Homemade rice milk

Today my role as a personal-cooker is doubled because, in addition to showing you how to prepare homemade rice milk, I will also give you a small lesson on the general characteristics of this extremely delicate drink. So let's compare the pros and cons of rice milk. So now I take on the role of a personal teacher and illustrate these characteristics with an explanatory board. Benefits of rice milk:

1. Very pleasant taste
2. Product defined as "low allergenic": it does not have the typical proteins of cow's milk to which many subjects are sensitive
3. It has no lactose, a sugar found in animal milk
4. It does not contain cholesterol
5. Low fat: of which many are polyunsaturated fats and few saturated ones
6. Very digestible thanks to the presence of simple sugars (which derive from the "hydrolysis of" starch)
7. Suitable for vegans
8. Much cheaper than purchased rice milk

1. Lack of vitamin B12 and vitamin D
2. Reduced calcium concentration
3. Reduced concentration of proteins (proteins with low biological value), however, is indicated for low protein diets
4. Contraindicated for diabetics because it contains important quantities of simple sugars. For the same reason, even those who are overweight should be careful in its use

Video of the Recipe

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Identity Card of the Recipe

• 29 KCal Calories per serving

• Ingrediants

  For the rice milk

  • 100 g of rice
  • 1 liter of water

  To flavor (of your choice)

  • 1 vanilla pod
  • 1 pinch of cinnamon

  Materials Needed

  • Casserole with lid
  • Immersion mixer
  • Carafes
  • Strainer or colander with tea towel
  • Wooden spoon
  • Glass bottle
  • Straws (optional)

  Preparation

  1. Boil the water with the rice: once the rice has boiled, lower the heat and continue cooking over low heat for 40 minutes, preventing the water from evaporating excessively.
  2. Allow the overcooked rice to cool in the same cooking water for at least 20 minutes.
  3. With the immersion mixer, chop everything for a few minutes, until it forms a velvety cream. If the liquid is too thick, it can be diluted with a little water until the desired consistency is obtained.
  4. At this point, it is possible to use the milk thus obtained or filter it through a narrow mesh strainer.

  Personal-Cooker's advice
  If you do not want to filter the liquid obtained, it is recommended to mix the liquid for a long time, in order to break and flake all the rice grains.
  Alternatively, to eliminate all the rice residues that have not melted, it is possible to filter the liquid through a strainer or a clean cloth.
  Any residues can still be recovered for the preparation of pancakes or meatballs.

  5. The rice milk is ready to be consumed: it is advisable to sweeten the milk with a little sugar, or to flavor it with cinnamon or vanilla (in the latter case, it is recommended to boil the rice milk again with an engraved vanilla bean). If not used immediately, the rice milk thus obtained can be kept in the refrigerator for a few days, closed inside a glass or plastic bottle.

  Alice's comment - PersonalCooker

  And now we just have to use rice milk as we like, also because this drink lends itself in a divine way to the preparation of a thousand and more recipes: light béchamel, puddings, milkshakes, ice creams and much, much more.

  Nutritional values ​​and Health Comment on the recipe

  Rice milk is a more digestible and less energetic drink than whole milk; it is also cholesterol-free and almost totally free of saturated fats and proteins. For convenience, the nutritional values ​​of the NOT filtered rice milk have been translated on the side, with numbers rounded to only one decimal; it is clear that lipids are still present also in refined cereal, but in 100ml of milk they do not reach a density that deserves to be counted. Rice milk can be used in rehydration and energy recovery of the athlete, both before and after. after training or competition.