For some reason it never occurred to me to attempt making my own milk substitute. Or perhaps it's the presence of a blender (thanks to our new housemate) that has me inspired. Let's see...
Local rice - check
Water - check
Salt - check
Blender - check!
Really, that's all it takes to make your own rice milk! Here's how it's done.
Homemade Rice Milk
- Cook 1/2 cup of brown rice per package directions (typically 1 cup water and a dash of salt).
- Allow rice to cool.
- Fill blender with 4 cups of water, then add rice.
- Blend until water turns white and mixture is smooth (a minute or two).
- Pour into jars and refrigerate.
- Shake before using.Note 1: Some recipes have you filter the milk through cheesecloth, but I found that if you pour it slowly out of the blender, the rice sediment stays at the bottom. Just toss this out or save for a dish (rice pudding, maybe?).Note 2: After blending, the rice milk will be pretty thin. Refrigeration seems to thicken it up so don't panic at consistency.Additions: For more flavoring, add a bit of honey or vanilla before blending.
That's it. I couldn't believe how easy it was to make my own rice milk. And now I've satisfied my vegan, locavore, and environmentalist self with a non-dairy, package-free, local milk substitute. Oh, and did I mention it's super frugal? Give it a try! Cereal anyone?
For all you veg*ns, you can also check out this and other posts at McDougalling with Chile and Friends.