Yesterday I decided to try making rice milk. I followed these instructions, and it was very easy to do.
The point of the exercise was to see how I felt about other types of milk, without purchasing it from the store. I mean, why pay $3 or more for something you may not like… and I really didn’t like rice milk. Even after adding vanilla and sweeteners, I just found it too watery and a bit grainy. To top it off, it doesn’t have any nutrients (unlike nut milk or soy milk), so in my books it’s really not worth it.
What I did like though was the leftover rice grits. The recipe above suggested using them as a sort of porridge, and I did – it was fantastic! I added loads of cinnamon and other spices, some of my dehydrated cherries, maple syrup and some rice milk. Filling, easy, and delicious!
Magalie Travels 