So far, our gravitation to a whole grain plant-based diet has been going well. We're still trying to figure out new recipes to try, so we have a little more variety and aren't just eating a million and a half beans, but we're getting there.
In trying to cut out dairy (among the other animal-based proteins) we decided to try making our own rice milk. And I have to say, I was pleasantly surprised at how much I liked it!
Some people prefer to cook the rice first, but I find the milk ends up a little on the slimy side that way.
I followed some suggestions to roast brown rice on the stove and soak it overnight, instead of cooking it, and found that I like that much better.
If you're trying to move away from dairy, or just want to see what all this rice milk hoopla's about, give rice milk a try. It's so easy to make and really does taste good.
After trial and error, here's the way we like to make Rice Milk:
Rice Milk Recipe
1/3 c brown rice
3 cups water
Honey or other sweetener
THE NIGHT BEFORE:
Toast 1/3 c brown rice in a pan on the stove until you start to smell its nutty flavor
Transfer the rice into a container with more than enough water to cover it
Soak toasted rice over night
THE NEXT DAY:
Pour out water from soaked rice and rinse the rice
Transfer the soaked rice into a blender and add 3 c water
Gently pour blended rice milk through a wire strainer into a mason jar (some use cheesecloth)
Add honey to your liking
Add vanilla to your liking
Store in a sealed container in the fridge
I usually double the recipe and end up with two big mason jars.
We've used our rice milk on cereal, added it to recipes, and used it in veggie/fruit smoothies.
It has just the right sweetness (after adding a touch of honey and vanilla) and is very light on the tongue.
You can also buy it at most grocery stores, but it's easy enough and much cheaper to make it right in your kitchen!
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