Milk Rice Recipes

HOW TO MAKE RICE WITH MILK

Steps:

• Rinse and drain 1 cup (175 g) of short-grain rice. Measure out 1 cup (175 g) of short-grain rice into a bowl and fill it with enough water to cover it completely. Stir the rice around with your hands, then drain it through a fine mesh strainer. Repeat the process until the water you drain away is clear and not cloudy anymore.Tip: Cooking rice and milk from scratch is the traditional Southern U.S. style of making rice pudding. Keep in mind that using this method will take longer to get the right consistency than if you were to use already-cooked rice. Rinsing rice removes all the starch from the outside and makes it less sticky. When the water runs clear, it means you have washed away all the starch.
• Combine the rice with 4 cups (946 mL) of milk in a non-stick pot. Pour the washed rice into a non-stick pot. Cover it with 4 cups (946 mL) of the milk of your choice. Use whole milk for the richest, creamiest texture. Use 2% or low-fat milk if you want a less-caloric option. For a non-dairy version, you can use coconut milk or almond milk.
• Bring the mixture to a boil over medium-high heat. Set the pot with the rice and milk on a burner on the stovetop. Turn the burner's heat to medium-high, then bring the mixture to a boil, stirring frequently.Keep a close eye on the mixture and keep stirring it until it boils so the milk doesn't get scorched or boil over.
• Reduce the heat to low and cover the pot. Turn the heat down to low so the mixture is just simmering. Put a lid on the pot to cover it. Make sure that the rice and milk are simmering gently while covered. If the mixture starts to boil, decrease the heat further so the milk doesn't get absorbed too fast.
• Simmer the mixture over low heat for about 20-25 minutes, stirring twice. Continue to let the rice and milk cook until it has thickened but there is still creamy liquid visible. Stir the pot after the first 10 minutes and after 18 minutes to mix the rice and milk together and check the consistency.If the milk seems to be getting absorbed faster, you can cut this cooking stage down to 18-20 minutes.
• Stir in sweetener to taste, 1/4 tsp (1 g) of salt, and any other flavors you want to add. Remove the pot from the stove and in 1-2 tbsp (12-24 g) of sugar or 1-2 tbsp (15-30 mL) of another sweetener like honey or maple syrup. Stir in 1/4 tsp (1 g) of salt, taste the rice pudding, then add more sweetener if you desire. Mix in any other spices or other flavoring ingredients at this stage as well. The other ingredients you add at this point are completely up to you. Add small amounts, stirring and tasting as you go, until you are happy with the flavor. See the section on adding different flavors below for some more specific ideas about what kinds of ingredients and flavors you can add.
• Cook the mixture for 5 more minutes over low heat. Return the pot to the burner and cook it over low heat for 5 more minutes to combine all the flavors. Turn off the heat and remove the pot from the stove after 5 minutes. If the rice pudding is still too creamy, you can cook it for an additional 3-4 minutes.

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!

MILK RICE

Steps:

• Bring water to a boil in a large saucepan. Wash the rice and drain it. Add the rice to the boiling water, and cook for 5 minutes.
• In a separate saucepan, bring the milk to a boil over medium heat.
• Remove the cooked rice and drain it. Slowly drop the rice into the boiling milk. Lower the heat and add salt, vanilla bean, and sugar. Cover and simmer 15 - 20 minutes, stirring occasionally, until the milk is absorbed. Add more milk, if necessary for a tender rice.
• Serve warm, cold or room temperature - your preference.

COCONUT RICE

Steps:

• In a large saucepan over high heat, combine rice, coconut milk and salt; bring to a boil.
• Reduce heat, cover and simmer for 20 to 25 minutes, or until liquid is absorbed and rice is tender.

MILK RICE

Steps:

• Boil 2 cups of water.
• Add 1/2 teaspoon salt & 2 cups rice.
• Boil 2 minutes.
• Add 2 quarts whole milk.
• Bring to boil.
• Remove from heat and let stand at room temperature until all milk is absorbed.
• Refrigerate untill cool, (about 3 hrs), or serve warm. It's good both ways.
• Serve with sugar and cinnamon on top.

HOME MADE MILK RICE- SRILANKA

Steps:

• Wash the rice, put in a medium saucepan and add water.
• Bring to the boil in medium heat, cover the saucepan, cooking until the rice is soft, 15-20 minutes.
• Add coconut milk and salt, stir well, and reduce heat to low, continue cooking in low heat for another 10 minutes, until the milk has been absorbed.
• coconut milk is absorbed, and the rice is very soft and creamy. By now rice milk is ready.
• Transfer the rice milk to a flat plate and fatten down with piece of butter paper.
• If you like any shape, you can use a cookie cutter, serve with fish, chicken curry, banana.