terça-feira, 28 de setembro de 2010

Receita de leite de arroz para fazer em casa :)

How To Make Rice Milk – The Recipe

Ingredients and Supplies:

1 cup uncooked organic long grain brown rice
8 cups water for cooking
More water for diluting
1 teaspoon salt
Glass mason jars for storage
A Blender
Mesh strainer


Thoroughly wash the rice.
Put 8 cups of water in a big pot and bring it to a boil over high heat.
Pour in the rice.
Cover the pot and lower the heat to let the water simmer.
Cook for 3 hours.

You will end up with something that looks a bit like a soupy rice pudding. Add the salt.

In batches, fill your blender halfway with the rice mixture and halfway with water. Blend until very smooth. Strain twice through a fine mesh strainer into a mason jar. Continue on with the rest of the milk until you’re finished, filling jars and screwing the lids on good and tight.

Even with the extra water, the homemade rice milk ends up thicker than the product you might be used to if you’ve always purchased Rice Dream Rice Milk. It’s more like rice cream! You may want to dilute it further at the time of serving it. Just add a bit more water until it’s the desired consistency.

Optional Additions To Your Rice Milk Recipe

A look at the label of Rice Dream Rice Milk reveals that it contains oil. Oil does make things creamier, and we like to add about 2 Tablespoons of organic sunflower oil to our batch of milk.

We also like to add about 4 Tablespoons of Maple Syrup to our batch of milk, as we are still used to the slightly sweeter taste of the Rice Dream product than what you get from homemade. It’s not a big difference…just a little one.

Making a blended rice and nut milk is a cinch. At the blending stage, add some blanched raw almonds or hazelnuts, or some cashews for an even richer, creamier, more nutritious milk.

What About Nutrition In Homemade Rice Milk?

Rice Dream’s Enriched Rice Milk has supplements added to it to give it more nutrition. The figures are as follows, according to the label.

1 Cup Gives You:

10% of your US RDA of Vitamin A
30% of your US RDA of Calcium
25% of your US RDA of Vitamin D
15% of your US RDA of Phosphorus
4% of your US RDA of Iron
25% of your US RDA of Vitamin B12

Families who are concerned that ceasing to drink Rice Dream’s processed, enriched product might leave them with a nutrition deficit might want to consider inventing a way for enriching their homemade rice milk with a liquid vitamin supplement. Or, simply take a vitamin supplement if you are concerned about this. That would be a safe bet.

Our family really isn’t concerned about this as we consider rice milk to be a bit of a side dish and not a central source of nutrition in our very rich and varied daily diet. Wondering where you can get these vitamins and calcium in your daily fare? Here’s a quick list:


Leafy greens, sesame seeds, figs, oranges


Nearly all foods contain some amount of phosphorous. Seeds, beans and nuts have a great deal of it, but there is controversy about the absorption of it in the medical community. Oddly, nearly all of the literature I’ve seen recently on phosphorous deals with becoming a vegan to avoid renal (kidney) failure caused by overdosing on the high amounts of phosphorous in meat and dairy.

Vitamin D

Comes from getting about 15 minutes of sunlight a day. Again, if you’re worried, take a supplement. Why fret?

Vitamin B12

People used to get B12 from eating unwashed vegetables. It’s not really something I’d recommend, so this is the one thing that most vegans take as a supplement. It’s a big controversy, and one that’s better to be safe than sorry about. Go ahead, take the supplement.


Lentils, spinach, other greens. Absorption appears to be increased when you eat an iron containing food with a vitamin C containing food, just so you know. Most vegans eat vast quantities of iron if they are eating a whole foods diet.

So, we, personally are not too concerned around here about not drinking a fortified processed food (Rice Dream Rice Milk) because we have such balance across the board when we eat. Some families tend to think along the lines of nutritious foods and junk foods. They eat dinner for nutrition and junky foods just for fun. We don’t really have junk food around here, but we do think of some foods as basics and others as frills. For example, maple syrup is hardly essential to our health, but we like to have it as a frill. Rice milk, to us, is a frill. Something nice to cream up our tea or add to a sauce or blender drink. Not the staff of our life.

If rice milk is a food to you, and you are feeling concerned about vitamin sources, definitely do your own research on this. What may be a good choice for us may not be a good choice for you and your specific situation. People have been making milks from seeds, nuts and plants for countless ages. Have confidence. No matter where you come from, you come from a tradition of skilled people.

How Much Rice Milk Does A Recipe Make?

Our recipe makes about 5 one pint glass mason jars of rice milk. When we purchased commercial rice milk, our family went through about 1/2 gallon of this milk a week. That’s the big container of Rice Dream Rice Milk. There are 4 pints in 1/2 gallon, so the above Rice Milk Recipe makes a little over a week’s supply of milk for us. You may need more or less. You could halve the recipe if you need less milk.

Most of the time spent making the milk is in the 3 hour cooking, and you don’t have to do anything during that time. Just let it cook.

When the milk has been poured into the mason jars, store it in the refrigerator.


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