Brilliant Brown Rice Milk

  • Vegetarian
  • Vegan
  • Dairy Free
    Dairy Free
  • Gluten Free
    Gluten Free
  • Egg Free
    Egg Free
  • Nut Free
    Nut Free
  • Soy Free
    Soy Free
  • Blender

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.

Brilliant Brown Rice Milk

Brilliant Brown Rice Milk

  • 1/2 cup cooked brown rice that has been soaked before cooking
  • 2 cups filtered water

Blend in your high-speed blender until well combined.

Drink rustic, or strain with a cheese cloth or very fine strainer for a silky smooth consistency.

For a basic flavor for cereals and breakfast drinks try -

  • 4 pitted dates, 3-4 tablespoons pure maple syrup, or other sweetener
  • 1-2 teaspoons of natural vanilla extract
  • a pinch of Celtic sea salt

**You could add some cacao powder for chocolate milk. Fresh fruit, coconut and cinnamon work well too.

The great thing about home made vegan milks? They are dairy free, soy free, hormone free, additive free, preservative free, more nutritious, and unprocessed.

A high-speed blender is really recommended to yield the best results. Regular blenders generally don’t have the grunt to really pulverize the grains.

I recommend always soaking raw grains before cooking to remove the enzyme inhibitors and make them more digestible. Refer to my soaking page to get more information about the health benefits of soaking. But as a general rule – soaking grains for the maximum recommended time will yield the best milk. My experience has been that the longer they are soaked, the more plump and water logged the grain becomes, and the quicker they will blend and liquefy.

One thing that is important to mention, is that sometimes you have to run the blender for a while in order to achieve the most homogenized results; which warms up your blender, and thus the milk. Don’t be alarmed – the milk will not spoil. Just chill in the fridge, or add some ice cubes into the blender if you are using the milk straight away.

Grain milks will safely keep in a cold fridge in a glass jar or jug for about 2 days, perhaps 3 days if kept very cold. The milk might separate a little and get a bit of a skim on the top. Just give it a shake or a quick pulse in the blender before using and you will be good to go.

Freeze any extra milk into ice cube trays and then collect in freezer bags for quick use in smoothies later.


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