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BTD Forums  /  Cook Right 4 Your Type  /  Home made rice milk?
Posted by: Mastre, Monday, January 29, 2007, 9:21am
Can you make rice milk the same way you make nut milks? Anyone who's tried? All the rice milks sold where I live seem to have sunflower oil added, so I'm thinking of experimenting.
Posted by: Henriette Bsec, Monday, January 29, 2007, 10:16am; Reply: 1
Yep- I make it myself since my daughter only uses vey little of it.
Rice dream does contain sunflower oil- and sometimes I just ignore it - when I´m busy !

I use freshly cooked and cooled rice( maybe 1 cup)
- put into a blender with enough water to make a liquid- maybe some sweetener or salt ( sometimes I add some ok oil like walnut or almond oil)
I prefer to make it with a combo of almonds and rice it makes it fuller in taste)

Strain - and keep cold- it does not last very long !
Rice can give you a horrible infection so be really careful.

Here is a recipe for almond milk ( I really think that almondmilk beats ricemilk - not only in flavour - but also on nutrisions ( can spell )

All-Natural Almond Milk

1 1/2 cups of raw almonds, soaked in water overnight
4 cups of filtered or spring water
3-5 dates (optional)

Blend 1 ½ cups of raw almonds that have been soaked overnight in 4 cups of water. Blend with dates if you like your milk with a hint of sweetness. Strain once to remove almond granules. The result is a delicious, creamy milk that is free of harmful vegetable oil, concentrated sweeteners, and the problems associated with cow’s milk and soy. It can be stored safely for 3-4 days in the refrigerator.
Posted by: LuHu, Monday, January 29, 2007, 9:35pm; Reply: 2
I bought a SoyaJoy specifically to make rice milk that I thought might taste better than what I was getting from the VitaMix. Unfortunately, it tasted no better. I don't eat/drink soy (it can make that, too). Now I have a SoyaJoy that cost me $135 that I have only used twice and don't plan to ever use again. ::) (I varied the recipe to see if the changes would produce better tasting homemade rice milk before I scratched the entire project).

Yes, almond milk tastes very good to me, too, and I am able to make it with raw, soaked almonds in the Vita-Mix (although I can have allergic reactions to it raw if I drink too much) and I get to have the benefit of a raw milk. The only way to do rice milk is to used cooked rice. I should put it up for sale on eBay. The soy milk is probably very good in it, but . . . I'm a B and I didn't use soy even before I found the BTD.
Posted by: Alia Vo, Tuesday, January 30, 2007, 3:18am; Reply: 3
Perhaps try mixing the rice with another compliant grain, or use swet rice and see if the flavor improves.  

I would imagine that homemade rice milk would need a fair amount of sweetener or it would be similar to the flavor of a more liquid Asian soup called Congee, which is delicious but bland in flavor.  

Alia
Posted by: Alia Vo, Tuesday, January 30, 2007, 3:20am; Reply: 4
Thanks for sharing your recipes, Henriette Bsec.

You may want to add them to the Recipe Index.

Alia
Posted by: Mastre, Tuesday, January 30, 2007, 11:10am; Reply: 5
Thanks for your tips. Going to try the almond milk as well, once I've bought almonds. It sounds veeery tempting.
Posted by: MissileCop, Saturday, February 10, 2007, 7:55pm; Reply: 6
Quoted from Henriette_Bsec

All-Natural Almond Milk

1 1/2 cups of raw almonds, soaked in water overnight
4 cups of filtered or spring water
3-5 dates (optional)

Blend 1 ½ cups of raw almonds that have been soaked overnight in 4 cups of water. Blend with dates if you like your milk with a hint of sweetness. Strain once to remove almond granules. The result is a delicious, creamy milk that is free of harmful vegetable oil, concentrated sweeteners, and the problems associated with cow’s milk and soy. It can be stored safely for 3-4 days in the refrigerator.


Thank you, Henriette!  :K)

Now.......who's got any ideas on how to turn this into chocolate almond milk?  The chocolate almond milk that I use in my post-workout meal has carrageenan in it.  If I can make it myself, and get rid of the carrageenan, I can get down to having only one constant avoid in my daily meal plan.  

It'd be nice to have no avoids, but my egg protein powder has dextrose in it.  Which is far less evil than aspartame, so I guess I can live with one avoid in my life. *chuckle*  

Posted by: Henriette Bsec, Saturday, February 10, 2007, 9:47pm; Reply: 7
I think warm almondmilk taste a bit too almondy..;-).. but if you use a bit of real cocoapowder it should be fine.
Posted by: MissileCop, Saturday, February 10, 2007, 11:17pm; Reply: 8
Quoted from Henriette_Bsec
I think warm almondmilk taste a bit too almondy..;-).. but if you use a bit of real cocoapowder it should be fine.


Oh don't worry, mine has to be COLD when it gets mixed with my oatmeal, and protein powder.  I just don't know how much is "a bit".  I can't find that measurement in any of my cookbooks.   ;D  And my definition of a bit may be WAY more than someone elses.  That's why I was hoping for something definite, so I CAN'T screw it up.  

Remember Henriette, I'm the one with the dunce cap.  Which reminds me, someone needs to take that away from me.  I'm not allowed to play with sharp or pointed objects! LOL
Posted by: Henriette Bsec, Sunday, February 11, 2007, 9:54am; Reply: 9
Quoted from MissileCop

Remember Henriette, I'm the one with the dunce cap.  Which reminds me, someone needs to take that away from me.  I'm not allowed to play with sharp or pointed objects! LOL


;-D
Posted by: Heather73 (Guest), Sunday, February 11, 2007, 6:34pm; Reply: 10
Quoted Text
Strain - and keep cold- it does not last very long !
Rice can give you a horrible infection so be really careful.

I am curious as to what this means?  Is this reference to spoiled rice milk or the rice itself?

I have made almond milk successfully in my Vita Mix, and have wondered about rice milk since I am new to blood typing and am having a hard time trusting in soy safety.
Posted by: Henriette Bsec, Sunday, February 11, 2007, 6:47pm; Reply: 11
Well grain is always concidered to be a safer food than fish/meat... but that isn´t so !
The WORST infection I ever had - and I have had a few -was from spoiled/reheated rice.

The bacteria is called bacillus cereus and I was sicker than ever !
It can come if you do not cool rice down fast enough or heat the boiled rice enough.....

When I make rice milk I always use freshly boiled rice- and cool down the milk very fat- and only use it 3-4 days at a max.... I might be over careful
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