I thought some of my readers would find a gluten free rice milk recipe useful. It may be sweetened with your choice of sweetener or left unsweetened. Make it sugar-free by using stevia. I used xylitol in mine. You can use pure maple syrup, molasses, or during the blending process use a few dates. (However, using dates will darken the color.)
You will save money by making your own gluten free rice milk. You’ll also save your health by avoiding processed milk. However, it will not be fortified with vitamins and minerals that you may be used to getting in commercial brands. At least you’ll know it is a safe gluten free product.
It works wonderful in baked recipes, and some of my readers use it as a beverage. I only use it in baking because I don’t care for the starchy texture. I hope this saves you money and your health!
Story Behind the Recipe:
What precipitated the idea for this gluten free rice milk recipe was the need for a white colored milk, instead of the milk I use for my protein shakes (almonds, dates and water). With no rice milk on hand, I made my own. The color and neutral flavor and texture of this rice milk was perfect for making homemade dairy-free sugar-free eggnog.
Save money and time going to the store when you've run out of rice milk. But the best part is, save your health, by leaving behind processed milk! Great for baking!
Ingredients:
- 1/3 cup white rice (not instant)
- 4 cups water, and as needed
- Pinch of salt
- 1/4 cup brown rice syrup, honey, agave, xylitol, or sweetener of choice
Instructions:
- Add the rice and 4 cups of water to a saucepan, and bring to a boil. Stir and cover with the lid slightly open. Simmer for 2 hours.
- Set aside to slightly cool.
- Add the mixture to a blender. Add salt and sweetener, and blend for about 2 minutes, or until smooth.
- Add enough water to make 48 ounces. (If your blender is not large enough cut the mixture in half, as well as the salt and sweetener and make it in 2 batches.)
- Store covered in the refrigerator. It thickens as it cools. Once cooled, it will need about 1 additional cup of water to thin. Add more, to meet your desires.
It’s really nice that this recipe doesn’t require any straining. That’s what kept me from trying some of the other ones I found, as I don’t have any cheesecloth, and I wouldn’t want to use any of my kitchen towels. Thanks for sharing!
Garmonbozia,
You can always use a fine mesh strainer for straining homemade milks. That is what I use on my Raw Almond Milk recipe: glutenfreerecipebox.com/raw-almond-milk-recipe. I like to use this milk for baking, not drinking.
So do I strain it, and is it ready to use right away fter thinning with water
Donna, no need to strain it. Though I haven’t used all of mine, so I am not sure if there I will run into lumps later on. It really depend upon the power of your blender.
I would only use this for cooking, as it is a bit starchy, unless thinned down quite a bit. Mine thickened during the cooling process. I would definitely wait for it to cool if you wish to drink it, though, and thin it out.