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
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.
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
HOME MADE MILK RICE- SRILANKA
Milk rice is one of the very popular food in Sri Lanka
Provided by stelladias77
Time 1h40m
Yield Serves 5
Number Of Ingredients 4
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.
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