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Thursday
Feb092012

Homemade Rice Milk

I’m a big fan of life’s little pleasures.  I try and take note of all the small, positive things that happen and keep them in mind, the day -to- day treats that are worth remembering and without which life would be a much more unfriendly place.  One of my ‘small things’ is a cup of tea.  It might sound a little lame, and I can think of sexier simple pleasures, but seriously, I couldn’t function without tea in my life.  I like a big cup of tea in the morning, topped with rice milk and drunk while sat in bed; it’s a ten minute lull before the day really begins where I can think ahead and pull myself together.  I’d go as far as to say that tea is therapy – warming, comforting, the mechanics of making the tea are a meditative process in themselves, especially if you make it with proper leaves, in a proper pot, like a proper person should do.  Yes, tea with rice milk is, for me, a simple, celebratory pleasure.  Black tea, on the other hand, makes me want to cry, which is why it’s very, very important that you always have some rice milk to hand.  That’s where this brilliant and revolutionary recipe comes in.

I got the concept from this excellent little video.  I know there are various suggested ‘best’ methods of making your own rice milk but I thought this actually seemed the most logical and is by far the easiest and quickest process.  I have varied the proportions and equipment a little but only in order to make the most of such a fortuitous find.  Apart from being wonderfully easy to make, it is also infinitely cheaper than buying a carton of rice milk.  Most importantly, it gives you a choice and that’s something that can make all the difference when living with food intolerances and allergies.  It will keep for a few days in the fridge and will need a good stir, shake or quick blitz in the blender before pouring, just to mix it up a bit again.

You will need a good blender or food processor, fine mesh sieve and large square of muslin for this recipe, but other than that, it’s a breeze.  You can find muslin squares in Lakeland Plastics and most kitchen shops.

HOMEMADE RICE MILK

175g white basmati rice

1 litre water

2 - 3 tbsp agave syrup

A very small pinch of sea salt

Place the rice and water in a bowl or jug, cover and leave to stand for 8 – 24 hours.  You don’t need to refrigerate it but you can if you wish.  Pour the rice and water into your food processor or blender.  Add the salt and agave syrup and then blitz continuously for 3 whole minutes – you will have a lovely, frothy white milk but it will have lots of small granules of rice in it, this is how it’s meant to be.

Place a fine mesh sieve over a large bowl and line the sieve with the muslin cloth.  Pour in the rice milk, granules and all, and let it soak through the cloth and sieve into the bowl – the muslin is necessary as it is this that will strain out any very fine granules of rice so that you end up with a nice, smooth rice milk without any chalkiness.  Squeeze the remaining liquid through the muslin and sieve and then serve. 

Store the rice milk in a kilner jar or lidded jug in the fridge, giving it a good shake or stir before pouring.  If stored like this it will keep for up to 4 days.

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Reader Comments (9)

I've been wanting to try making my own rice milk for a while but got seduced by almond milk! Now I've got this recipe on trial I'm going to give it a go - it looks so pure and delicious.

February 9, 2012 | Unregistered Commenterthelittleloaf

Hi TLL, I agree it does taste a little more pure than the ready bought stuff, probably due to the lack of oil in it to emulsify. Let me know how it goes :)

February 12, 2012 | Unregistered CommenterThe Intolerant Gourmet

I made this today and it was really great! Thinner than the usual stuff but a really lovely flavour, I've used it in tea and I'm going to have it on cereal tomorrow. x

February 12, 2012 | Unregistered CommenterHelen

Hi Helen, So glad you like it, it is slightly thinner than the carton varieties and it does need a good shake before pouring but I agree, it has a lovely flavour. x

February 12, 2012 | Unregistered CommenterThe Intolerant Gourmet

I have made rice milk before but this is by far the best way to make it I've seen! I will have to try this soon as I buy it every week at nearly 3 Euro a pack!

February 12, 2012 | Unregistered CommenterBev

know it's a stupid question but is it uncooked rice and do you wash it first?? looks lovely!! thanks for sharing

February 12, 2012 | Unregistered Commenteranne c

Hi Anne
Not stupid at all. I used uncooked white basmati rice and don't bother to rinse it though I'm sure you could. Some people like to use cooked rice for their milk but I'm not keen as I think it can make it taste a little 'fermented'. Do experiment though. Hope this helps!
Pippa

February 13, 2012 | Unregistered CommenterThe Intolerant Gourmet

I just tried my first batch and it's good!

Like my other vegan milks, I'll be experimenting with 2-3 dried dates in the blender, as a sweetener, but not really needed for milk used in baking/cooking.

When I make almond milk, I use the pulp for baking, add it to porridge, and it could also be used for raw pie-crusts and raw cookies. When I used to make soy milk I used the pulp (okara) to make some freakishly convincing "chicken" patties. Any suggestions on what to do with the rice pulp?

Thanks!

March 28, 2012 | Unregistered Commenteratom

Hi Atom, thanks for your comment and so pleased you liked it. How brilliant to recycle the leftover bits from your milk-making. I think with this milk, because the rice is still uncooked, you could easily take the ground rice (leftovers) place in a dish with chopped dates or agave syrup, pour over dairy-free milk of your choice, sprinkle with cinnamon and then bake in the oven for a Semolina/Rice Pudding effect. It would be lovely with fresh berries or a compote - mmm, in fact I may go and try that now!
Hope that helps.
Pippa

March 30, 2012 | Unregistered CommenterThe Intolerant Gourmet

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