Rice Milk

In an attempt to further reduce my dairy consumption I've been recently toying with the idea of making my own rice milk and after seeing a recipe in Eat and Run I thought I'd give it a go.

So here's the recipe in all its American splendour:

1 cups cooked brown or white rice

4 cups water

1/8 teaspoon sea salt

1 tablespoon sunflower oil (optional)

Combine the rice, water and salt in a blender. If you want a creamier milk, add the oil. Blend on high for 1 to 2 minutes, until smooth. Pour into a container , cover, and refrigerate. Rice milk will keep for 4 to 5 days.

MAKES 5 CUPS

The first thing I found out is that after cooking, the rice and 4 cups of water easily comes to over a pint making it very tricky to comfortably blend without covering the work top in goo. So after decanting it into a jug I proceeded to blend half of the mixture.

The second thing I discovered is that even with a decent food processor it takes a very, very, very long time to get a nice even smooth liquid. Given that I was clever enough to start this enterprise at gone midnight I actually had to abandon the blending as I doubt the neighbours would have been too impressed with my culinary endeavours.

So after a little taste test I popped the covered containers in the fridge and will continue the blending process at a more sociable hour. The milk tastes a little bland though so I might add something to sweeten it up, maybe small amounts of Splenda at a time to see how that goes. I may also scour the Internet for various UK recipes that might makes things a little easier.

Results shall follow!