Milk Substitutes
Forwarded by Bernadette Kwarchany
First Two Recipes Courtesy of Milly C.
Brown Rice Milk
From Cathe Olson, The Author Of Simply Natural Baby Food available at
Moderator of Mothering's Good Eating!
Discussion Forum
You won't believe how easy it is to make your own rice milk. This costs just pennies to make too. Try it warm or cold.
1/2 cup brown rice
8 cups water
1/2 teaspoon sea salt
1/8 teaspoon granulated kelp (optional)
1 cup or more cold water
3 tablespoons maple syrup or honey
1/2 teaspoon ground cinnamon
Place rice, 8 cups water, salt, and kelp in pan. Cover and bring to a boil over high heat, reduce heat to low and simmer 3 hours, or until rice is very soft. (You can also do this in a crockpot overnight.)
In blender, puree rice mixture with remaining ingredients. You will have to do it in two batches. Puree each batch at least 2 or 3 minutes to completely liquefy the rice. Add more water if a thinner consistency is desired. Keep refrigerated.
Yield: About 6 cups

Brown Rice Milk
From Bernadette Kwarchany
In a blender, mix until smooth:
1 cup brown rice
2 cup warm water
1/2 cup cashews (can use half cashews and half almonds)
1/2 tsp salt
4 Tbs. honey
Add 4 more cups warm water.
Strain through a jelly strainer (purchased at Walmart). Chill. Shake before use, as this settles in the refrigerator.
Note: The pulp left over can be used in your veggie loafs or added into cooked cereals such as oatmeal and cream of wheat.
Oatmeal Milk
You can also use cooked oatmeal instead of the brown rice to make another delicious and economical milk substitute. For those cold mornings, you can heat this milk and add to your dried cereals.
To make a delicious drink, whiz a banana, 1 Tbs carob powder, and about 16 oz of this rice milk. A frozen banana makes it more like a malt. Enjoy!

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