Rice Milk

Keith's Simple Rice Milk

For those who don't know, Keith is my dh. He also is the one who came up with the wonderful ice cream recipe we share earlier in the season - Eat-Your-Heart-Out-Haagen-Das Dairy Free Ice "Cream". And yes, I will post it again (grin), I can hear you all asking, and I haven't even clicked the send button yet. -- Brenda-Lee

Ingredients

1 cup cooked rice
4 cups water
GFCF Vanilla (or other preferred flavour)

Directions

Place 1/2 cup of cooked rice in the blender with 1 - 2 cups of water. Buzz on liquefy, adding more water as needed. Pour into a pitcher. Repeat with remaining rice and water.
If desired you can strain the liquid through either cheesecloth or a coffee strainer overnight to remove any larger particles. Mix in the flavouring and sweetener if desired and serve cold over cereal.
NB: Brown rice has more fibre and is more nutritious than white rice. Minute rice is broken white rice with all fibre removed so is even less nutritious than other white rices.
Coffee flavourings like those used by latte shops is usually GF and CF AND make the rice milk taste fantastic. The smaller bottles run between $2 and $3 CND, but a little dab will do yah, so to speak. Many of these are corned based though, so omit them if you have a problem with corn products.
Sweetener can be sugar, stevia, honey, corn syrup, or whatever is safe for your special needs. I would not advise more than 1/4 tsp of white stevia powder.
Straining the milk overnight will make it thinner and clearer, but removes fibre that is important for children who are without wheat products.
This milk will separate in the fridge. Give it a quick stir and it will reconstitute. We have found that adding guar or xanthan gum helps some, but does not entirely stop it from separating. We no longer bother with it because of the expense.
If you desire a more creamy consistency, add some tinned coconut milk (69 cents at our local wholesale store). This also adds a slightly sweeter taste.