Rice Milk Recipe5 servings
We created this rice milk recipe because we wanted a low fat milk that didn't contain oil or isolated soy protein. It is perfect for cereal and costs just pennies to make.  7 oz cooked brown rice 1 oz agave nectar 32 oz water 1 tsp vanilla In a blender, weigh cooked rice, agave nectar, and water. Remove from scale and add vanilla. Cover and blend on high until rice is pulverized. Store in a covered container in the refrigerator. Shake well before using. Comments: Agave nectar is a liquid sweetener. You may substitute maple syrup or any other sweetener of your choice. Omit the vanilla when you need milk for a soup or savory sauce. This milk is very low in fat and has a consistency similar to to that of skim milk. If it is too thin for your taste, try the Rice-Cashew Milk recipe below. Yield: 40 oz 1 serving = 5 oz Calories per serving: 63 Fat: 0.3 g (4.8%) Protein: 0.9 g CHO: 13.9 g All of our recipes are written by weight. If you don't know how to measure food with a kitchen scale, please read these instructions before you start to measure any ingredients! Rice-Cashew Milk Recipe5 servings
This rice milk recipe contains a few raw cashews. They make a rich tasting milk that is a bit high in fat. The milk is still much more healthful than commercial rice milks that contain oil. 1/2 oz raw cashew pieces 6 1/2 oz cooked brown rice 1 oz agave nectar 32 oz water 1 tsp vanilla In a medium-small wide bowl, weigh raw cashews and cooked brown rice. Transfer to blender. Add agave nectar and water. Remove from scale and add vanilla. Cover and blend on high until cashews and rice are pulverized. Store in a covered container in the refrigerator. Shake well before using. Comments: Another way to make your rice milk creamy is to throw a small chunk of tofu in it before blending. Yield: 40 oz 1 serving = 8 oz Calories per serving: 76 Fat: 1.6 g (19.3%) Protein: 1.4 g CHO: 14 g All of our recipes are written by weight. If you don't know how to measure food with a kitchen scale, please read these instructions before you start to measure any ingredients! |
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