How To Cook With Rice Milk: Blending And Boiling

Rice milk is a great alternative to dairy milk. It is easy to make, requiring only two ingredients: rice and water. The process is simple: first, the rice is soaked in hot water, then drained and blended with fresh water. The blended mixture is then strained, and the resulting liquid is rice milk. It can be stored in the refrigerator for up to a week.

While the basic recipe is simple, there are many ways to customise rice milk by adding different ingredients. For example, cocoa powder can be added for chocolate rice milk, or maple syrup for maple rice milk. Spices such as cinnamon, cloves, nutmeg, ginger, and cardamom can be added for extra flavour.

Rice milk can also be cooked with milk to make rice pudding, also known as arroz con leche or kheer. This dish is made by combining cooked rice and milk in a pot, bringing it to a boil, and then simmering until the mixture thickens. Sweetener and other flavourings can be added as desired.

How to make rice milk from scratch

Ingredients:

• 3/4 cup uncooked long-grain white rice (you can also use brown rice)
• 4 cups water (plus more for soaking)
• 1 pitted date (optional, for sweetness)
• 1/2 tsp vanilla extract (optional)
• 2 tbsp cocoa or cacao powder for "chocolate milk" (optional)
• 1/4 cup fresh berries for "berry milk" (optional)

Method:

First, soak the rice in 2 cups of very hot (but not boiling) water for 2 hours. The rice should still be very raw—soft enough to snap a piece in half with your fingernail, but not cooked.

Drain the rice and add it to a high-speed blender. Add 4 cups of fresh water (not the soaking water), a pinch of salt, and any other additional add-ins you desire.

Blend the mixture for about 1 minute, until well combined. It doesn't have to be 100% pulverized. If you're adding a date, blend until the date specks are very small.

Taste the mixture and add more dates or a sweetener of your choice, if desired.

Strain the rice milk through a thin towel, clean T-shirt, or very tightly woven nut milk bag, and into a large mixing bowl or pitcher. You may need to double-strain the mixture to ensure that it is smooth.

Transfer the rice milk to a sealed container and refrigerate. It will keep in the refrigerator for up to 5 days.

Tips:

• Use less water for thicker, creamier milk.
• You can use the rice milk in smoothies, granola, vegan cheese sauces, and baked goods.
• If you have a low-powered blender, you may need to blend the mixture for longer or use less water to achieve a thicker consistency.
• You can use the leftover rice pulp in a variety of ways, such as adding it to a homemade soup or making a congee 'rice porridge' dish.

How to make rice milk with a blender

Ingredients:

• 3/4 cup uncooked long-grain white rice (or brown rice)
• 4 cups water (plus more for soaking)
• 1 pitted date (optional, for sweetness)
• 1/2 tsp vanilla extract (optional)
• 2 tbsp cocoa or cacao powder (optional, for chocolate milk)
• 1/4 cup fresh berries (optional, for berry milk)
• Salt

Method:

• Soak the rice in 2 cups of very hot (but not boiling) water for 2 hours. The rice should still be very raw, but soft enough to snap in half with your fingernail.
• Drain the rice and add it to a high-speed blender.
• Add 4 cups of fresh water (not the soaking water), salt, and any additional add-ins (optional).
• Top with a lid and cover with a towel to prevent splashing. Blend for about 1 minute until the mixture is well combined. It doesn't have to be 100% pulverized.
• Scoop out a small sample to test the sweetness. If it's not sweet enough, add more dates.
• Pour the mixture over a large mixing bowl or pitcher covered with a thin towel, clean T-shirt, or very tightly woven nut milk bag. You may need to double strain the mixture.
• Transfer to a sealed container and refrigerate. The rice milk will keep in the refrigerator for up to 5 days.

Tips:

• Use less water for thicker, creamier milk.
• You can use brown rice, but the taste of white rice milk is usually preferred.
• If you want to fortify your milk, you can add collagen powder or bone broth for additional nutrition.
• If you want to use cooked rice instead of soaked rice, simply cook the rice according to the package instructions and use one cup of cooked rice instead of 3/4 cup uncooked rice.

How to make rice pudding with milk

Rice pudding is a creamy, delicious dessert that is popular in many cultures. It is a rice-based dish cooked in water and milk, with other ingredients added for flavour. Here is a step-by-step guide on how to make a classic rice pudding with milk:

Ingredients:

• Rice: Use uncooked long-grain or short-grain white rice. For a floral flavour, you can use Thai Jasmine Rice. If you want a balance between consistency and flavour, aromatic Basmati Rice is a good choice due to its starch content.
• Milk: Any kind of dairy or non-dairy milk will work. For a creamier pudding, use milk with a higher fat percentage.
• Sugar: Start with white sugar to sweeten the pudding. You can use 1/3 cup of granulated sugar and adjust by adding more to taste.
• Salt: A small amount of salt brings out the flavours of the other ingredients.
• Optional Ingredients: You can add ground cinnamon, raisins, lime zest, or vanilla extract for extra flavour.

Method:

• Rinse the rice: Before cooking the rice, rinse it with cool water until the water runs clear. This helps to remove excess debris and starch.
• Cook the rice: In a saucepan, bring water to a boil. Add the rice, reduce the heat, and simmer for about 15 minutes. You can also cook the rice in a microwave or oven.
• Add milk and other ingredients: Once the rice is cooked, add milk, sugar, salt, and any optional ingredients of your choice. Stir well to combine.
• Simmer until thickened: Return the saucepan to the stove and simmer over medium heat, stirring occasionally, for about 15-20 minutes. The mixture should thicken, and the rice should be very tender.
• Optional: For a richer pudding, stir in a tablespoon of unsalted butter at the end of cooking.
• Serve: You can serve rice pudding warm or cold. It will thicken as it cools, so you can adjust the consistency by adding more milk if needed.

Tips:

• Leftover rice: You can use leftover cooked rice to make rice pudding, but you may need to adjust the water ratios.
• Avoid rinsing enriched white rice or Basmati rice: Rinsing these types of rice is not necessary and can affect the final texture of the pudding.
• Customise your pudding: Rice pudding is easily customisable. You can experiment with different types of milk, spices, dried fruit, or other add-ins to create your perfect pudding.

How to make rice pudding with cooked rice

Rice pudding is a great way to use up leftover rice and is a comforting dessert that is sweet and rich in carbohydrates. Here is a simple recipe that you can make on the stovetop or in the microwave.

Ingredients:

• 3 cups cooked rice
• 1/2 teaspoon salt
• 1 1/2 cups raisins
• 2/3 cup white sugar
• 2 large eggs, beaten
• 1 tablespoon butter
• 1 teaspoon vanilla extract
• Milk
• Cinnamon and nutmeg to taste

Method:

Combine the cooked rice, milk, and salt in a saucepan over medium-high heat. Cook the mixture, stirring frequently to prevent burning, until it thickens (around 15-20 minutes). The milk will reduce and leave a creamier sauce.

Add in the raisins and sugar and continue cooking until the raisins are plumped up, stirring constantly to ensure the milk doesn't burn and the rice doesn't stick to the bottom.

In a separate bowl, whisk together the beaten eggs and 1/4 cup of the hot rice mixture. This process is called tempering the eggs and will prevent them from scrambling when added to the hot rice mixture.

Rapidly whisk the tempered eggs into the rice pudding and cook for a few more minutes, stirring constantly, until the mixture thickens.

Remove the saucepan from the heat and stir in the butter and vanilla extract. Season with cinnamon and nutmeg to taste.

Storage and Reheating:

Rice pudding can be served hot or cold. It can be stored in the fridge for a few days, covered with plastic wrap. The flavour may even improve and become more intense. If you prefer your rice pudding hot, it can be reheated in the microwave on a medium-low setting in 30-second increments, stirring occasionally, or on the stovetop over low heat.

How to make rice pudding with different flavours

Rice pudding is a creamy mixture of rice and milk, cooked until thick and soft. It can be made in both sweet and savoury varieties. The basic ingredients are rice, milk, sugar, salt, egg, raisins, butter, and vanilla. However, you can add a variety of flavours to your rice pudding. Here are some tips on how to make rice pudding with different flavours:

Classic Rice Pudding

For a classic rice pudding, you will need white rice, cooked until tender, milk, sugar, salt, egg, raisins, butter, and vanilla. Cook the rice in water until tender, then add milk, sugar, and salt, and cook over medium heat until thick. Stir in the remaining milk, egg, and raisins, and cook for another two minutes. Finally, remove from the heat and stir in the butter and vanilla.

Chocolate Rice Pudding

For chocolate lovers, a chocolate rice pudding can be made with chocolate milk, a touch of vanilla extract, and white rice. Top with whipped cream, pecans, coconut, chocolate shavings, or a cherry.

Pumpkin Spice Latte Rice Pudding

For a seasonal treat, try making a pumpkin spice latte rice pudding. This variety uses water, vanilla, coffee, milk, pumpkin spice, and pumpkin puree.

Coconut Milk Rice Pudding

For a tropical twist, use coconut milk instead of regular milk in your rice pudding. This will give it a subtle coconut flavour.

Cinnamon Rice Pudding

Add a stronger, earthy, and fresher taste to your rice pudding by using fresh cinnamon sticks. You can also use ground cinnamon as a garnish, along with raisins.

Dairy-Free or Vegan Rice Pudding

For a dairy-free or vegan option, use unsweetened non-dairy milk such as cashew milk or oat milk. You can even use canned coconut milk, but be aware that it will have a stronger coconut flavour.

Frequently asked questions