Name: Spreading the Feast Gathering
Start: 2025-07-11T00:00:00-05:00
End: 2025-07-12T23:59:59-05:00
Location: LaGrange, KY

This topic has 9 replies, 6 voices, and was last updated 15 years ago by crazy4boys.

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May 28, 2010 at 1:20 am
crazy4boys
Participant
Does anyone make their own rice milk? And like it? I need to give it a try as I have a kid allergic to milk now. And if you do make it, do you cook/bake with it? Is there a difference in how you make it for baking vs. drinking?
Thanks much!
Heather
May 28, 2010 at 11:58 am
Misty
Participant
I can not answer all of your question but part. When I needed to drink milk other than cow for awhile I did rice milk. Didn’t know how to make it so I bought it in bulk to save on cost.
The 2nd part I can answer. You can use it the same as any other milk in products. I have not seen a difference and have done it in many receipes and smoothies.
Hope that helped a bit. Misty
May 28, 2010 at 1:01 pm
6boys1girl
Participant
We have two allergic to dairy so we use rice milk also. But I have only tried making my own once and it was bad : (. You can frequently find good prices in bulk or thru coops.
You can use it the same as cow milk. We prefer vanilla flavored for drinks and muffins and the like. But use plain for soups and casseroles (we made the mistake of using vanilla in mashed potatoes before and YUCK! : ).
As far as other substitutues: use broth in mashed potatoes and the like, make a white sauce in place of “cream of” soups, guacamole tastes good in place of cheese/sour cream in mexican food. And with summer here, there are some yummy rice milk and coconut milk ice creams out there : ).
Let me know if you need anything in particular. We’ve been doing this for 13 years. -Rebecca
May 28, 2010 at 2:04 pm
zami
Participant
I have a recipe around here somewhere I’ll dig up for ya. It makes fantastic brown rice milk using just a standard blender.
I’ve cooked with it a bit, and it lends a bit of a sweet boost to baked goods. Obviously you can’t use it in say, a milk and cheese quiche, but in a cake, or as a tablespoon or two of “liquid” in any baked-good recipe, it’s fine.
I would not serve it as a regular beverage… obviously this will vary from family to family, but rice milk is almost purely carbs and sugars, and it sends my children absolutely batty (seriously it’s as bad as hot cocoa, or a slice of cake). I do serve it as a treat though.
Anyhow I’ll go try to find the recipe. It fell out of the recipe binder… apparently…
-Laura
Oh also, let me second what 6boys1girl said about broth in mashed potatoes – delicious! Rice milk in taters, to me, just adds startch to startch and doesn’t improve the taters. And to my taste, nothing beats dairy butter for making taters *creamy*, but broth is great for seasoned and moist mashed potatoes. (The best is when I boil-down left over rotisserie chicken into very greasy and potent chicken stock – sounds nasty, but it’s so, so good in mashed potatoes.)
May 28, 2010 at 7:06 pm
zami
Participant
Here is the recipe I use.

Rice Milk
Ingredients:
4 cups water
1/2 cup cooked brown rice
1-2 Tablespoons light vegetable oil
1-2 Tablespoons honey
1/4 teaspoon salt
1/2 teaspoon vanilla (optional)
Directions:
Blend in a standard beverage blender, on high speed, for 10 minutes
Strain if needed
Refridgerate leftovers
Some notes-
I always use the max honey and oil, but I’d start with the lesser amounts – you can always add more!
To my taste, safflower oil tastes best. I don’t generally use corn or canola (or mixed “vegetable” oils) but any of the light flavor ones would probably taste fine. Olive oil has a distinct taste that I don’t like in my rice milk. Coconut oil (pre-warmed/melted) should work for milk you intend to serve fresh and warm, but might solidify and ruin any rice milk you store in the fridge.
I usually skip the vanilla, just because we are usually out of vanilla.
And cooking brown rice…. aaaaah, what an art! It took me years to figure out how to make perfect brown rice, and I still botch it every now and then!
“Perfectly” cooked rice, and slightly over-cooked and/or over-watered mushy rice, make great rice milk.
Hot fresh rice, makes great rice milk. I think it’s more than the fluffy freshness, but also I think the heat helps the oil, water, and honey emulsify. (Just a guess though!)
Recent (aka, not yet in the fridge) leftover rice, makes great rice milk.
Slightly undercooked or underwatered rice, makes clumpy rice milk.
Refridgerated leftover rice shrivles a bit, and also tends to make clumpy rice milk.
Lastly, when you are blending, you may want to put a towel over the lid before you turn it on. You can probably guess why. 😉
I hope that helps some. I love rice milk.
-Laura
May 29, 2010 at 4:30 pm
briedell
Member
Just an FYI. You can also do the same thing with various nuts. I buy almonds in bulk at our local Amish grocery. They are raw and unsalted. You grind them up in your food processor or blender, add water and a sweetner if you wish. I strain it a few times and then store it in the refrigerator. Almond milk can be used over cereal, in recipes, etc.. I just substitue all milk in recipes with almnd milk.
I’ve never tried making rice milk. Might have to do that. I always felt like the rice milk from the store was too sweet. The best almond milk from the store is Almond Breeze…original and chocolate. YUM.
May 29, 2010 at 6:16 pm
crazy4boys
Participant
What quantities would you use for making almond milk?
Thanks for all the responses so far. I have a lot to learn!
May 30, 2010 at 3:40 am
briedell
Member
You use 1/2 cup of raw almonds, chop those up into a fine pulp, then add 2-3 cups of water (depending on how thin you like it). I then take a small hand strainer that has very small holes and strain it back and forth between bowls. You could use cheesecloth too. After I’ve strained it awhile, then the final strain goes through my natural permanent coffee filter cone. That makes for a wonderfully clean milk. Stick in the refrigerator and use within 7 days. I found it was gone before then due to all the recipes that call for milk. Also, experiment with sweetner. You can sweeten with honey, agave necter, or brown rice syrup. A little goes a long way, and I mean like a 1/2 tsp. to start. Enjoy.
June 10, 2010 at 8:54 pm
blue j
Participant
We do rice milk as well. Our recipe is somewhat different than the one above. I simply soak a couple of cups of almonds overnight (I don’t chop them and they must be RAW). Then, drain the almonds, toss them and two cups of almonds in the blender and blend for a minute or two. Strain the concotion into a bowl or pitcher. Once most of the liquid is drained, gather the edges of the cloth you’re using or close the bag if using a cheese bag and gently squeeze the cloth to remove the remaining liquid. The almond pulp can be used as almond flour for recipes, made into almond butter with the addition of a bit of oil, or used as bulk in recipes if you desire to use stevia in place of sugar in a recipe. It must be stored in the frig and will not last as long as commercial butters. The almond meal can be gently dried in an oven, toaster oven, or dehydrator and then stored in the freezer.
I use a set-up that home canners/ cookers use for making jams, jellies, &/or cheeses, etc. It looks like this and was less than $10.00 at our local Big R (which is like a Farm and Fleet). You can use a plain jane feed sack style dish towel placed in a small strainer that will fit inside of a med/ large size bowl as well – just so long as there is space beneath so that the strainer isn’t sitting in the milk when you strain the blended mixture.
Enjoy!
Pax,
~jacqleene
June 11, 2010 at 3:16 am
crazy4boys
Participant
Thanks so much!!! Next week is set aside for “milk” experiments.