Rice Milk - Home Make It!
This all started on Saturday morning. Over breakfast with relatives who were visiting, the conversation meandered to benefits of rice milk vs regular milk. They had never tried it before and wanted to know why we switched.
Among many reasons, we noticed improvements in skin conditions, digestion and energy levels. Enough reasons for us to make an (almost) permanent changeover.
So our friend asked - how do they make rice milk? I thought about it and realized I didn’t know. Google always seems to be available to answer any questions so I opened my laptop and it provided, as usual.
I found out a lot.
First - I saw that its so EASY to make at home! And even better I already had all the supplies/ingredients.
Second - I learned WHY we shouldn’t buy Rice Dream products. Long story short, Monsanto, ExxonMobil and Phillip Morris are all stakeholders in this product. If you are not familiar with these companies and some of the unfortunate ways they are impacting our environment - google it!
When given the choice, I prefer not to support them so that gave me even more of a push to test this out.
How To Make Rice Milk
1 cup uncooked organic long grain brown rice
8 cups water
More water for diluting
1 teaspoon sea salt
Glass mason jars for storage
Cheese cloth strainer
Wash the rice – you never know what’s still on it.
Put 8 cups of water in a big pot and bring it to a boil.
Cover the pot and lower the heat to let the water simmer.
Cook for 3 hours.
It will end up looking like a soupy, sloppy mush :) Now add the salt.
Fill the blender – half pure water, half rice mixture. Blend until very smooth.
Strain twice through a fine mesh strainer into a mason jar.
It ends up being quite thick, although I forgot to strain it a second round. If you want to thin it out, just add some water.
Want to sweeten it? Maple syrup! Want to make it creamier? Blend in some cashews!
The fun never ends!