Making Rice Milk with your SoyQuick™
|Making homemade rice milk has never been easier! With the SoyQuick Automatic Soymilk MakerT, you can make rice milk from many varieties of long and short grain rice, including brown, white, wild, and sweet, as well as combinations such as brown-wild, or sweet-brown. Many types of rice are widely available, so the variations of tasty beverages are almost endless.|
Make Fresh Rice Milk and Save!
Rice milk purchased commercially is generally quite expensive; most customers pay between $1.99 and $2.99 per quart. Over the course of a year, or even a month, your rice milk costs can place a heavy burden on your grocery budget.
The cost to make fresh rice milk is generally even less that for soymilk, since the cost of rice when purchased in bulk can be amazingly inexpensive. With SoyQuick™, you can make a quart of rice milk for just a few cents.
By making fresh rice milk, your not only gain substantial savings every week, you also contribute to an eco-friendly way to reduce container waste by keeping cartons and jugs out of our landfills.
Preparation and Clean-up
Rice milk can be made from pre-soaked rice, or directly from dry rice.
Rice milk is stickier than soymilk, so cleaning may take a few more moments, but the instruction manual and the free cleaning kit will greatly assist in making clean-up a snap.
Flavoring your Rice Milk
By making your own rice milk, you are able to control the flavor to perfectly suit your taste. Some people prefer plain rice milk, while others like to add a little flavoring and/or sweetener such as vanilla, chocolate, honey, sugar, or cinnamon and other spices.
Using sweeter rice or mixing different types of rice together also varies the flavor of your rice milk. Brown rice, for example, produces a nuttier flavor than white rice. Because only the hull is removed during the processing of brown rice, it also has more fiber, vitamins and minerals than white rice.
Many customers add 1-2 tablespoon of flax or sesame seeds with the rice, or even substitute half of the rice for almonds or other nuts, for a wonderful flavor and increased nutrition. For information and links about where to find different types of rice for your machine, visit our links page. Bob’s Red Mill, for example, has many types of rice and other grains available on-line.
Recipes with Rice Milk
Spicy Cabbage Wontons
You may find yourself making a meal of these bite-sized morsels; luckily, the recipe makes enough to do just that. Steam the dumplings in three batches, rolling the next batch as the first is steaming. They can be wrapped in a damp towel and stored in a plastic bag in the fridge until ready to steam.
2 tsp (10mL) olive oil
1 large clove garlic, minced
2 red jalapeño peppers, stems and seeds discarded, minced
1/4 tsp (0.5g) minced ginger
2 cups shredded green cabbage
8 ounces (230g) seitan, minced (a wheat meat substitute)
1 to 2 tsp (2 to 5g) ginger, grated and squeezed for juice
1 tsp (5mL) tamari
1 Tbsp (15mL) nonfat or lowfat rice milk
1 Tbsp (10g) minced scallions
3 large cabbage or bok choy leaves
1 package (50 wrappers) wonton wrappers
Heat oil in the wok until sizzling. Add garlic, chile peppers, and ginger; fry 30 seconds, stirring to prevent sticking. Add cabbage and cook 1 minute. Add seitan and ginger juice; cook 1 minute. Then add tamari and rice milk. Cook for 2 minutes, stirring occasionally. Remove from heat; stir in scallions and set aside.
Fill wok with water to just below the level of the bamboo steamer. Arrange cabbage leaves to cover the bottom of the steamer. Bring water to a boil.
Meanwhile, place the wonton wrapper diagonally on a cutting board or plate in front of you. Fill with 1 tsp (5mL) of cabbage mixture. Wet your index finger and run it along the top two sides of the wonton; fold wrapper in half, bringing the bottom half up to meet the top. Press sides together to seal. Bring the two folded corners to the back of the wrapper, overlap and seal with water.
When water is boiling and the leaves have wilted, place the first 1/3 of the dumplings in a single layer on top of the cabbage. Cover and steam for 10 minutes.
Nutrition Facts Calories: 32
% fat calories: 10%
White Sauce using Rice Milk
This works well as a basic sauce for vegetables; for instance, over green beans with some toasted hazelnuts for garnish.
1 cup (240mL) rice or soy milk
2 Tbsp (30g) cornstarch
1 Tbsp (15mL) soy sauce or 1/2 tsp (2g) salt
Freshly ground black pepper
In a saucepan, heat 3/4 cup (180mL) of the rice or soy milk over medium heat. Do not let it boil. Combine the remaining rice or soy milk and cornstarch. Mix into heated mixture and cook over medium heat until the sauce thickens. Stir in soy sauce (or salt) and pepper. Serve over vegetables.
Nutrition Facts Calories: 38
Makes 4 Servings