Friday, April 24, 2009

Indian Dinner Redux and More Rice Milk

Dinner was the Indian Spice Vegetables with some of the Tamarind Lentils on the side. Thankfully, after sitting a few days, the vegetables were more flavorful and just a bit spicy. And just to tell you exciting I found dinner, this photograph was taken when I was half-way through, because I forgot to take it first. Guess leftovers are getting to me a bit.

In other news, I made anther batch of the rice milk base today. This time it was a bit different. I upped the agave nectar to ½ cup and added 2 Tbsp of coconut oil; per idea from kateboy when I originally put this up. I also blended the base mix while it was hot with my immersion blender. However, I think this recipe will have one more version before it is to where I want it. The almond flour still does not get as mixed in as I would like it to do so. I think for the next iteration, I am going to run the almond flour, coconut oil and agave nectar through the Magic Bullet and get them well emulsified. Then blend with the immersion blender after cooking the rice flour and water. If I can get rid of the little chunks of almond flour, then this should be really good. I also measured it this time and ended up with a bit less than 5 ½ cups, which is a nice amount.

The best finding about this current iteration is that I no longer need the Magic Bullet to create the rice milk when adding the water. All I did this time was added the base and water to the pitcher and shook it up. It blended quite well and should stay emulsified for quite a while.

1 comment:

  1. Making your own rice milk, that's great! I haven't made my own almond milk in ages, but I should start doing it again.