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Brown rice milk, home made

March 26, 2014 By Nora 2 Comments

Some of my friends wondered (and asked) why I didn’t make my own rice milk, just like almond– and coconut milk. Yes, it’s that simple to prepare different kinds of plant based drinks. Well, previously I knew only the storebought versions, and whenever I read the nutrition data on the label, it always showed a relatively high carbohydrate content. I thought this was a consequence of the high carb content of rice itself, so I made a mental note stating that rice milk is a high carb drink. Still, I tried homemade rice milk and it turned out I was wrong: instead of ~10g CH/100 ml for storebought rice milk, there is ~4,2g CH/100 ml in this homemade, tasty and by the way – really cheap plant based milk drink.

Brown rice milk, home made


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.

sieve/filter

blender (1000 ml volume)

  1. 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.
  2. The next day, rinse off the rice and cook it slowly with a pinch of salt until really soft.
  3. 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.
  4. 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. 🙂
Brown rice milk, home made


Why use brown rice for this recipe? 

Usually I pick brown rice because its high fiber content and low glycemic index: obviously, as the milk is going to be filtered, this is not the case now. Brown rice is rich not only in fibers, but vitamin B as well, and all those vitamins are stored in the rice husk. These nutrients are water soluble, so I think it’s a good idea to use brown rice to make brown rice milk. And also, I don’t have white rice in my pantry. 🙂

Brown rice milk, home made

Rice milk complements homemade almond– and coconut milk beautifully in our collection of home-made plant-based milk drinks: easy-to-make and affordable, just like coconut milk, but with a neutral taste, so it also great for making sauces, e.g. bechamel for lasagne, or even ice creams, etc. You can’t steam rice milk for lattes, but it’s great for a thick hot chocolate or spicy hot drinks.
Our home made brown rice milk contains ~4,2g CH/100 ml carbs (without optional sweeteners).

Brown rice milk, home made

This was my third post on plant-based home made milks. If you liked it, you might also enjoy:

  • Home-made coconut milk
  • Homemade almond milk, the way You like it (made of raw or roasted almonds)

Related posts:

Homemade almond milk, the way You like it Home-made coconut milk Chia pudding with poppy seeds and pomegranate – no need to cook this one Homemade hazelnut spread (nutella) without sugar, dairy and all those bad fats

Filed Under: dairy-free, gluten-free, sugar-free, yeast-free Tagged With: drinks, low glycemic, make ahead, plant milk

Previous Post: « Home-made coconut milk
Next Post: Caffé latte »

Reader Interactions

Comments

  1. Anonymous says

    May 28, 2015 at 8:26 pm

    How did you store it and how long did it last?

    Reply
  2. Nora says

    May 28, 2015 at 8:27 pm

    Hi,
    I stored this up to 3 days in the fridge.

    Reply

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I'm Nora: creative foodie, ex-PCOS patient, mom of a little baby girl, scientist, coffee lover, avid traveller to name a few things that come to mind. More about me...

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