Rice Milk Recipe #2 (gluten-free, casein-free)
(My first recipe is here.)
ETA: 06/18/07 — We’ve all decided that this recipe isn’t as tasty as the first one. It’s a little too thick, and even though it technically has the same amount of sugar carbs, the flavor isn’t as nuanced as the 100% honey-sweetened first recipe. I’m leaving this recipe up, because if there’s any recipe-tinkerers around, like I am, you will get an idea of what doesn’t work as well. Next, I’ll try a version leaving in the lecithin, but sweetening it with only honey, and going back to part-guar gum and part-xanthan gum, but decrease the amounts. I’ll post with how it turns out.
As I stated in the previous recipe for rice milk (rice beverage, rice drink, non-dairy beverage, whatever), I found myself spending *way* too much money and travelling way too far for barely-nutritious pre-packaged rice milk. My 5yo has long drunk rice milk, but now that both he and my 1yo need to be completely dairy-free, and since I’d prefer not to drink dairy milk, either, this means that half our family is now on rice milk, and all my baking & cooking is done with it, as well.
For our needs, the rice milk must be gluten-free (Rice Dream has barley gluten), dairy-free and also free of carob (a.k.a. locust bean) gum. I also wanted it to be roughly equivalent to cow/dairy milk in its nutritive values, especially protein, but also carbs and fat.
This second recipe, I tried using half xylitol as a sweetener, and experimented with different thickeners. Note: This version, unlike the first, is NOT soy-free; each serving contains about 1.9 g soy lecithin, which is mostly soy oil. Lecithin is a great emulsifier (helps stuff stay mixed, especially oils and liquids) and contains other nutrients, such as choline and inositol. Lecithin can be derived from other plants (like sunflowers), but it is more than 6x the price. Also, it’s diluted a little more than the original recipe, so that you can simply add a one-cup measure to mix a quart of drink.
According to the ingredients I’ve used, the cost is equivalent to $1.20 per quart. I’ve purchased some of the ingredients, such as vanilla and honey, in bulk, so if you’re squeezing your honey from the little grocery store-bought bear, your costs will likely be quite a bit higher. Alternately, if you sweeten with sugar, your costs will be a lot lower.
This recipe produces enough mix for 11 quarts of rice milk. Each quart contains four 8 oz servings, for a total of 44 servings. Each serving contains 14 g carbs, 3.4 g fat, and 5.1 g protein.
Rice Milk #2
2 Tbsp vanilla
1 c. brown rice flour
6 3/4 c. water (distilled is best)
1 c. honey
1 c. xylitol
1 rounded c. brown rice protein (found at Whole Foods, or various online retailers)
2 tsp. xanthan gum
1/3 cup canola, safflower or sunflower oil
1/3 cup liquid lecithin
(I also ground up four dairy-free tabs of acidophilus with a mortar & pestle, and added that, too)
Combine vanilla, brown rice flour and water in a large sauce pan. Bring to boil over medium-high heat, stirring frequently with a whisk. Boil several minutes, stirring constantly, until the mixture is thick and no longer gritty. Cool to room temperature (I submersed the pan in a bigger pan of ice water to speed the process). With rubber spatula, transfer the brown rice mixture to a large mixing bowl. Add remaining ingredients, and stir with rubber spatula until dry ingredients are moistened. Then, with an electric mixer, beat on high until ingredients are thoroughly combined.
Makes 11 cups mix. To serve, mix 1/4 cup concentrate with 3/4 cup water, and stir or shake well. Or, measure 1 cup concentrate into the bottom of a quart jar, adding water to fill jar. Shake well to mix.
Store the concentrated mix (and diluted rice milk) in the fridge in an airtight container.
Diluted rice milk stays pretty well emulsified; there’s not a whole lot of settling. However, give your rice milk a shake or stir before serving.