Rice Milk

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Rice Milk is a white liquid that looks a bit like milk, but which is made from water and cooked rice and has no dairy in it.

The flavour is slightly-sweet.

Commercial ones may be made from cooked rice or rice flour. They may be sold in shelf-stable tetra paks on regular shelves, or in cartons in the chiller section of the supermarkets. Commercial ones may use a sweetener derived from rice, or other sweeteners such as sugar cane juice, etc. It comes in plain and flavoured versions.

Homemade versions will probably need sweetening to match the taste of commercial ones.

Though brown rice won't come out with the same white colour that white rice does, the flavour can be better.

Rice Milk can curdle in the presence of acids. It doesn't thicken in cooking, like Oat Milk does.

Cooking Tips
1 cup (4 1/2 oz / 130g) of warm cooked rice
2 1/2 cups (1 pint / 600 ml) of hot water

Whiz in a blender for about 1 minute, longer if needed; add more hot water if necessary.

Let stand for 30 minutes for settling to occur, then strain through a cheesecloth.

Flavour as desired with honey, maple syrup, salt, sugar, vanilla, etc.

Works better if rice is warm.

Nutrition
Per 8 oz / 250ml: 80 calories, 18g carbohydrate, 1g protein, 0g fat, 0g fibre.

Rice Milk is not meant for infants, as it is not overly nutritious. It is largely carbohydrate, with no protein and no calcium, though some commercial brands may be fortified in an attempt to match the nutrition in cow's milk.

It is mostly marketed on the basis of what it doesn't have: low-in fat and no lactose.

Storage
Refrigerate tetra-pak rice milk after opening, and use within 7 to 10 days.

Also called:
Reismilch (German) Top...