Homemade Toasted Rice Rice Milk


I’ve tried every way to make rice milk and I didn’t like any of them but I was determined to get it to work until I had an idea. I like the consistency of raw rice rice milk but I didn’t like how it tasted. It was to raw. I was going crazy trying to think of how to get it with a cooked flavour and then it hit me. Toasted.

I make my own rice flour for a variety of reasons, one of which being, to make short bread. After or before I make my rice flour, I toast it to preserve it and to stop it from going moldy to make sure it has no more moisture left after soaking it. So I did this to my rice milk batch.

I used one cup of brown rice and soaked it for several hours. After draining it thoroughly I toasted it lightly in my frying pan. Enough to make it dry but also until it smelled delicious. After I was done I put it in a heat safe bowl to cool. Then I added 3 cups of way and blended it. Because it’s raw it takes a long time. To speed it up, I blended it, then used my sieve to filter it and gathered the pulp in my strainer, placed that back in the blender with rice milk at half the amount and blended. I repeated this until my rice pulp was as fine as rice flour. This was my end result also I am sorry for the mess in my photo:

Rice milk, home made

Rice milk, home made

 

When I placed my hands in the milk (something I do to check the consistency) I noticed it was exactly like cows milk. Very white, watery like cows milk and it tasted a lot better. However to use it, it functions like any other type of rice milk except my batch is much stronger than store bought. I was very surprised by the resulted and delighted. After all the recipes I tried and read, this method works better. I tried it all and I am glad I had thought to toast my soaked grains.

I hope this post might help others out there making their own home made rice milk.

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Almond Milk Chai Late Recipe


Almonds

Almonds (Photo credit: Shelby PDX)

So I’ve been experimenting with almond milk. Looking for an alternative to milk and soy milk. I love soy but not so much so for coffee. Then I discovered this love blend in the kitchen. I have a bullet blender style blender but a cheaper but still good version of it with full sized milkshake cups to blend in.

Ingredients:

Almonds

Water

Manuka Honey

Cinnamon

Vanilla Extract

How To Make:

Since I have a bullet style blender I fill my milkshake cup with about a quarter of almonds. Then I place half a teaspoon of cinnamon powder not cinnamon sugar. Next I add 1 teaspoon of Manuka honey. Then I fill the rest of the cup with water and add about half a teaspoon or a quarter teaspoon depending on how much I want to taste the vanilla.

Next, I make sure the blending lid with blades is very secure before I place onto the blender and I blend until I can’t see much of the almond skin and it becomes a lovely pale browny colour. Depending on the type of blender it will take anywhere from 30seconds to 2minutes. Fairly quick though.

Next I strain it as thoroughly as possible using a fine mesh strainer. If I don’t have a nut milking bag then I might use an old clean and sterilized stocking. I tend to keep the left over almond meal to dehydrate and place in cereal. Then it’s ready to put in coffee or tea.

This mix tastes a lot like a chai tea or chai late and it’s fantastic! I like it better than most store bought chai teas now. Wonderful taste, fairly quick to make. I have noticed with other almond milk recipes that it recommends soaking over night. I tried both and got the same kind of results for my almond milk but really it’s up to you on how you make it.

Hope you like what I had to share ❤