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Rice Milk Recipe

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This recipe for Rice Milk is from Edie's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Tbsp vanilla (OR 1-2 tsp cinnamon)
1 c. brown rice flour or white rice flour
7 1/2 c. water (distilled is best)
2 c. honey
1 rounded c. brown rice protein (found at Whole Foods, or various online retailers)
1 tsp. guar gum
1 tsp. xanthan gum
1/2 cup canola, safflower or sunflower oil
Directions:
Directions:
Combine vanilla or cinnamon, rice flour and water in a large sauce pan. Bring to boil over medium-high heat, stirring frequently with a whisk. Turn down heat to medium-low and boil at least five minutes, stirring constantly, until the mixture is thick and no longer gritty. Cool to room temperature (I submerse the pan in a bigger pan of ice water to speed the process). In a large mixing bowl, combine remaining ingredients, and mix with an electric mixer until well-combined. With rubber spatula, transfer the brown rice mixture to the mixing bowl. Then, with an electric mixer, beat on high until ingredients are thoroughly combined.

Makes 11 cups concentrated mix. To serve, mix 1/4 c. concentrate with 3/4 c. water to make one cup, and stir or shake well. Or, measure 1 cup mix into the bottom of a quart jar, adding water to fill jar. Shake well to mix. (… or 2 cups for a 1/2 gallon jar, or 4 cups for a gallon jar.)

 

 

 

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