Homemade Rice Milk
Simple, inexpensive and adaptable to many flavors, rice milk is like glacial water. Thick, creamy and sweet. My recipe is loosely based on the Horchata that they serve at mom and pop style Mexican restaurants. Rice and almonds ground together and I flavored the milk with cardamom and jaggery. This is my first try and we both, Vijay and I, liked the result very much. Here is how I prepared it:
Ingredient list:
(Fills 4 small glasses)
3/4 cup – brown basmati rice
1/3 cup – almonds
6 cardamom pods- seeds coarsely crushed
6 cups – water
1/4 cup – jaggery (or sugar)Wet grinder or blender
1: Soak almonds in warm water for about 30 minutes and then peel the skins.
Grind rice to fine, using a blender or spice grinder, until a semolina like texture is achieved.
2: Combine the rice powder, almonds and cardamom. Add about 4 cups of water and mix. Keep the mixture covered overnight.
Rice, Almonds and Cardamom ~ Before and After Overnight Soak
3: Next morning, place the mixture and jaggery in a stone grinder or blender. Gradually adding two cups of water, blend to smooth. Pour the rice milk through cheesecloth or filter into a bowl. Gently squeezing/stirring, extract the milk. Refrigerate the rice milk for about 15 minutes. Serve and enjoy.
If you wish, add lemon or orange juice and bananas to the milk and blend to make a great tasting rice milk smoothie.
Refreshing Rice Milk ~ for JFI: Rice, hosted by Sharmi of Neivedyam
Kitchen Notes:
The idea here is to use unpolished, unmilled rice. If you think for a minute, it’s easy to see that nutrient-rich brown rice makes a great tasting milk than the one prepared with polished, white rice. And, brown rice goodness and basmati’s sweetness make brown basmati, a perfect choice to prepare rice milk.
Recipe idea for leftover rice-almond sediment: Vennai Puttu (Sweet from Tamilnadu, India)
