mixture of dried fruit instead of the blueberries.
Provided by CHERRY007
Categories 100+ Breakfast and Brunch Recipes Cereals
Time 30m
Yield 2
Number Of Ingredients 8
Steps:
- Combine the cooked brown rice, milk, blueberries, cinnamon, and honey in a small saucepan. Bring to a boil, then reduce heat to low and simmer for 20 minutes.
- Beat the egg in a small bowl. Temper the egg by whisking in some of the hot rice, a tablespoon at a time until you have incorporated about 6 tablespoons. Stir the egg into the rice along with the vanilla and butter, and continue cooking over low heat for 1 to 2 minutes to thicken.
Nutrition Facts : Calories 318.3 calories, Carbohydrate 44.7 g, Cholesterol 118 mg, Fat 11.6 g, Fiber 2.7 g, Protein 9.9 g, SaturatedFat 6.1 g, Sodium 130.3 mg, Sugar 20.7 g
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