Best Just Right Riceoat Milk Recipes
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
EASY BREEZY RICE MILK
Make and share this Easy Breezy Rice Milk recipe from Food.com.
Provided by mielhollinger
Categories Beverages
Time 10m
Yield 2 cups
Number Of Ingredients 4
Steps:
- In a blender or food processor, blend all the ingredients until smooth.
- This will be quite thick and gets thicker as it sets.
- Thin the mixture with more water if necessary.
- Strain any lumps and chill.
- In addition to drinking it as is, it may be used in gravies, sauces, and soups in place of milk.
Nutrition Facts : Calories 241.8, Fat 0.4, SaturatedFat 0.1, Sodium 7.1, Carbohydrate 53.2, Fiber 0.6, Protein 4.4
TASTY RICE MILK
I tried several recipes from Recipezaar for rice milk and didn't care for any of them much. I found this one on Mark's Daily Apple in the comments following a listing of condiments recipes. The recipe there calls for 2 Tbsp. of olive oil, but I like it with just a little safflower oil ( the olive oil has such a strong taste). Their recipe also calls for 1/2 tsp. soy lecithin, which I didn't have, so I just did without it.
Provided by BlessedOne
Categories Beverages
Time 35m
Yield 7 cups
Number Of Ingredients 8
Steps:
- bring cooked rice, 2 cups water, and salt to boil, then reduce to simmer for 25 minutes.
- add honey while the rice/water is still hot.
- blend above mixture on high until it's smooth.
- add vanilla, oil and 2 cups of water/ice and blend again.
- pour this mixture through a fine sieve or cheese cloth to remove rice particles.
- place mixture into a container with 2 more cups of water/ice.
- shake well for each use.
Nutrition Facts : Calories 71.4, Fat 0.6, SaturatedFat 0.1, Sodium 170.9, Carbohydrate 16.5, Fiber 0.5, Sugar 9.9, Protein 0.7
D I Y RICE MILK
Make yer own rice milk! This is a homemade solution to Rice Dream and similar products. Easy, nutritious and absolutely no preservatives or other "unknowns".
Provided by Roosie
Categories Beverages
Time 2h20m
Yield 20 oz, 2-4 serving(s)
Number Of Ingredients 3
Steps:
- Cook rice, vanilla bean or extract and water until very soft.
- Let cool, remove vanilla bean (if using) and put mixture into blender or food processor.
- Blend until very smooth.
- Let stand for at least 45 minutes, then strain through cheese cloth.
- Voila! Rice milk!
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