Rice milk
Rice milk is a popular dairy-free and nut-free alternative to cow's milk, making it ideal for people with allergies or dietary restrictions. It's low in fat and calories, making it an excellent choice for weight management. It's also high in carbohydrates, making it a good source of energy. This recipe is easy to prepare and customize to your taste preferences. Note that this recipe uses rice, so it's not suitable for people with rice allergies.
Allergen Information: Contains Rice
Nutrition Facts
Per serving
Energy
178 kcal
Protein
4 g
Carbs
39 g
Fat
0 g
Fiber
2 g
Ingredients
Rice, raw, milled
1 cup (200g)
Plain Water
4 medium glass (1000g)
Instructions
Cooking Steps
Rinse the uncooked rice thoroughly under cold water to remove excess starch.
In a blender, combine the rinsed rice and water.
Blend the mixture on high speed for about 2-3 minutes. This will help break down the rice and extract its flavor into the liquid.
To remove the rice solids and create smooth milk use a nut milk bag, a fine mesh strainer, or cheesecloth to strain the blended mixture.
For an even smoother texture, strain the milk a second time through a fine mesh strainer or cheesecloth.
Pour the strained rice milk into a clean container with a lid. Store it in the refrigerator for up to 3-4 days.
NotesNutritional values are approximate and may vary depending on the specific ingredients used.