MAKE YOUR OWN RICK MILK | A: OK | AB: OK | B: OK | O: OK
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Masure 3 HEAPED tablespoons of rice flour with 6 tablespoons of cold water until it is of a runny consistency...if it is too dry add a little more water.
When it is of a 'pourable' consistency add one tablespoon of light olive oil, (not the extra virgin as that will be too strong). If you want a fuller flavor you can add 2 tablespoons but I find one is enough. Mix well.
Add (stirring all the time with a wooden spoon) to the pan full of hot water. Put on the cooker and stir for about 4 or 5 minutes over a low heat until slightly thickened. It will look quite milky already...there's no need to bring to the boil.
Take off the heat and add one tablespoon of white sugar and two of maple syrup.(or whatever sweetener you like to use but I tried molasses sugar and the flavor was not right with rice milk...
...also tried date syrup and the color went completely brown with just one tablespoon and didn't look appetizing although it tasted ok).
Sweetener is to taste: Add or more if you want it sweeter...less if you want it less sweet.
Add a small pinch of SEA salt. I use a grinder and just grind a little of the sea salt rocks.
As soon as it is cool enough to put in the fridge do so and chill until very cold. I have a special big sort of flask that holds two pints and is ideal for pouring the rice milk from.
The taste of the home made stuff is just as good although slightly different but I actually prefer it.
I like to mix the very cold rice milk with half soy milk and add extra maple syrup...yummy!!!!!!!! but the kids like it with organic chocolate powder added to it (I am not that keen of that).
Submitted by: rosie@ptialaska.net
Copyright 2000 by ER4YT Recipe Project