For the sake of total disclosure I must admit that I have never been a fan of rice milk. I never liked it because it was either too sweet or tasted like cardboard. I have sampled every single rice milk that the market has to offer and liked none of them.
So why would I make my own? I love rice in any other variation. I love sushi, risotto, fried rice, rice pops – you name it. I couldn’t believe that milk was the only form of rice I did not like so I went on to make my own.
To my surprise I got exactly what I loved in rice by making my own milk. The subtle flavour of rice and countless ways to add extra flavour while making it.
Types of rice milk
There are three types of home made rice milk I enjoy the most. One is the simple, raw overnight rice milk. The other one is made from slightly roasted rice and last but not least a milk made from cooked rice.
Raw Rice Milk
To make simple, raw rice milk all you need to do is blend soaked rice with water. For more detailed instructions you can go here.
Roasted Rice Milk
For this version you slightly toast the rice in a dry metal skillet and let them cool down before you blend them with water. Click here to find out more.
Creamy Rice Milk
Now why do I call this creamy rice milk? Because it is. As easy and as delicious the raw versions are they do tend to be gritty. It does not matter much in smoothies but if you want to use your milk in cereals or hot drinks then you might want a smooth milk. So what is the difference? It is very simple. The rice is cooked. You can either cook rice especially for making this milk or you can use left over rice. For more details go here.