I’d always kind of wondered how rice (or soy or almond or hazelnut) gets turned into milk. We pretty much know exactly where dairy comes from, but rice milk was hazier. It just magically appears in little square cartons at the grocery store, right?
Well, now I know how the whole mysterious process of turning a grain of rice, or several grains rather, into a white liquidy substance goes.
Since Ada reacts to beans, I can’t have products with guar gum in them. And since she reacts to corn, I can’t use things with xanthum gum either. These gums bind things together and their origins used to be mysterious to me, too. But now I have to know what every little thing is in ingredients lists, and there isn’t a rice, almond, cococut, soy, or hazelnut milk on the market that doesn’t have one of these two things in them.
I can’t have nuts or soy right now anyway, but there are some great dairy replacements on the market now made with cococut milk by So Delicious, but, while they have very few big allergenic foods, they do have guar, so I have avoided them.
I’ve been missing something for my coffee or to make smoothies with. I’d heard rice milk was easy to make, and it turns out, it is.
So for one cup of organic brown rice, I made an entire pitcher of rice milk. Cheaper, too. And no sugar, carageenan, gums, additives, preservatives, nothing but rice and water. I made a pretty good milk shake with it. Tomorrow I will try it in my coffee.
Shall I demystify it for you too? I’m sure you can find recipes online, but a quick recap of what I did:
Boiled one cup brown rice as usual.
Blend with enough water so that it purees. Add enough water so that you added 4 cups in all.
Blend again, squeeze through cheesecloth or fine strainer.
Give the “rice pulp” to your adorable and perfect dairy allergic baby.
Forget to take pictures to share of the three helpings of rice pulp she gets behind her ears, in her eyelashes, on the floor and inbetween her toes.
Refridgerate and make smoothies in the morning!