This is a really tasty way to make rice milk. This recipe is from Nourishing Traditions
by Sally Fallon. One of my many favorites from her cookbook.
Makes 2 quarts
- 1/2 c brown rice
- 8c filtered water
Cook rice in water for several hours until it is very mushy. Pass it through a mill or sieve.
Add to the mushed rice:
- 1/4 c whey
- 1 t sea salt
Place in 2 qt jug. Cover tightly and allow to stand at room temperature for 2-3 days.
Transfer to fridge. Separation of contents is normal.
To make into a drink, blend:
- 1/4 c raw honey or maple syrup
- 1 t cinnamon
Add water, until you find your preferred consistency and serve over ice.
This recipe is from Egypt but tastes just like orchata. The Egyptians also have a tamarind drink similar to the tamarindo a Central American drink. Long-cooked brown rice is very supportive to the GI tract and easy to digest.
I have 2 questions:
1)Where does one get whey? Are you talking about whey protein powder? Grocery stores don’t carry liquic whey.
2)I noticed that live bacteria is not added to the product. How does it acquire bacteria for fermentation? From the air?
I know this is a really old post, but I’m hoping you can tell me if it’s supposed to taste a bit sour before adding the honey? I let it ferment for 2 days and it tastes sour. I just want to make sure it’s normal! Thank you!
Oh yes it should definitely taste sour good job 🙂 I am happy to see this old favorite is helpful for you!
It’s delicious 🙂 thanks for sharing this post!
I’ve just tasted the fermented rice, but I think it hasn’t fermented. Could it be because I used tapwater which wasn’t filtered ? By boiling, I thought the chlorine (inside the water) would disappear… Anyway, how is this fermented rice supposed to taste… sweet isn’t it ?
Very nice recipes here !
I just made this recipe from Nourishing Traditions and it is delicious! It doesn’t even come close to store-bought rice milk. I will definitely be making this again and again.
Oops! Obviously I meant store-bought rice milk doesn’t come close to this recipe.