Making Rice Milk
gluten free, dairy free, egg free, nut free, corn free, soy free, sugar freesuitable for RPAH Elimination and Failsafe diet
Commercial rice milks have many ingredients and some of us sensitive folks do better making our own... also it is much cheaper to make yourself!
This recipe uses a Thermomix. You could probably do it using your stove top and a blender...
It is smooth and creamy... perfect for all your drinking and cooking needs.
You can add a crushed calcium tablet if required for children.
Ingredients
1L Water80g White Rice Flour (approx half a cup)
2T Pure Harvest Rice Syrup
1T Rice Bran Oil
Pinch salt
1t Sunflower Lecithin
Method
Weigh water into Thermomix BowlWeigh flour
Add other ingredients (excl lecithin)
Cook 60 degrees for 6 minutes on Speed 4
When done, puree 40 seconds on Speed 8
Strain through cheese cloth
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| Strain through cheesecloth |
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| Squeeze out the excess... |
Put liquid back in Thermomix and add lecithin
Puree 30 seconds on Speed 6
Use froth for coffee, then pour rest into a Tupperware bottle.
Once cool store in the fridge for 2-3 days
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| Perfect froth for your coffee... |
Sunflower Lecithin is used as an emlusifier and helps create the creamy texture of this milk.
You can purchase it from Biomed Cafe online... (see suppliers tab)
If you are using the milk for cooking only, you can omit the Lecithin.
Milk will settle upon standing, shake before use.
