I have been browsing  the boards for ideas on how to make  rice milk properly.  I must have missed it if it is hidden in one of the many threads.

My  rice  'milk'    is nothing even close to the bought stuff...  Please, anyone , could you share how to go about it?

Hanneke

I just made a batch in the blender I put in 2 cups of brown rice Mine was cooked (I don't think it has to be)
Added four cups of hot water clicked on Puree and timed it for five minutes.  Than let it set in blender for 30 minutes and poured liquid off down to whats left in the bottom.  Looks like gray water.

O you can drain it into a towel set in a strainer, takes forever and than you squeeze juice from towel into your container your draining into.

May also add a compliant sweetener and a flavor you like. Like vanilla, almond  A little drop at a time, it really picks up on the strongness of the flavor. This amt made 24 oz of liquid (rice milk)

Is what's left called whey? or just rice paste, and what can be done with it?  Is it good to use it or just toss it?

Quoted from geminisue

I just made a batch in the blender I put in 2 cups of brown rice

Is what's left called whey? or just rice paste, and what can be done with it?  Is it good to use it or just toss it?

Thanks Geminisue,  I will give your method  a try.

I doubt if the sludge  at the bottom is called whey as this is a part of cow's dairy.

The sludge I think I might  mix in with  the dog food, always handy to have her around  .  Will try that anyway,  coz I hate to throw anything out.

Hanneke

or use it in a muffin recipe or other........as base for gravy, also, if not previously sweetened....
in smoothies......soups......cake recipe, etc.

To be honest I find ricemilk and almond milk combined better than just rice- but then again this is a B speaking.

I use a handfull almonds to 2 cups cooked rice- yes it has to be cooked !- and make sure you are carefull with the rice- need to be eather fresh cooked or cooled down fast...

I have only made rice milk a few times.  Henriette's idea of adding almonds sounds great.  When I cooked the rice (brown rice), I used double the volume of water (ex 1 cup dry washed rice to 4 cups water - maybe even more).  Then cook the rice slowly for a long time - maybe even 2-3 hours.  Once that is accomplished you can blend it and strain it.  Then you can sweeten and flavor it.  I don't know at what point you would add the almonds, though - maybe soak them overnight and liquify them and add.

Quoted from TypeOSecretor

 I don't know at what point you would add the almonds, though - maybe soak them overnight and liquify them and add.

excactly  
I soak them and put them in the foodprocessor before I add the rice- almonds need longer liquidizing.