How To Make Rice Milk From Raw Rice Recipes

HOW TO MAKE RICE MILK FROM RAW RICE

Steps:

• Rinse very well the rice and soak it in 2 cups of hot water for 2-4 hours.
• Drain the water and transfer the rice to a food processor. Add dates and 2 cups of cold or warm water. Close very well the food processor with a lid and process for about 3 minutes, until the rice and the dates become fine crumbs. No need to process until powder.
• Pass the liquid through a fine mesh sieve or a clean thin cloth (not a cheese cloth)

RICE MILK | HOW TO MAKE RICE MILK AT HOME - 3 FLAVORS

Steps:

• Directions for the classic rice milk:
• Add the rice into a large bowl and cover with water. Wash the rice by changing the water a few times until the water comes clean. Discard the water.
• Transfer the rice to a pan. Roast the rice over low heat, stirring frequently for about 5 minutes.
• Transfer the rice to a large bowl. Add about 4 cups water. Let the rice soak overnight. Drain the rice and discard the water.
• Transfer the rice to a food processor. Add 4 cups of filtered water. Blend for about 3 minutes.
• Strain the milk through a clean napkin.
• Enjoy!
• Directions for the vanilla rice milk:
• Add the rice into a large bowl and cover with water.
• Wash the rice by changing the water a few times until the water comes clean. Discard the water.
• Transfer the rice to a pan. Roast the rice over low heat, stirring frequently for about 5 minutes.
• Transfer the rice to a large bowl. Add about 4 cups water. Let the rice soak overnight. Drain the rice and discard the water.
• Transfer the rice to a food processor. Add water, dates and vanilla seeds.
• Strain the milk through a clean napkin.
• Enjoy!
• Directions for the strawberry rice milk:
• Add the strawberries in a small saucepan. Mash with a fork while cooking, for about 3 minutes.
• Add maple syrup and take off from the heat. Let cool.
• Strain through a napkin and a strainer.
• Add the rice milk, mix and serve.

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!

HOW TO MAKE RICE MILK

Steps:

• Measure the rice and water into a blender. Add 4 cups (950 mL) of water and 1 cup (200 grams) of cooked white rice into your blender. For the purest rice milk, use filtered water, as this has very few added chemicals or minerals in it. Both a food processor or a smoothie maker will work for making rice milk. The more powerful your blender is - the smoother your rice milk will be.
• Blend the ingredients for 1 minute. Turn the blender onto the highest setting and wait 1 minute for it to blend the rice and water into a smooth liquid. If the liquid is still a little lumpy after 1 minute, blend it for another minute or until it is smooth. Avoid using other kitchen appliances while you are using the blender, as the high wattage required can cause a fuse to blow in your multi-box.
• Store the milk in your fridge and stir it before you drink it. Rice milk tends to taste best cool; however, it can also be enjoyed straight from the blender. If you want cool milk, leave it in the fridge for 30 minutes. Stir the milk vigorously before you drink it to ensure that the water and blended rice are fully combined. Keep the milk for up to 5 days.

RICE WITH MILK

Steps:

• Bring 6 cups water to boil. Add salt and rice. Stir well.
• Cook until rice is done, 15 minutes. Drain.
• Add milk. Heat and simmer slowly until well blended, 15 minutes.
• Serve in bowls with cinnamon sugar. Add cold milk if desired.

HOW TO MAKE BROWN RICE MILK

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.

RICE PUDDING (FROM RAW RICE)

Steps:

• Over medium heat, cook the milk, rice, sugar and margarine until it boils.
• Simmer 35-45 minutes, covered. Stir occasionally.
• Remove from heat (should be soupy). Add vanilla and raisins.
• Cover and cool. Sprinkle with cinnamon to serve.
• Variation: stir in semi-sweet chocolate chips for chocolate rice pudding.