Rice milk is my new passion!
It has many charms, but one of the main things is that it is suitable for people with allergies.
It’s gluten-free unlike the oats one, it is not nutty like the almond one, it does not contain lactose, as in ordinary milk, and it costs next to nothing to make it!
For this recipe, we will need brown rice. Why brown? It is simply many times healthier than white.
Brown rice is basically white rice without additional processing. The latter is made white (peeled) so that it quickly boils.
In America, it is saturated with vitamins after peeling, but this is an artificial benefit, so to say.
Brown rice contains selenium, which fights cancer.
It is rich in manganese, which, in turn, helps our body to form fatty acids that create a healthy form of cholesterol.
Manganese is also useful for reproductive function and the health of the nervous system. Brown rice can be called an antioxidant. The rice is rich in fiber and miraculously fills since it is a whole grain.
Brown rice is also a healthier food option for diabetics. It is much more useful than white because it is able to control sugar level in the blood.
Rice milk in its shape and texture is very similar to coconut milk from the store. It is thick and slightly viscous. It can be used in many vegan recipes, but I consider the most delicious use of it a chocolate cocktail, which can be called “Healthy Nesquik”. My children were completely ecstatic about this delicacy and lined up for another portion.
I guarantee, after my recipe, you will never buy your children a sugar-packed chocolate milk from the shop again, because it is a no match for the cocktail that I offer. Very tasty, affordable and healthy.
Chocolate rice milk or regular one – the choice is yours!
Ready? Set? Let’s go cooking!
We will need:
2 cups (1 cup – 250 ml.) of boiled brown rice
3.5 cups (for thick milk) – 4 (for more liquid) water
5 large, soft dates
3 tbsp. of sugar-free cocoa powder
To begin with, the rice should be brown, not white. To make a really useful drink, you can not do without brown rice.
The rice should be completely cooked, be soft and not crunch on the teeth. The cup must be filled tightly. Press rice with a spoon to get 2 full cups of rice.
Mix the rice with water and stir for a few minutes.
Filter the resulting liquid through gauze or fine sieve, then repeat the process a second time: blend the milk then filter.
You will get a slightly viscous composition. It is perfect for cocktails!
If you do not want to continue the recipe and make milk chocolate, then I advise adding a little water to make the compound more like ordinary milk.
Add cocoa powder and dates if you want to go for a chocolate dessert. Whisk!
Done! Absolutely fantastic chocolate cocktail “as from the store” in front of you! Cool and serve.