How to Make RAW Brown Rice Milk
I love to experiment in the kitchen, and this week’s experiment turned out wonderfully!
Are you on the hunt for a dairy alternative? One that doesn’t contain fat or added sugar? Well…here it is!
It is so simple to make RAW brown rice milk, right in the comfort of your own kitchen.
When I’m shopping, I always read all the labels because it’s amazing how insidious gluten, corn and sugar are — have you noticed that? I have a long list of food allergies, so I like to be careful.
For the last couple of months, I’ve been toying with the idea of switching from homemade almond milk and store bought cow’s milk to rice milk. But I wasn’t too keen on the added oils or preservatives included in commercially made rice milks. I like to keep things as natural as possible.
So…I started to do some research and experimentation. And, I discovered just how easy it is to make RAW brown rice milk at home, when ever I want it.
- 1 cup of raw basmati brown rice (I’m sure other brown rice types will work, too)
- 2 cups of fresh, filtered water for the rice to soak in
- 4 additional cups of fresh, filtered water once you’re ready to blend the soaked rice
- 1/2 tsp of vanilla extract
- Optional: 1 tbsp of raw organic honey
- Soak 1 cup of raw brown rice in 2 cups of fresh, filtered water, overnight
- The next morning, strain the soaked rice, and discard the water
- Place the soaked rice into a blender jug, and add 4 cups of fresh, filtered water
- add 1/2 tsp of vanilla extract
- Optional: add 1 tbsp of raw organic honey
- Turn the blender on for 2 minutes
- Strain the blended rice and water using either a fine, metal, mesh strainer or nut milk bag
- Encourage the rice milk to flow through the strainer by stirring the liquid around with a spoon (save or discard the left over rice fiber in the strainer)
- If you’re using a nut-milk bag, encourage the rice milk to flow out by squeezing the bag (don’t forget to twist the top of the bag first!)
- Pour the strained rice milk into a glass container with a lid
- Store it in the fridge
- Shake the milk before use
I love to use this milk in my Red Quinoa Porridge. And, I love to make sugar-free, fat-free chocolate pudding, too! Keep an eye out for that recipe — it’s coming soon!