Many commercial non-dairy milk substitutes have a starchy, bitter
aftertaste or are loaded with sugar. It wasn’t long before I tired of
paying for and lugging home cases of rice milk and set out on a quest to
make my own.
This is the fastest, easiest way to prepare rice milk. One day I was in a rush and needed milk quickly. Normally I had prepared the milk by cooking the rice, staining it and processing it, but then I thought why do I have to cook the rice for 20 minutes, then process it into milk.
Since rice flour is simply milled rice, why couldn’t I cook that for only a few short minutes and blend it. Happy to say it led me to perfect rice milk with almost no waste!
This recipes makes 8 cups or 1/2 gallon of milk.
On stovetop in a 5-quart pot on medium heat add:
2 cups water
3 tablespoons white rice flour
1 tablespoon sweet rice flour
Bring pot to a light boil stirring often till mixture thickens into a slurry, about 3 – 4 minutes.
Remove from heat and add to pot:
4 cups water
3 cups chopped ice
½ teaspoon sea salt
sweetener to taste (optional)
1 teaspoon vanilla extract (optional)
Process in pot on high speed with immersion blender for 30 seconds or until well combined and milk is frothy.
Pour milk into a glass container and refrigerate. Shake well before serving. Best when used within 3 – 4 days of preparing.
My daughter is the true taste tester for milk substitutes. There are few she’ll actually drink. This one though has a pleasant taste that even my daughter will drink and she prefers it unsweetened. And even though she can prepare the milk herself she is always happy to see a full pitcher ready and waiting for her in the fridge when she’s thirsty.