I must admit, I am never been a fan of brown rice milk. Why? Cause I never thought it had any flavor! I have tried every rice milk variety on the market and have not been itching to return to the world of rice milk. That was until I made my home-made rice milk. Oh wow! I discovered that by not embracing its potential, I had been missing out!
I will be honest, brown rice milk is not my first port of call, as I prefer to use more nutritionally dense plant based milks. But for those of you nut allergies, or those of you who love rice milk, this is a winner.
The Chinese have given us so many delicious culinary gifts. Brown rice may be the greatest. The Chinese have been cultivating rice for about 9,000 years. Yeah, and we have just recently caught the bug in the last century! Gosh, it is like that with so many healthy wonders from the East -- yoga, colonics. Oh, I could go on and on. There are about 8,000 different types of rice. That puts me to shame. I can only name about 8!
You know what I love the most about brown rice? It is cheap! Those of you who have milked raw nuts on a regular basis know that it can prove to be a strain on the piggy bank. No wonder rice is one of the most vital food staples in the world, and accounts for about half of the caloric intake of almost half the world’s population!
Texture is critical to my enjoyment of anything I eat. For those of you who are used to consuming fluffy white rice and are cringing – Fear not! If you soak your rice, it takes a lot of the grittiness away, and more closely resembles the texture of white rice, with all the added nutritional benefits. Refer to my page about soaking to learn more.
If you're using this milk recipe in a smoothie, you can keep the milk rustic and just blend and pour. But if you're using this milk for cereals, you may want to jazz it up with some sweeteners.
**I have listed more information about making grain milks in the recipe instructions.