How To Make Brown Rice Milk Recipes

OVEN-BAKED BROWN RICE

Oven-Baked Brown Rice image

I pop this in the oven when I'm busy making something else to go with it, such as a stir-fry or chicken.

Provided by blueberry_chica

Categories Side Dish Rice Side Dish Recipes

Time 1h20m

Yield 18

Number Of Ingredients 4

Ingredients

4 ⅔ cups water
1 tablespoon olive oil
½ teaspoon salt
3 cups uncooked brown rice

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Bring water and olive oil to a boil in a covered saucepan; stir in salt. Place rice in a 9x13-inch baking dish. Pour water mixture over rice; cover baking dish tightly with double layer of aluminum foil.
Bake in the preheated oven until water is absorbed, about 1 hour.
Remove rice from oven, uncover, and fluff with fork. Cover with paper towels until steam is absorbed, about 5 minutes. Uncover and cool slightly, about 5 minutes more.

Nutrition Facts : Calories 121.3 calories, Carbohydrate 24.1 g, Fat 1.6 g, Fiber 1.1 g, Protein 2.4 g, SaturatedFat 0.3 g, Sodium 67.7 mg, Sugar 0.2 g

BROWN RICE MILK

Brown Rice Milk image

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

Ingredients

1/2 cup brown basmati rice
8 cups water
1/2 teaspoon salt
1 cup cold water (optional)
3 tablespoons honey (optional) or 3 tablespoons brown rice syrup (optional)
1/2 teaspoon ground cinnamon (optional)

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

How to Make Brown Rice Milk image

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

Ingredients

1/3 cup brown rice, uncooked
1 cup water
1 teaspoon vanilla extract (optional)
artificial sweetener (optional)

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

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