Making rice milk at home is very easy and economical. I didn’t even imagine it myself, but it really is. It is a beverage not only low in fat but also lactose-free, cholesterol-free, and gluten-free. Therefore, it is great for intolerances and suitable for those following a vegan diet. You can use it as a base for smoothies or a vegan béchamel or you can drink it pure, sweetening and flavoring it as you like. I’ll show you how I do it because, of course, there are many variations.
If you are interested in plant-based milks, I recommend trying also:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Rice Milk
With these quantities, you get about 3 cups of rice milk.
- 1.75 oz rice
- 5 cups water
Tools
- 1 Strainer fine mesh
- 1 Saucepan with lid
- Hand blender
- 1 Glass bottle
- Funnel
Preparation of Rice Milk
Rinse the rice well under running water to remove some of the starch.
Pour the water into a saucepan and bring it to a boil. Then add the rice.
Reduce the heat to the lowest setting and cook for about half an hour with the saucepan partially covered: at the end, the rice should be overcooked. Turn off the heat and let cool slightly, then blend everything thoroughly with an immersion blender.
At this point, strain the rice milk through a fine mesh strainer.
Finally, pour it into a glass bottle with the help of a funnel and, once cold, put it in the refrigerator. It keeps for a few days.
If the rice milk is too thick (and it always is, at least for my taste), it can be diluted with some water before using.
It can be sweetened to taste, flavored with cinnamon or vanilla, and you can even add cocoa. Enjoy! Paola
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