Rice Milk – A Dairy Alternative

posted in: Recipes 0

For those with dairy allergies (or sensitivities), rice milk can be a good substitute. I used a lot of rice milk recipes that want you to blend the brown rice for several minutes, giving you a thick and creamy rice milk. While you have to blend, I tend to go for only 1 minute. This is because if you make the rice milk too creamy, it has a very strong rice flavor (which is bad for desserts.) You can use this recipe to make custards (maybe a crème brulee) or an ice cream base.

Rice Milk

Prep Time10 mins
Cook Time40 mins
Course: Drinks
Cuisine: American
Keyword: Brown Rice, Dairy Alternative, Dairy Free, Milk Substitute
Servings: 8
Calories: 29kcal
Author: SatMorning21

Ingredients

  • 1/4 cup Brown rice
  • 3/4 cup Water
  • 1 TB Corn syrup

Instructions

  • Cook brown rice according to package and cool slightly.
  • While rice is still warm, add to the blender with water and corn syrup. Blend on high for 1 minute.
  • With a fine mesh strainer, strain rice milk mixture into a bowl or container.
  • Place in fridge to chill. Use within 1 day.

Nutrition

Calories: 29kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 16mg | Fiber: 1g | Sugar: 2g | Calcium: 2mg | Iron: 1mg

 

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