I am so into making my own rice milk now. Not just any rice milk, but the RAW stuff! You know, old school style like our ancestors who didn’t cook everything.

Because I eat for my genotype, rice milk is the most beneficial for me. The store bought ones I have tried have been watery and disgusting, with all sorts of additives I want nowhere in my body.

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So I used the recipe below and ended up with creamy delicious milk.

It was so easy to make (no cooking remember?), and there’s even more good news..!

Those rice milk benefits I mentioned in the title? As I strained the milk, I recognized the fibrous little pellets that were left. I said to myself, “OMG can I use this too?”  Mass Googling ensues!

YES! I can save it and then cook it (yeah I know, LOL) to make cream of rice! I have also started using it to make my delicious Pear Muffins.  If I’m not making a batch of muffins or cream of rice in the next day or two, I just freeze it in small batches in small jars.

So what are the methods and requirements?

Easy, no waste, pennies a glass…SOLD! I used organic California Brown Basmati Rice. 1 cup of rice yielded me about a litre or more of milk, which keeps in my fridge for up to five days and I use what’s left of it in my soaked oat bran mix (recipe coming soon!) if I don’t use it all.

The day before you plan on making the rice milk, in a large glass jar or container, place 1 cup of raw basmati brown rice in it with 2 cups of filtered  water. (tap water doesn’t cut it, and don’t put this in plastic!!) Let it soak overnight.

 

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RAW Brown Rice Milk

The next morning, strain the soaked rice, and discard the water. Rinse it with more filtered water if you like, but you don’t have to.

Place the soaked rice into a blender jug and add 4 cups of fresh, filtered water. Sometimes I add 1 tsp cinnamon, you can also add a vanilla bean or 1/2 tsp real vanilla extract, or 1 tsp raw organic honey if you’re going to be drinking it straight. Make it different every time!

Turn the blender and puree for 2 minutes.

Now strain it using a nut milk bag or really fine metal strainer into a large glass jug (something that will make it easy to pour into your glass jar after). The better your strainer the smoother the end product. You can buy hand made nut milk bags from me here. If you’re using the metal strainer, encourage the milk to flow through by using a spoon and try to squeeze all the liquid out.

Pour the strained rice milk into a glass container with a lid and store it in the fridge. Shake the milk before each use.

Take the leftover rice bran and store it for later use or you can cook it up right away. I like to use the small Bernadin jars for storage in my freezer.

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I can’t take credit for this recipe, I only modified it to suit my tastes and got you to save the rice bran but you can get more creative for sure! For the full write up and a printable version, visit Alison Smith’s Website.

There are tremendous rice milk benefits and I hope this opens up a new world for you!

Connect here with WatchFit Expert Caroline Harrison

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