View Full Version : Rice milk
01-09-2005, 10:02 PM
Is rice milk raw? Or can you make it Raw at home?
01-09-2005, 10:50 PM
The kind I have used is not. Its in those asesptic packs. I have never heard of raw rice milk personally.
01-10-2005, 06:50 AM
I have made rice milk before, but it wasn't raw, and it was disgusting.
We make Banana Sunflower Milk.
1 qt. water
1/2 c. sunflower seeds
Whiz in blender. Very good.
01-10-2005, 12:49 PM
Sounds great, I am going to try it tonight!
01-11-2005, 10:49 AM
I would say that rice, even uncooked is not totally raw, b/c there is some heat processing involved in getting it unhulled (or whatever they have to do to it). That said, it is probably a much better "not truly raw" option than most other things.
I have made rice milk several times and, no, it is not as yummy as almond milk. But, it is dang cheaper! You make it like you would make almond, or any nut, milk at home. I use a little bit more rice than I would nuts tho b/c the rice is less rich than nuts. I soak the rice, then blend with water, sweetener, etc... I use a sweet brown rice that I get at whole foods and that is good (much better than the white rice that is used for the stuff in the asceptic packages). Flavoring suggestions: almond extract and cinnamon. it is like horchata (which is a mexican rice drink). If you want it really horchata-esque.....use alot of rice proportionately so that it will be a bit thicker.
01-11-2005, 04:37 PM
I just did a search for horchata and it gave me this recipe. Sounds nice - need to make a few 'raw' modifications but I will give it a try. (BTW, DH is Ecuadorian so I probably know a bit more than your average Aussie about things Latino but I hadn't heard of horchata before - Thanks!)
Serves: 6 - 7
I N G R E D I E N T S
6 tablespoons rice
6 ounces (about 1 1/4 cups) blanched almonds
1 inch cinnamon stick (canella)
3 "2-inch" strips of lime zest (rind only, not the white pithy part) 3/4" long
1 cup white granulated sugar
I N S T R U C T I O N S
The traditional way to make horchata is with a metate y mano. For those of us less adventurous, or simple those with less time, we can use a blender.
Pulverize the rice using a metate y mano or your blender. Grind the mixture as smooth as possible. Combine the rice with the almonds, cinnamon and lime zest. Let this mixture stand overnight (minimally 6 hours).
Place the mixture in the blender jar and blend for at least 3 - 5 minutes until the mixture is smooth and no long has a gritty texture. Add 2 cups of water and blend again for just a few seconds. Place a large sieve over a mixing bowl. Line the sieve with 3 layers of damp cheesecloth. Pour in the rice mixture, a little at a time and keep stirring to help the mixture go through the sieve. Once all the liquid has passed through to the bowl gather the cloth together at the top, give it a twist and squeeze out any additional liquid.
Now add 2 more cups of water and stir in as much sugar as you'd like, to taste. If the mixture is too thick, add some additional water.
Cover and refrigerate. The drink should keep several days, refrigerated.
Serve in a tall glass over ice.
01-19-2005, 01:31 AM
I meant to ask before - is sweet brown rice something they sell at your health food store in packets? OR is it brown rice that you've sweetened yourself?
01-19-2005, 03:22 PM
i get it in bulk at my whole foods....they have quite a few varieties of rice at my whole foods....but not all the exotic raw nut butters that i saw in chicago in december (sigh)
01-20-2005, 12:19 PM
Thanks for posting the recipe Allison, I'm going to try this milk. :)
Powered by vBulletin® Version 4.1.4 Copyright © 2013 vBulletin Solutions, Inc. All rights reserved.