Recipe: Jasmine-Apple Rice Milk
Posted by: B Dranoff on: May 13, 2009
NO: gluten, beans, nuts, soy, eggs, dairy products, wheat
NOTE: If your child is going through a high amine or histamine response period, don’t include the cinnamon called for in this recipe.
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When I’m deciding what to make, the first thing I usually do is look to see what I already have. Rice? Check. Water? Check. Apple juice? Grab a few of my son’s lunch drinking box tetra-paks – not the most environmentally friendly solution, granted, but they’re there and ready to go when I am. Salt, ground cinnamon, vanilla extract and organic granulated sugar? No brainers – standard kitchen supply.
This is one of those easy recipes that requires night-before forethought – because you’re using rice, it really does need to soak overnight. But that’s about it for planning – the rest of the ingredients are probably already there in your pantry somewhere!
Ingredients:
- 120 ml jasmine rice (for this recipe, used Lundburg California Jasmine Rice)
- 1300 ml pure spring water (depending on how thick you want your milk)
- between 250 ml (1 juice box) and 750 ml (3 juice boxes) of pure, unsweetened apple juice
- dash sea salt
- pinch cinnamon
- 1.25 ml pure vanilla extract
- 2.5 ml organic sugar (or some other kind of sweetener)
Implements:
- medium sized bowl or large cafe au lait mug
- strainer
- medium stainless steel pot
- spoon for stirring
- blender
- measuring spoons
- measuring cup
Directions:
Stage 1: The night before …
- Measure out 120 ml of dry jasmine rice
- Pour it into a fine weave strainer
- Wash rice well
- Take well rinsed rice and scoop it into the medium sized bowl or mug
- Add 1&1/470 ml of spring water plus a tiny dash of sea salt to rice
- Put bowl or mug in fridge
- Leave it there to soak overnight
Stage 2: The following morning …
- Take the bowl of soaked rice from the fridge
- Pour entire mixture into medium-sized pot, including the soaking water
- Add 710 ml of spring water, pinch of cinnamon, vanilla and sugar
- Turn element on stove to high; stir
- Bring to a boil. Allow to boil for maybe 2-5 minutes or so. NOTE: If the pot starts to overflow, remove it from the heated element for a minute or two.
- Then, turn the heat on the stove down to low (2 or 3 out of 10) and simmer
- Allow to simmer for 2 hours, stirring periodically
- Remove from heat; allow to cool for another 45 minutes
- Set up your blender
- Pour entire mixture into blender
Stage 3: How thick do you want your milk to be?
@ For thick, syrupy milk (kind of like a milkshake), add 250 ml (1 juice box) of unsweetened apple juice
Makes: 950 ml of liquid
@ For a medium consistency milk, add 750 ml (3 juice boxes) of unsweetened apple juice
Makes: 1450 ml of liquid
@ For a thin, more watery consistency milk, add 750 ml (3 juice boxes) of unsweetened apple juice + 470 ml of spring water
Makes: 1920 ml of liquid
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