Make your own rice milk and SAVE!

[Dieselsmom]

I calculated the cost of making my own rice milk and it adds up to big savings.
A carton that cost 2.89 where I live, can be produced at home for under $.40. I tried freezing it also so that I wouldn't have to make it as often, but this is one of those things that don't freeze and then thaw well. Using 1/2 cup of brown rice, 1/4 cup of almonds and 8 cups of water results in a very creamy mixture that is very nice on cereal. You can flavour it with maple syrup, vanilla, cinnamon....your choice. I also tossed in a several B12 supplement tablets and calcium and vitamin D prior to putting it through the blender. Some folks might like to strain it, but I didn't. And some might like to thin it down just a bit because like I said, it is very creamy if you don't strain it.

If you use a lot of "milk", this might be an idea to test.

Regards, Debby

[Quinoa]

Creamy rice-milk sounds good, the brands I know are more reminiscent of ultra skim cow’s milk. Do you use a vitamix, or does this work with a common blender? Sorry if this sounds like a stupid question, but was the rice cooked or dry? I’ve tried making oat milk from (uncooked) rolled oats, but it didn’t turn out as creamy as the store-bought.

[Skylark]

How large is your carton? I'm curious, since that impacts the cost savings.

I don't use much milk, and when I do I mix a small amount from powdered milk. Once I use up what I have, it would be nice to try this homemade rice milk idea.

[Dieselsmom]

The store carton is 946 ml and when I did the first test I used 8+ cups of water which makes the equivalant of two of those cartons. I had a new bag of brown rice so I opened it up and measured out how many cups of rice was in one bag so that I knew then, what each 1/2 cup measurement was costing me. I think I came up with about 11 cups of rice in one bag. I think the rice is actually the biggest cost, because you use so little of everything else. Here is the recipe that I used:

8 cups of water
1/2 cup of rice (uncooked)
1/4 almonds
2 tbsp maple syrup
1/4 tsp salt
1 tbsp olive oil

I used my crock pot on low and just cooked the whole shebang until the rice was slightly overcooked. Then I cooled it and then blended it.

The blender that I have is pretty strong but I can't remember the name of it. However, as the rice is soft, I can't see why a regular one wouldn't work. Just blend it on high til it is smooth. For just my husband and I, for cereal in the morning, on this next batch I used 5 cups of water and of course, you can always thin it a bit if you like it a little less creamy.

But like I said, you can't freeze it. It seems like the rice particles want to regroup, adhere to each other and even blending it again doesn't get it to go creamy again. But it keeps for about a week so make enough for that period after you figure out your measurements. And by using the crockpot, I can set it up in the evening, and then the next morning do the blending. When I discovered the cost savings, I can't tell you how excited I got. Reminded me of Christmas morning when I was a kid.

Regards,

Debby

[Dieselsmom]

You know, I just had a thought too. You could maybe precook and overcook a large pot of rice and then freeze it in smaller portions. Then when it came time that you needed rice milk right away, pull out a smaller portion, toss it in the blender with the required amount of water and voila, rice milk right away.
Just a thought.

[brazilnut]

Rice Milk

(From recipes unlimited)

Ingredients

1 cup hot, cooked rice (white or brown)
4 cups hot water
Pinch of salt (optional)
Sweetener to taste (if desired)
Vanilla to taste (if desired)


Directions

Put in blender (in batches if necessary). Process until creamy. Strain. Discard solids.

Store rice milk in jar in fridge. Shake before using. Keeps 3 - 4 days.

If anyone makes this will you let me know how it is?

Enjoy!

Sounds yummy!

[brazilnut]

D I Y Rice Milk

From: Recipezaar

SERVES 2 -4 , 20 oz

May be doubled or tripled.

Ingredients

4 cups water

1/2 cup uncooked rice (white or brown may be used)

OR

1 cup cooked rice (white or brown may be used)

1 vanilla bean or 1/2 teaspoon vanilla extract (optional)

Pinch of salt (optional)

Directions:

1- Cook rice, vanilla bean or extract and salt (if using) in water until very soft.

2- Let cool, remove vanilla bean (if using) and put mixture into blender or food processor.

3- Blend until very smooth.

4- Let stand for at least 45 minutes, then strain through cheese cloth.

5- Voila! Rice milk!

[ripvanfish]

This sounds wonderful. The vitamins don't alter the taste at all?

[sleepydvdr]

This sounds wonderful. The vitamins don't alter the taste at all?

There is no mention of added vitamins that I see. So, it would be less nutritious than factory produced rice milk. However, I'm all for homemade & natural foods.

I bet homemade rice milk would taste very good. I might even try the "cooked rice" rice milk. I think it would be very creamy.

[animallover7249]

I don't want to hi-jack your thread, but does anyone know if the savings are similar with making soymilk?

[animallover7249]

There is no mention of added vitamins that I see. So, it would be less nutritious than factory produced rice milk. However, I'm all for homemade & natural foods.

I bet homemade rice milk would taste very good. I might even try the "cooked rice" rice milk. I think it would be very creamy.

Read the OP again. :)
"I also tossed in a several B12 supplement tablets and calcium and vitamin D prior to putting it through the blender."

[brazilnut]

But did it taste good? Thanks for the advice on the vitamins.

[Dieselsmom]

I don't want to hi-jack your thread, but does anyone know if the savings are similar with making soymilk?

Sorry for not keeping an eye on this thread that I started but I've been a little distracted by personal events. I don't drink soy milk so I wouldn't know for sure about how much would be saved but like anytime you make your own food from scratch, it's gotta be cheaper. And someone had asked about whether or not adding vitamins made a difference in the flavour of the rice milk but it didn't. It tasted just as good as the store stuff and of course it is dependent on what you add for flavouring, i.e. vanilla, sugar, cinnamon, etc. The one thing that I have altered in my recipe is that I quit adding the almonds as I find they just don't cook enough to soften adequately for blending.

Again, my apologies.

[GrandmaD]

I have made rice milk in my blender (1 cup of warm cooked rice and maybe 3 or 4 cups of water). I used it on my cereal. The addition of vanilla and cinnamon sounds good. Think I will give that a try.

[shesbatty]

thanks for posting this!! I'm going to have to try it!!! Sounds yummy!