- RICE 100 gr
- WATER 1 liter
- VANILLA 1 pod
- The calories refer to 100 grams of the product
The rice milk made at home is a ‘ vegetable alternative to the classic cow’s milk, a food which by now most adults are intolerant. Free of lactose and specific milk proteins which, in particular, make it difficult to digest. Furthermore, this delicious drink is gluten-free and also vegan, so perfect for everyone. Preparing it at home is very simple: you just need to boil the rice for a long time, until it is overcooked and blend it with a blender together with its cooking water. You can enjoy it naturally, or flavor it with vanilla or cinnamon. Here’s how to make homemade rice milk.
How to make homemade rice milk
Bring a pot of water and rice to the heat and add a pinch of salt (1). Once it reaches a boil, lower the heat to low and cook for about another 40 minutes (2). Turn off the heat and let everything cool for another twenty minutes. Blend the mixture with the blender, until the mush is reduced to a liquid cream and the lumps are eliminated as much as possible (3). Filter the milk with a fine-mesh strainer or with a clean cotton cloth. Cut a vanilla bean in half and add it together with the milk seeds. Return to the heat and bring to a boil. Once cooled, pour it into a glass bottle.
While blending the milk, if you notice that it is too thick, you can add water a little at a time. To make the rice milk more liquid, add a teaspoon of barley malt or brown sugar while cooking. For the version of cinnamon rice milk, proceed in the same way: pour the cinnamon powder and bring the milk back to the boil, so that it will flavor. To sweeten the milk, in addition to sugar, you can add a tablespoon of honey or glucose syrup. You can reuse the residue from milk squeezing as a thickener for creams and puddings, soups or to make vegan cheeses.
Alternatively, you can also prepare cold homemade rice milk, if you have little time available. To slightly thicken the mixture you can add a little barley malt. The result is a delicate tasting drink that, like soy, almond, or oat milk, is a tasty and genuine alternative to milk.
Keep the rice milk in a tightly closed glass bottle in the refrigerator for 3 or 4 days. If necessary, you can reheat it in a saucepan.