Please note that this post contains affiliate links of products that I love and use. This rewards me with a small commission if you choose to buy through the links and none of this will cost you anything – but it does help me pay the bills and deliver you quality content. – Love, Gloria.
If you do not like the taste of raw rice milk or consider it bland you might want to try this little trick. Roast your rice in metal pan or skillet. By doing so you release the flavours of the rice and the milk tastes a lot richer.
Ingredients : metric ( imperial )
Yields 1L (4 cups)
- 200g (1 cup) rice, raw
- 500ml (2 cups) water, to soak the rice in
- 1L (4 cups) water, for blending
Carefully roast the rice in a dry metal skillet. Do not add any oil. You want your rice to get slightly fragrant, not fried. If in doubt rather roast it too little than too much. Burnt rice is vile. Let the rice cool down before you proceed to the next step.
Pour the rice into a container, top it up with water and seal the container. I use masonjars or empty passata bottles for this. Leave the rice over night in the fridge.
The next morning, strain the soaked rice and discard the water it was soaked in. Pour the soaked rice into your blender and add 4cups or 1L of water. Blend at high speed for about 2 minutes. Depending on your blender the milk might start to warm up slight but don’t worry. It will not spoil the milk. You can counter this by adding a few ice cubes.
Strain the rice and water mixture through a fine mesh strainer. Pour the strained milk into a glass jar with lid and store it in the fridge.
Since this is home made and free of stabilizers and emulsifiers you might want to shake the milk a bit before using. The milk will keep fresh for about 1-3 days, depending on temperature setting of your fridge.