Ingredients for approx. 900 ml:
50g brown rice
800ml clean water
pinch of Himalayan salt
sweetener to taste
any other optional flavoring: homemade vanilla extract, cocoa/carob powder, etc.
- Rinse the rice and soak it overnight in a cool place (refrigerator). You do this to loosen up the rice hulk, and to give the rice grains some time to break down any digestion-inhibiting substances.
- The next day, rinse off the rice and cook it slowly with a pinch of salt until really soft.
- Put rice in a blender, fill it up with water until to 1000 ml volume, and blend thoroughly. Compared to almond milk, this is going to be a piece of cake for your blender.
- If you’d like to use your rice milk for thikening e.g. a sauce, there is no need to filter it. If you need rice milk for drinks, you should simply filter it with a kitchen sieve, there is no need for a cheesecloth now. There you go: fresh rice milk, white as snow. 🙂
Our home made brown rice milk contains ~4,2g CH/100 ml carbs (without optional sweeteners).