Ace can’t have dairy, as it upsets his tummy and gives him a bad diaper rash. Therefore, he drinks rice milk. And since he and Nate share everything, Nate drinks rice milk, too. Between the two of them, they drink about $16 worth of rice milk a week. I started wondering how hard it could possibly be to make rice milk, and set out on a quest to figure it out and hopefully cut the grocery budget back a bit in the process.
Well, I did it! I tried several online recipes, then started combining and tweaking them to make my own. I had posted one on FaceBook last week, and that one works well, but I found after a day or two of refrigeration, it was getting gritty. So I have a new one to share, and this one doesn’t have the gritty problem that the first one did, though it does tend to clog their sippy cups (Take N Toss) a bit, but I’ll just get some different sippy cups to remedy that. :)
They were drinking plain Rice Dream, so that is what I set out to make. Skip and I both have tried it against the Rice Dream, and it’s an almost perfect match. The boys turned their noses up at my first few attempts, but they will drink this recipe, so it’s officially been Ace and Nate approved! I taste each batch I make, and I must admit, I’m kind of starting to like it myself…
So here is my recipe, complete with pictures (you can click the images for a larger view):
Home Made Rice Milk
Yields approx. 96 oz.
- 8 c. water
- 1 c. rice (brown is preferred, but I use white)
- 2 Tbsp. honey
- 2 Tbsp. safflower oil
- 1 tsp. vanilla extract
- 1/2 tsp. salt
- more water to thin; approx. 8 c.
- Fill a large pot with 8 c. water, cover and bring to a boil over high heat. (You may add the salt to bring to a boil faster, but I once read that is damaging to your pots, so I choose not to.)
- Add rice, honey, safflower oil, vanilla extract and salt to boiling water. Reduce heat to low and cover. Simmer for three hours. It will look kind of like rice soup after three hours.
- You will blend your rice mixture 2 parts to 1 part water. My blender has measurement marks on the front, so I do 2 c. of rice mixture and 1 c. of water at a time. If you are blending straight off the stove, add cold water to cool off the mixture and not blow the top of your blender off with the pressure from the steam. Here’s my $20 Wal-Mart blender in action (set to “Smoothie”):
- After blending, strain twice through cheesecloth to catch any rice pulp left behind. I blend for about 2 minutes each batch, so I don’t get a ton of rice pulp left over. I place the cheesecloth in a strainer over a pitcher and pour from the blender into that. The second photo shows my rice milk consistency once it’s been strained twice.
- Store in an airtight container in the refrigerator.
Here’s the batch of rice milk I made tonight. I haven’t done the math on the actual cost of doing it this way, but I can tell you it’s a heck of a lot cheaper than buying Rice Dream by the case at Costco.
The only caveat here is that unlike Rice Dream, this is not fortified. There are no added vitamins, Calcium or the like. I’m looking for a way I might be able to properly fortify it myself, but in the meantime, I am just making sure that the boys get a multi-vitamin and other sources of Calcium.