Tag Archive: Rice

  1. Simple Brown Rice Milk


    Simple Homemade Brown Rice Milk from www.happyolks.comMy kitchen is a few things, but sophisticated is not one of them.

    Most of my dishes, pots, pans, and silverware are hand-me-downs from friends and family. I bought my Kitchen Aid stand mixer on craigslist three years ago for $50, and except for a few pieces of glass Tupperware and a purple Le Creuset cast iron pan that were gifts from my Mom, everything else was acquired on the cheap. Wooden spoons, a spatula, and a few good knives go a long way in preparing a wholesome and heartfelt meal.

    My kitchen is not sophisticated, but it is enough. Everything has a story, and they fill the space with a tender and humble energy that I think makes everything taste better. When I think about it, the basic and eclectic contents of my cupboards model the minimalism and contentment I am seeking, practicing, and striving for in all aspects my life.

    Simple Homemade Brown Rice Milk from www.happyolks.comSimple Homemade Brown Rice Milk from www.happyolks.comAccordingly, it was a rare occasion last week that I found myself in need of a specific gadget for a new recipe. I recently learned that I am intolerant to dairy products and (quite oddly) almonds; meaning the almond milk I’ve been drinking for the past five years hasn’t actually been a healthy alternative after all.

    A fine-mesh sieve (strainer) is required for rice milk, and it’s a lovely (and still humble) addition to my collection that I think will be put to good use for years to come.

    All you’ll need to make your own dairy-milk alternative is a strainer, a pot, blender, brown rice, and water. Simple, delicious, affordable, and tummy-happy.

    Simple Homemade Brown Rice Milk from www.happyolks.comSimple Homemade Brown Rice Milk from www.happyolks.comSimple Homemade Brown Rice Milk from www.happyolks.comHomemade Brown Rice Milk (makes one liter)

    • 3/4 cup brown rice
    • 7 1/2 cups of water, divided
    • 1/2 tsp pure vanilla extract

    In a saucepan, bring rice and 3 cups of water to a boil. Reduce to a simmer, and cook for 45 minutes, adding water if the pan dries out. When rice is soft, remove from heat and add 4 1/2 more cups of water and the vanilla. Stir, then let sit for an additional 45 minutes. Transfer soaking rice to a blender or food processor to mix for 3-4 minutes. Strain through a fine mesh sieve or cheese cloth into a mason jar or pitcher, and enjoy for 4-5 days.

    Simple Homemade Brown Rice Milk from www.happyolks.com

  2. Brown Rice Pudding


    With the weight of two weeks of mid-term papers and exams off my shoulders, my body let its guard down and succumbed to repressed exhaustion. Lazing around this afternoon, I flipped through my favorite cookbooks searching for inspiration and came across Terry Walters brown rice pudding recipe (p. 273) in Clean Food. Yes, exactly… I thought. Pudding. My body and brain felt like pudding this weekend, and the visit from my amazing parents melted me into a gooey warm paste. I made a few adjustments to the original recipe primarily because I didn’t have all of Terry’s ingredients on hand, plus I omitted the maple syrup for some meaty dates I picked up at the Farmers Market that I think gave it a subtler flavor.

    You’ll need:

    • 2 ½ cups cooked brown rice
    • 10 ounces extra firm organic tofu
    • 1 cup almond (or rice) milk
    • ½ cup brown rice syrup
    • 6 medjool dates, pitted and chopped
    • 1 tsp nutmeg
    • 1 tsp cinnamon
    • ½ tsp ground ginger
    • 2 tsp vanilla

    (plus) nuts, cinnamon, and brown sugar for sprinkling

    Preheat the oven to 350’

    Before you actually start to assemble the pudding, give yourself about hour to cook 1 ¼ cup brown rice in 2 ½ cups water ( based on package instructions). When the rice is cooked and still warm, combine with chopped tofu and non-dairy milk in a food processor. Slowly add brown rice syrup, dates, nutmeg, cinnamon, ginger, and vanilla until pureed. Oil a 9 x 12 pan and pour in mixture. Lightly dust with cinnamon and bake in the oven for 45 minutes. Enjoy while it’s still warm, sprinkling some raw walnuts, cinnamon, brown sugar, and even a little cold almond milk atop to send it home.

    ** Two days later… heated this up this morning with blackberries and almond milk, oh my. Protein perfect breakfast :)

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