Rice Milk is a modern British recipe for a classic method for making a vegan alternative to cow's milk from rice and water. The full recipe is presented here and I hope you enjoy this classic British version of: Rice Milk.
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Ingredients:
300g rice
1l water
Method:
Wash and rinse the rice then place in a pan, cover with the water and set aside to soak for 3 hours. Drain the rice then combine half the soaked rice with 600ml water in a blender. Process to a slurry (do not process until completely smooth) then pour into a bowl and repeat the process with the remaining rice.
Turn the rice mixture into a pan, bring to a boil then reduce to a simmer and cook for 20 minutes. Line a colander with a double layer of muslin or cheese cloth then place on top of a large bowl. Pour the rice mixture into the colander and allow the liquid (the rice milk) to drain through. If desired you can add up to 200ml more water to extract as much liquid and flavour as possible. Press down with the back of a spoon to extract the liquid then twist the muslin and ring out the remaining liquid.
The resultant rice milk is quite plain and will keep in the refrigerator for up to 48 hours (at least). If desired, it can be flavoured with sugar, oil, vanilla extract, salt etc.
