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.
Accordingly, 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.
- 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.