Quick & Easy Rice Milk

Posted in Recipes on Friday, August 19th, 2011 at 11:57 am  ›  2 Responses

Ingredients

It is best to use warm water and warm rice

4 cups hot/warm water

1 cup (160g) cooked rice (white or brown)

1 tsp vanilla

Method

1. Place all ingredients in a blender until smooth.
2. Let the milk set for about 30 minutes.
3. Pour the milk steadily into another container (e.g. old jam jar), leaving most of the sediment in the first container.
4. It can be stored in the fridge for up to 5 days.

2 Comments

1. 

   Anri Landman April 18, 2012

   Hi Hannah

   I hope you are well. I’ve heard that it is better not to keep leftover rice in the fridge, because it has higher chances of causing food poisoning. Is this true? And if so, why would it be okay to keep the rice milk in the fridge?

   Thanks.

2. 

   Hannah April 18, 2012

   The main bacteria to be concerned about is one called bacillus cereus – which can cause nausea, diarrhoea and vomiting. You are correct that it grows on rice within hours of preparation and for this reason rice should be consumed within 24 hours.

   Rice milk made at home carries a similar risk except that you are leaving behind most of the sediment which is where the greatest risk is. However, it must still be stored for a maximum of 5 days in an airtight container. It should not be left open in a jug.