Alternatives to dairy milk are available at your local grocery store, but along with your rice and water, you’re getting a boatload of emulsifiers, sweeteners, and artificial flavorings. By preparing your rice milk yourself, you know exactly what’s going in your body, and you can customize it to your taste. For pumpkin spice season, I add ginger, cloves, and cinnamon For Christmas, a hint of mint and touch of cocoa powder.
Rice milk has niacin, vitamin B-6, iron, copper, and magnesium. It’s high in carbohydrates and low in fat or protein, so you might want to be careful using a lot of it if you’re watching your blood sugar. However, if dairy, nut, and soy milks are all problematic for you, it’s a lower calorie milk alternative without the richness of coconut. (Come to think of it, I might want to try combining rice milk and coconut milk some time.)
- ½ cup brown rice
- 2 cups water
- Pinch salt
- ¼ teaspoon preferred extract or spice
- Toast rice grains over medium heat until they begin smelling toasty and just start to darken. Stir frequently and use no oil.
- In a jar, soak overnight, no less than 10 hours.
- Blend rice, soaking water, salt, and flavoring until quite liquid. If you prefer the end result to taste less like rice, you can switch the soaking water for clear water, but you will be throwing away nutrients from the rice.
- Cover a fine mesh strainer with a cheese cloth. Strain the milk into a clean jar, or, using a funnel, into a clean bottle. Chill and shake well before drinking or cooking with your rice milk.