Home Made Brown Rice Milk16
I must admit, I am never been a fan of brown rice milk. Why? Cause I never thought it had any flavour! I have tried every rice milk variety on the market and have not been itching to return to the rice milk trough. That was until I made my home-made rice milk. Oh wow! I discovered that by not embracing the potential of rice milk, I had been missing out!
I will be honest, brown rice milk is not my first port of call when I make a vegan smoothie, as I prefer to use more nutritionally dense vegan milks to indulge in. But for those of you nut allergies, or those of you who love rice milk, or even for the rest of you -- this milk is a winner.
The Chinese have given us so many delicious culinary gifts. Brown rice would have to be at the top of the whole foods list. 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! That is something brown rice milk has over vegan nut milks. 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!
I don’t know about you, but 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 Why Soak Grains to learn more about that.
Soaking is also beneficial when making home-made brown rice milk. Like all of the home-made vegan milks, if you are using this brown rice milk recipe in a vegan smoothie, you need do nothing else than blend and pour. But if you are going to use this milk for cereals, then you will want to jazz it up. Once again, any natural sweeteners and flavourings will work with this home-made rice milk.
**I have listed more information about home-made vegan grain milks in the recipe instructions.
Home Made Brown Rice Milk
- 1/2 cup cooked brown rice that has been soaked before cooking
- 2 cups filtered water
- Blend in your Vitamix until well combined.
- Drink rustic, or strain with a nut milk for a silky smooth consistency.
For a basic flavour for cereals and breakfast drinks try -
- 4 pitted dates, 3-4 Tbsp maple syrup, yacon syrup, raw agave, raw honey, coconut sugar, OR a few drops of Stevia
- 1-2 tsp of natural vanilla extract
- a pinch of Celtic sea salt or Himalayan 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 Vitamix 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 Why Soak Nuts, Seeds and Grains 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 2days. 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 stir or a quick pulse in the blender before using and you will be good to go.
A great tip I got in a raw vegan class: freeze any extra milk into ice cube trays and then collect in freezer bags for quick use in smoothies later.
Piggy Cooking Tips
Freeze leftover milk in ice cube trays for use later
Don't waste that leftover milk. Freeze it in ice cube trays, and them empty into containers or zip-lock freezer bags for use later in smoothies, soups, and other recipes.