home made rice milk

[sweetskin]

dear p food aficondos!!
i just wondered if anyone here is bothering to make HOMEMADE  rice milk
 and if you can do it without any super duper gadgets??
only have a blender,,
thanks 
 

[LittlePinkPuss]

I have not done it yet, but it is on my to-do-list.

I recently brought a Vitamix blender and there was a recipe book supplied with it - the book includes a simple recipe for healthy homemade rice milk.

It also has a recipe for soy milk, which is also on my to-do-list.

I don’t like processed shop brought milk alternatives very much, so I am looking forward to making my own on a more regular basis.

The Vitamix has changed my life! It is brilliant. I have never had such smooth silky smoothies.

Not sure how rice and soy milk would go in a less powerful blender though.........you can only experiment and see what happens.

Either way, freshly prepared homemade rice milk will be one thousand times better for you than processed shop brought.

[sweetskin]

thanks llp, are you able to share the recipe of the rice milk here??

[LittlePinkPuss]

are you able to share the recipe of the rice milk here??

Remember this recipe comes from the Vitamix recipe book, so if you don’t have a Vitamix or some other equally powerful blender, chances are your final result will be different (i.e.) you may have a lumpy end result, and may need to strain it through a wire sieve, nut milk bag or muslin cheese cloth first before drinking.

RICE MILK

Preparation: 5 minutes
Processing: 2 – 3 minutes
Yield: 2 cups (480ml)

2 cups (480ml) filtered water
½ cup (100g) cooked brown rice
½ - 1 tablespoon brown sugar, or other sweetener, to taste
½ teaspoon vanilla extract if desired – optional

1) Place ingredients into the Vitamix container in the order listed and secure lid
2) Select Variable # 1
3) Turn machine on and quickly increase speed to Variable # 10, then to High.
4) Blend for 2 – 3 minutes or until desired consistency is reached. Store in refrigerator. Shake well before using.

Per 1 Cup (240ml); Serving 67 Cal; 1 g Protein; 0g Total Fat; 15g Carb

I have brought some Biodynamic brown rice and a dried vanilla bean pod, and will attempt this at the weekend. I will use a tablespoon of Certified Organic Dark Agave Nectar instead of the brown sugar.

Do you want the Nut Milk and Soy Milk recipes too?

[sweetskin]

thanks so much for this rice milk recipe llp,
so the rice is pre cooked
 yes soy and nut would also be great resource to have here!!!!!

and just as a by the by, do you know about pre sprouting much??
do you think you could soak the rice for a bit before  cooking ?
would this be healthier.
or the nuts ??

i suspect you may have come across this pre sprouty thing  , and wondered if you could give some practical tips about it if you know
is sprouted easier to digest this way??
thanks again llp 
mould??
i gather you dont bother pre sprouting . ? or do you??

[LittlePinkPuss]

and just as a by the by, do you know about pre sprouting much??
do you think you could soak the rice for a bit before cooking ? i suspect you may have come across this pre sprouty thing  , and wondered if you could give some practical tips about it if you know is sprouted easier to digest this way?? mould?? i gather you dont bother pre sprouting . ? or do you??

I am a bit confused by what you are asking.

I am guessing you are talking about activating nuts and sprouting seeds?

Some nuts can be hard to digest. And some people find nuts hard to digest – mainly people with digestive/bowel issues, and older people who depleted stomach enzymes.

So you can soak raw nuts overnight in pure water and then dehydrate them. It makes them easier to digest. You really need a dehydrator for this. Activated germinated nuts are really yummy.

I don’t soak rice before cooking, but I do rinse it in clear flowing water several times before cooking to remove the excess starch. Apparently you can sprout brown rice, but I have never done it.

Sprouting seeds / pulses is really cheap and easy to do and very nutritious. They will only mould if you don’t drain them properly. But if you have the proper special staked trays, they will self drain - I have a Dome Sprouter, which is multi level.

I was just watching a film with Matt Monarch and Angela Stokes, and they sprout on the road in a nut milk bag hung from their hotel shower rod, so you don’t necessarily need special trays to do it.   

[sweetskin]

thanks llp,
may we have the soy and nut milk recipes

[LittlePinkPuss]

may we have the soy and nut milk recipes

Yes, sorry. I have had a LOT going on lately in regards to family issues and I just slowly recovering from that. I have been falling asleep as early as 6.30pm on weeknights, so I was waiting for my day off to type them up.

This recipe says Almond or Cashew Milk – but you could easily use other nuts (i.e.) Brazilian or Hazelnut

Again, taken from the Vitamix recipes book, so if you don’t have a powerful blender, your end result may be different.

I think this next bit comes straight from the Department of the Bleedin Obvious 101 Files  but I am just repeating what it says in the recipe: “If you desire to strain away sediment, place a fine mesh sieve over a large bowel. Pour almond milk slowly into sieve and allow to filter through, or stir the milk in the sieve with a spatula to encourage it to pass through more rapidly. Do not strain if using cashews”.

NUT MILK

Preparation: 5 minutes
Processing: 2 minutes
Yield: 3 ½ cups (840ml)

3 cups (720ml) filtered water
1 cup (140g) raw almonds or raw cashews
Sugar or sweetener, to taste (optional)

1) Place all ingredients into the Vitamix container in the order listed and secure lid
2) Select Variable # 1
3) Turn machine on and quickly increase speed to Variable # 10, then to High
4) Blend for 2 minutes or until consistency is reached.

Per 1 cup (240ml) Serving: 239 Cal; 9g Protein; 21g Tot Fat; 8g Carb

The recipe does not mention it, but I will also be putting vanilla pod seeds in this one.

With all the alternative milks, they should be stored in an airtight glass jar or glass bottle in the fridge.

If I want to drink almond milk straight away, I will cool it down quickly by adding some ice cubes to the blender.

[LittlePinkPuss]

may we have the soy and nut milk recipes

SOY MILK

Preparation: 5 minutes
Processing: 1½ minutes
Yield: 4 cups (960ml)

1½ cups (300g) soy beans – get certified organic or biodynamic soy beans, to avoid GMO
1 tablespoon sugar
3½ cups (840ml) filtered water *
1 inch (2.5cm) cube ginger root (optional)

* You can use tap water if you want. But most tap water has horrible tasting chemicals like fluoride and chlorine in it. They are bad for your health and taste vile. It is best to get a water filter that removes these tap impurities, as the water tastes better. And most people find filtered pure water is better for P in the long run anyway, both for drinking and bathing.

1) Clean whole soy beans and soak in filtered water for 4 – 8 hours. Then steam for about 15 minutes.
2) Drain soy beans and let cool
3) Place ingredients into the Vitamix container in the order listed and secure lid
4) Select Variable # 1
5) Turn machine on and quickly increase speed to Variable # 10, then to High
6) Blend for 1 ½ minutes until smooth.

Per 1 cup (240ml) Serving: 107 Cal; 8g Protein; 4 Tot Fat; 11g Carb


NOTE: Vitamix is an American brand, so the measurements will be mainly American too. You really don’t need to be pedantic about measuring (unless you want to be strict); I usually just guess how much I need based on texture and taste. I only every use a recipe as a basic guide, and I often change the recipe to suit me along the way.

[LittlePinkPuss]

I have just been given this recipe too:

Nut or Seed Milk

1 cup soaked and rinsed (8 - 12 hours) of raw almonds or hazelnuts or walnuts or pecans or sunflower seeds or sesame seeds, etc...

Unroasted sesame seeds are very high in calcium – so a good alternative to dairy milk

2 - 3 cups pure filtered water
3 - 4 organic or pesticide-free dates (optional)
1 teaspoon of natural vanilla extract (optional)
Blend together until very well blended.

Pour into Nutmilk Sprout bag and squeeze through until no more liquid remains in the bag.
 
Makes 3 - 4 cups of milk.

Control the richness of the milk with more or less water.

This will keep in the refrigerator in a glass sealed jar for 2 - 3 days.