If you can’t do dairy, or want a change, rice milk is a great, mild tasting option that’s really good for porridge, baking and as a base for smoothies too. It’s insanely fast, you just need some leftover cooked rice – make extra whenever you cook it and store in the fridge or freezer.
If you look at the ingredients in the shop versions, you will be amazed at how little rice, and how much of everything else is in there. Usually between 10-14% is rice, lots of water and then the dreaded extras:
Polyunsaturated Oils, salt, stabilisers, gums and artificial vitamins and minerals in some too (that are tough for the body to absorb anyway).
Making your own is a million times cheaper – a litre costs approx 20p compared to the average of £1.90 of the shop bought versions. And it is SO SIMPLE.
One whizz and you’re done. No straining or soaking or bags of cloths.
Have a go, you’ll be amazed:
- 1 Cup Cooked Short Grain Brown Rice
- 4 Cups Water
- (optional tsp cinnamon and vanilla extract)
Tip the cooked rice into a high powered food processor and add the water and a pinch of salt. Blend on high for a minute or so until totally smooth and liquid.
Keep in a glass bottle in the fridge for up to 5 days.