Rice milk - raw rice or cooked rice?
Posted by Leaf on Aug 24, 2011 · Member since Oct 2009 · 2 posts
Hi,
This is my 1st post, so let's see ...
I want to start making my own rice milk, I have been looking for recipes on this site and on the www, and I am confused, some people use cooked rice, while others use raw rice.
So would like to have your opinion...
What is your experience? What do you think works best? Is one creamier Than the other?
thanks a lot for your help
Cheers,
Leaf.
In my experiences, almond milk is infinitely better. Don't bother with rice.
I should think cooked rice would be creamier. The cooked-rice recipes I've seen give me the impression it's like thinned pureed rice.
I've never bought commercial rice milk, so I don't know what it's like; maybe you could buy some and compare.
I never understood the point of rice milk - it's all carb and almost zero protein! What does it add to your diet except for junk calories?! It's about as unhealthy as chips, but not anywhere near as tasty! Soy milk is the only type of "milk" that's worth drinking, but it's better still to only drink water. Most foods are a lot healthier before they are processed, powdered, mixed with water, artificially flavored, etc.
Speaking of Rice, I have almost switched over to Red unpolished rice from SriLanka...
I am so thankful that I did this. Lotsa fiber,protein and Natural Vitamins. It is a very healthy rice that one can eat.
Try it out if you are in Austin Texas or nearby.
>I am confused, some people use cooked rice, while others use raw rice....What is your experience? What do you think works best? Is one creamier Than the other?
Hi Leaf,
I make rice milk often. I've always cooked my brown rice, usually 1/3 cup to 4 cups water. The last time I made it I rinsed it, throwing out the cooking liquid, then added fresh water (about 4 cups again) to the blender. The rinsed method produces a less creamy version, though you can always vary the creaminess w/ the amount of water you add. (I found that a creamier version is an excellent base for creamy chocolate ice cream.)
Someone earlier felt that rice milk is junk which I don't understand insofar that you're using brown rice which is highly nutritious. I don't make nut milks (almond and Brazil nut) anymore because of the amount of saturated fat and expense. And for soymilk, well, some people avoid soy for a variety of legitimate reasons.
Next I'm going to try a rice and Irish oat groats combo to capture the nutritional benefits of those oats.
Let us know how yours turns out!