Healthy, creamy, yummy rice milk recipe

8 Jun

Edited 08/04/07, 06/09/08, 9/29/08 and 07/27/09 with a few refinements.

Rice milk. It’s expensive. It’s nearly devoid of nutrients. It’s also nearly the only non-
juice, non-water liquid that my 5yo can drink. Dairy triggers asthma attacks, and he’s
intolerant of soy. Most rice milks (or other non-dairy beverages) also contain ingredients
to which he’s allergic and/or intolerant; our options are very limited. The *one* brand
of rice milk he can drink is $1.79 per quart and is a 25 minute drive away. Now, with my
1yo with an obvious dairy intolerance, too… well, I thought it was time to start making
my own rice milk. And, since I’m making it, I thought I’d come up with a recipe that
is (refined-) sugar-free and high in protein.

Following is the recipe I created. If all ingredients are used as indicated, the cost
is equivalent to about $1.15 per quart. If you omit the brown rice protein powder, and
use a less expensive sweetener, your cost will only be about $0.20 per quart.

This recipe makes enough concentrated mix to make 11 quarts of rice milk, or 44
servings at one 8 oz cup each. Each serving (1/4 cup concentrate or 8 oz
diluted) contains approximately 13 g carbohydrates, 2.6 g fat, and 4.5 g protein.

It makes a rather creamy, carmelly-colored rice milk with a consistency about the same
as dairy/cow milk (IOW, it’s not watery). The thickeners act as an emulsifier, so the oil
does not separate.

This recipe makes 2.5+ gallons of rice milk. If that is more than your family will drink in
two weeks, you could surely halve the recipe. Or, freeze it. Freeze in 2 cup batches in
freezer bags, or freeze in larger containers, but make sure you stir it well after it thaws, as
it does separate a little upon thawing.

(A second rice milk recipe of mine is here.)

Rice Milk

7 1/2 c. water (distilled is best)

2 Tbsp vanilla (OR 1-2 tsp cinnamon)
1 c. brown rice flour or white rice flour
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
1 1/2 c. honey
(Sometimes, I also grind up four dairy-free tabs of acidophilus with a mortar & pestle,
and add that, too)

1. Over high heat, bring six cups of water to boil in a large saucepan.
2. In a small bowl or mixing cup, combine vanilla or cinnamon, rice flour and 1 1/2
cups water, mixing thoroughly.
3. While you are waiting for the water to boil, in a large, heat-safe mixing bowl,
whisk to combine brown rice protein powder, guar gum and xanthan gum. Add
the oil, and stir thoroughly. Add honey, and mix with an electric mixer until well-
combined.
4. Once the water in the saucepan boils, stir in the rice flour mixture, stirring
constantly 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.
5. Then, pour the brown rice mixture to the mixing bowl, using a silicone spatula to
scrape the sides of the saucepan. (Be careful, as the brown rice mixture is very
hot. Alternately, cover the rice mixture and cool it until it is easier/safer to
handle.) 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.)

Store the mix (and diluted rice milk) in the fridge in an airtight container.

Diluted rice milk stays pretty well emulsified; there’s not a whole lot of settling.
However, give your rice milk a shake or stir before serving.