Whether you are a vegan, lactose intolerant or simply looking for something new to try, homemade dairy-free rice milk is a delicious and easy alternative to traditional ubiquitous dairy milk. In Mexico, it is made often in the summer and spiced up with cinnamon and vanilla to make a beverage called horchata. Your homemade rice milk may also be used in place of other milks, such as soy and almond, when cooking or baking.
Things You'll Need
- 1 cup rice of your choice
- 8 cups water
- Cheesecloth or fine mesh strainer
Combine the rice and water in a pot; bring to a boil over high heat. Once boiling, reduce heat to maintain a low simmer. Cook for 3 hours, stirring often to prevent sticking. Let cool.
Fill a blender half-way with the rice mixture. Blend until smooth. Repeat until you've blended the entire contents of the pot.
Strain the blended rice mixture through a cheese cloth or fine mesh strainer. Repeat for very smooth rice milk.
Tips & Warnings
- You can use either white or brown rice. Brown is richer in nutrition, but white makes for smoother milk.
- To flavor your rice milk, add 2 tsp. vanilla after the mixture cools, but before pureeing. You can also stir in some cocoa powder or sugar to taste for other flavors.
- You can also use cooked rice, but use only 4 cups water for each cup of cooked rice.
- Photo Credit Jupiterimages/Photos.com/Getty Images
How Do I Make Mexican Homemade Horchata?
This article contains a recipe for Mexican horchata, both with and without dairy. Substituions and variations are provided.
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