After quite a bit of trial and error, I finally found a recipe for homemade rice milk that works well. This recipe makes about a quart; making more than that at a time is a waste in my family because we won't finish it before it spoils and it does NOT freeze well. This recipe can be doubled, tripled, or quadrupled if your family will drink it fast enough.
1/4 cup white rice
1/4 tsp sea salt
1 tsp olive oil
4 cups water
Combine all ingredients in a saucepan or crock pot. Simmer on a medium-low heat for 4-8 hours, or in the crock pot on high for 4-8 hours, or in the crock pot on low overnight. A long, slow simmer makes the rice milk sweeter than a shorter cooking time.
After cooking, let mixture cool for half an hour to an hour, then blend until smooth in a blender. You may need to do more than one batch in the blender.
Then strain mixture through a cloth napkin. I strain into a bowl, then pour the contents of the bowl into a jar for storage. Sometimes I discard the sediment from inside the napkin, while other times I eat it as a hot cereal.
The homemade rice milk is thicker and a little less sweet than the commercial kind. You may want to add a little water if it seems too thick. I like it unsweetened as a creamer in my tea, but you may want to add some sweetener if you plan to drink it straight.
1/4 cup white rice
1/4 tsp sea salt
1 tsp olive oil
4 cups water
Combine all ingredients in a saucepan or crock pot. Simmer on a medium-low heat for 4-8 hours, or in the crock pot on high for 4-8 hours, or in the crock pot on low overnight. A long, slow simmer makes the rice milk sweeter than a shorter cooking time.
After cooking, let mixture cool for half an hour to an hour, then blend until smooth in a blender. You may need to do more than one batch in the blender.
Then strain mixture through a cloth napkin. I strain into a bowl, then pour the contents of the bowl into a jar for storage. Sometimes I discard the sediment from inside the napkin, while other times I eat it as a hot cereal.
The homemade rice milk is thicker and a little less sweet than the commercial kind. You may want to add a little water if it seems too thick. I like it unsweetened as a creamer in my tea, but you may want to add some sweetener if you plan to drink it straight.
