Tuesday, August 27, 2013
Homemade Rice Milk
It's quite early right now - like before 6 AM - and while I am so excited for the fall season (more on that soon), the only thing that stinks is it's not as light in the morning making my early morning running tough. Anyone else have the same issue? I know I have a headlamp somewhere so I'll have to break that out. So anyways, I'm waiting to get outside so I decided to post :)
Last night I brought our first sunflower inside. I know I talk about them a lot, but it truly amazes me that we started the sunflowers from seed inside, moved them outside, and they actually survived! The rain yesterday made this one look a little crazy, but still so happy.
Remember how I mentioned I read Eat & Run? Well, as promised, here's the recipe for Rice Milk. It's so easy, you're not going to believe it. I just had a sip for the first time because I wanted it to be nice and cold. Honestly, it tastes great! It's refreshing and plain, and I plan on using it in shakes and oatmeal, but I think I'll try adding some vanilla sometime too.
Recipe from Scott Jurek's Eat & Run:
1 cup cooked brown or white rice
4 cups water
1/8 teaspoon sea salt
1 tablespoon sunflower oil (optional)
Combine all ingredients in a blender for 1 to 2 minutes until smooth then refrigerator the milk. Jurek says that it will keep for four to five days in the refrigerator.
I included the sunflower oil because the book stated it makes the milk creamier. I used white rice last night only because we had leftover and I knew we wouldn't be eating it. In the future, I want to use brown rice though.
I think that making rice milk will actually be pretty economical and it's just nice knowing exactly what's in it - no extra chemicals. I'm so happy to have found out how ridiculously easy rice milk is because I had no idea.
Would you make your own rice milk?