Cookbook:Rice Milk
| Rice Milk | |
|---|---|
| Category | Beverage recipes |
| Yield | 1 quart |
| Servings | Approximately 4 |
| Time | Preparation: 25 minutes Chilling: 4–10 hours |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Vegan cuisine | Beverages
Rice milk is one of the cheapest dairy alternatives to make at home. This simple but highly customizable recipe is great for anyone looking to avoid animal products, additives, and hormones.
Ingredients
[edit | edit source]Procedure
[edit | edit source]- Combine ingredients in a blender. Add sweetener and variations (below) to taste.
- Blend until smooth, roughly 1–2 minutes
- Refrigerate at least 4 hours or overnight if possible, and use within 5 days.
Notes, tips, and variations
[edit | edit source]- Rice milk is easy to customize. White, brown, or even wild rice can be used. For new flavors, try adding cocoa powder, vanilla, or banana.
- For a vegan horchata, add 1 tablespoon vanilla and 2 tablespoons cinnamon to the rice milk.
- This recipe's quantities can be adjusted, keeping a 1:4 ratio of rice to water.
- If the milk seems too grainy, the rice can be soaked in water overnight before cooking, or strained through cheesecloth after blending.