RICE MILK / SUA GAO
This Rice Milk recipe is a breeze to make and so delicious. In this easy recipe, roasted brown rice is used to make a fragrant, light-tasting and refreshing drink. Add your choice of sweetener: sugar, honey or a sugar substitute and the Rice Milk is a wonderful beverage to enjoy any time of the day.
Provided by Trang
Categories Drinks
Time 20m
Number Of Ingredients 3
Steps:
- Add the rice into a large bowl and fill with cold water. Swirl the rice in the water a few times. Pour out the rinse water. Repeat washing the rice 1 or 2 more times or until the water is clear.
- Transfer the rice to a large skillet. Roast the rice over Medium Low heat, stirring frequently. Cook for 7-8 minutes or until the rice just turns golden and is fragrant.
- Transfer the rice to a large bowl. Add a generous amount of water to cover the rice, approximately 4 cups. Stir together. Let the rice soak for at least 4 hours or overnight.
- Drain the rice and discard the rinse water. Transfer the rice to a blender. Add 4 cups cold water. Starting on Low speed, gradually increase to High speed and blend for 2-3 minutes.
- Place a nut milk bag into a large measuring cup or bowl. Pour the rice milk into the bag. Cinch the bag closed. Squeeze the bag to extract the milk.
- Add your choice of sweetener and stir well.
- Serve at room temperature or chilled.
Nutrition Facts : Calories 170 kcal, ServingSize 1 serving
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
HOW TO MAKE RICE WITH MILK
Rice with milk, also known as rice pudding in North America, arroz con leche in Spanish-speaking countries, and kheer in India, is a delicious dessert with many possible variations. Use cooked rice in an equal ratio to milk or cook the...
Provided by wikiHow
Categories Cooked Cream and Milk Desserts
Number Of Ingredients 5
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.
MILK RICE
Make and share this Milk Rice recipe from Food.com.
Provided by PanNan
Categories Dessert
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 6
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.
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
COCONUT RICE
Basmati rice is simmered in coconut milk, instead of water, giving it a rich flavor.
Provided by Emma Maher
Categories Side Dish Rice Side Dish Recipes
Time 30m
Yield 7
Number Of Ingredients 3
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.
Nutrition Facts : Calories 535.4 calories, Carbohydrate 56.8 g, Fat 33.2 g, Fiber 2.1 g, Protein 8.1 g, SaturatedFat 29 g, Sodium 19.8 mg, Sugar 0.2 g
HORCHATA (CINNAMON RICE MILK)
Recently had homemade rice milk in a Mexican restaurant in San Francisco. I talked to a few friends and they told me a few different ways to make it. Here is a simple version (I like to add vanilla, but it is optional). Seriously, it is the best ever - and, it costs just pennies to make!
Provided by IVYP
Categories World Cuisine Recipes Latin American Mexican
Time 3h50m
Yield 8
Number Of Ingredients 5
Steps:
- In a large saucepan, combine rice, water and cinnamon stick. Set aside for 3 hours.
- After 3 hours, bring to a boil, reduce heat, and simmer for 30 minutes. Allow to cool.
- Puree rice mixture in a blender until smooth. Strain through cheesecloth or a fine sieve. Flavor with vanilla and sugar to taste. Chill, and serve over ice.
Nutrition Facts : Calories 135.3 calories, Carbohydrate 31.4 g, Fat 0.2 g, Fiber 0.5 g, Protein 1.7 g, Sodium 8.3 mg, Sugar 12.6 g
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