Yesterday I was talking with my family about the importance of not eating anything out of packets, cans or boxes. I was using the concept of wholefoods as a perfect way to direct your eating choices. My son questioned our use of Rice Milk as something that comes from a carton. I suggested that he was quite right and today, having finished the latest of about six cartons that I tend to buy each time I visit the supermarket I set about finding a recipe that I could use to make our own.
The very first site that I looked at has convinced me that I never want a carton of Rice Dream in our house again.
It has MONSANTO lurking in its murky backwaters.
Heck time to get brewing.
Here is the link to a wonderfully informed article on why we should not be supporting Rice dream.
As is often the case the recipes that I found are in American cups which quite frankly confuse me!
I have therefore done the math and voila!
Just to make it more complicated there are two methods to this. One is cooked, the other raw.
I will start with the cooked and let you know how I get on:
- 190g organic short grain brown rice
- 2 litres water
- Himalayan rock or sea salt
- Vanilla extract
- Maple syrup
- Thoroughly wash the rice.
Put 8 cups of water in a big pot and bring it to a boil over high heat.
Pour in the rice.
Cover the pot and lower the heat to let the water simmer.
Cook for 3 hours.
- In batches, fill your blender halfway with the rice mixture and halfway with water. Blend until very smooth.
- Strain twice through a fine mesh strainer into a mason jar. Continue on with the rest of the milk until you’re finished, filling jars and screwing the lids on good and tight.
Even with the extra water, the homemade rice milk ends up thicker than the product you might be used to if you’ve always purchased Rice Dream Rice Milk. It’s more like rice cream! You may want to dilute it further at the time of serving it. Just add a bit more water until it’s the desired consistency.
Recipe adapted from:www.veganreader.com