Best Brown Rice Milk Recipes

BROWN RICE PUDDING WITH COCONUT MILK

Steps:

• Butter the inside of the crock pot or casserole dish.
• Stir together the cooked brown rice, the dried fruit, both sugars and the cardamom in the crock pot.
• In a saucepan whisk together the coconut milk, milk, and egg. Heat through until hot {{without}} boiling. Stir in the almond extract. Pour over rice mixture.
• Cook on LOW for 2-2 1/2 hours or until liquid has absorbed.
• OVEN method: Prepare recipe in Steps #1 and #2. Butter an oven proof 6-quart casserole dish. Place all ingredients in the dish and bake at 350º for 1 hour or until liquid has absorbed.
• If desired, garnish each serving with toasted almonds.
• Serves 6.

BROWN RICE MILK

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.

DATE SMOOTHIE WITH BROWN RICE AND ALMOND MILK

Steps:

• Place all of the ingredients in the jar of a blender and blend at high speed until smooth. Serve right away. If desired dust the top of each serving with additional cinnamon.

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.

BROWN RICE MILK

Steps:

• Place rice, 8 cups water, salt, and kelp in pan. Cover and bring to a boil over high heat, reduce heat to low and simmer 3 hours, or until rice is very soft. (You can also do this in a crockpot overnight.) In blender, puree rice mixture with remaining ingredients. You will have to do it in two batches. Puree each batch at least 2 or 3 minutes to completely liquefy the rice. Add more water if a thinner consistency is desired. Keep refrigerated. Yield: About 6 cups