Rice Milk

Rice Milk

Non-dairy, homemade rice milk free of gums, fillers, and sweeteners. Quick to prepare. Naturally nut-free and low-FODMAP.

By DeliberateFare.com

Rice can be boring and drab. But Rice Milk? It has a beautiful glow about it. It's a dairy-like milk that tastes great and has little (see suggestion below) of the stomach issues as real dairy milk.

Use in any recipe in place of dairy milk. Has a mild flavor based on the type of rice used (brown rice is nuttier than white rice, and jasmine rice has a nice floral flavor). To replace dairy whole milk in a baked or cooked recipe, add one egg yolk per cup of rice milk or simply use it unstrained.

INGREDIENTS

  • 1 cup preferred dry rice (I use Rice Select Jasmati jasmine rice – it is born and raised in Texas)
  • 2 cups filtered water for cooking, plus 3½ cups for pulsing

METHOD

  1. In saucepan, add dry rice and 2 cups water. Bring to boil; cover and reduce heat to lowest setting; cook for 15 minutes.
  2. Remove pan from heat. Allow to cool for 5 – 10 minutes.
  3. In a blender, add warm rice and 3.5 cups water. Blend on “liquefy” setting for 1 – 2 minutes, depending on ferociousness of blender. Mixture should become milky white, and rice grains will become ground.
  4. Over a large bowl, place a thin mesh sieve or strainer. You may use a cheesecloth or a nut cloth (that sounds so naughty that I choose not to use one) in place of the strainer. Pour milky liquid through the sieve in order to separate out the large rice particles from the milk. Scrape inside of sieve with spatula in order to release all of the milk. *Note: if using to replace whole milk, as in Teff Savory Biscotti, then skip this step; do not strain.*
  5. Into a large glass spouted measuring cup (such as Pyrex), pour the milk. Transfer milk into glass pitchers or lidded plastic quart containers, cover, and refrigerate.
  6. Discard or repurpose remaining rice meal (I like to place it into a bowl, warm it, and eat it like hot cereal).

SUGGESTIONS

  • Store in refrigerator for up to 3 days. Store in freezer in storage containers for up to 3 months; defrost before use.
  • This recipe is unsweetened, unflavored, with the exception of the natural flavor of the rice. Add a splash of vanilla extract, whole vanilla bean, or cinnamon sprinkling to the finished product for a nice flavor.
  • Previous reports from Monash University cautioned against the use of Rice Milk for low-FODMAP diets; however, as of May 15, 2016, re-trials by Monash University show that Rice Milk is safe up to 200mL per serving (about ¾ cup).
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