Rice Milk Recipe
Whether served as a beverage or poured on your favorite cereal, you'll love this preservative-free substitute for cow's milk.
If the Rice Milk was not to your taste, then feel free to try our Soy Milk recipe.
Overview
Total time: 3 H 01 M 40 S
Servings: 9
Calories: 90
Ingredients
- 2 tbsp. honey maple syrup, or agave nectar, optional
- 1 tsp. vanilla extract optional
- 1/2 tsp. kosher or sea salt optional
- 8 cups water
- 1 cup brown or white rice
Nutritional Information
- Serving Size: ⅔ cup
- Fat: 0g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 130mg
- Carbohydrates: 20g
- Fiber: 0g
- Sugar: 4g
- Protein: 1g
Instructions
- Add all ingredients to large saucepan and bring to boil. Simmer for 3 hours and then let cool.
- Add cooked rice mixture to WildSide+ jar. Secure lid and select "Whole Juice."
- Strain mixture through cheesecloth and sieve.
- Chill before serving.
Note: More water may be needed as rice cooks to prevent rice from burning. Additional water may also be added to WildSide+ jar to aid in blending. The amount of water used and the amount of rice strained will affect the nutritional information per serving.
I hate running a burner for 3 hours, so is it an option to cook it on high in a slow cooker? Or maybe pressure cooking?
I’m sure you can find a pressure cooker recipe for this if you search online. My thoughts were in the same direction. Since it usually takes about 1/3 the time, it might just take one hour.
Can you just use regular cooked rice from a rice cooker?
I’ve always just used cooked brown rice and water. I put it on number 9 to blend. I never even thought to use the juice button. I also make it in smaller batches so it’s always fresh.
Works for me.
Will cooking the rice in a rice cooker suffice?
Leave a comment