Rice Milk Recipe and Some News

Rice Milk Recipe and Some News

I had high hopes for this week. Unfortunately, they got waylaid due to me catching either a really bad cold or possibly the flu (don’t know which one) from a recruiter when I went on an interview late last week. So, except for a few smoothies and odds and ends, I really have not eaten much at all. I didn’t even have coffee for most of the week. However, I am better now.

I did manage to get the rice milk recipe perfected before I got ill. Good thing, since I have been using so much of it that the mix is just about half gone already. And I just made it on Monday. The revised recipe is below.

Rice Milk Base

3 3/4 cup water
1 Tbsp vanilla
1/2 cup rice flour white
1/2 cup heaping, almond flour
1/2 cup light agave nectar
2 Tbsp coconut oil

Bring 3 cups water to a boil in a medium sized saucepan.

Add the vanilla and rice flour to 3/4 cup water, stirring thoroughly.

Once the water boils, stir in the rice flour mixture, stirring constantly with a whisk. Turn heat to medium-low and boil at least five minutes, stirring constantly, until the mixture is thick and no longer gritty.

Depending on equipment available:

No high powered blender:

Put almond flour, agave nectar and coconut oil into blender and blend till smooth (a Magic Bullet is fine). Add to rice flour mixture and mix with stick blender or regular blender until smooth.

High powered blender (VitaMix, etc.):

Let rice flour mixture cool. Add rice flour mixture, almond flour, agave nectar and coconut oil to blender and blend till smooth.

Once mixture is smooth and cool, pour into covered container and place in refrigerator.

Yield: 5-6 cups, probably closer to 5 ½ on average

To make rice milk:

8 oz
1/4 cup base and 3/4 cup water: mix till combined

16 oz
1/2 cup base and 1 1/2 cup water: mix till combined

It will separate in the refrigerator, but will remix quickly upon shaking.


This recipe mixes up quite smooth once blended and the almond flour is now emulsified enough that it blends easier into the rice flour mixture. The “milk” is rich enough that I drank it plain (no chocolate) and was quite satisfied. I have also used it in some cooking this week, for pancakes and some of Bryanna Grogan’s soy free mayonnaise, and it worked as well as commercial rice milk.

I had planned on doing my entry for the Tried & Tasted event, being hosted by Vaishali at Holy Cow!, featuring recipes from SusanV at the Fat Free Vegan blog. However, it is a month long event, so next week will have to do. At least what I had planned on making works for both my schedule this week and also my schedule for next week. If you would like to join in, check out the details over at Vaishali’s blog. This is the first time for me to join in one of these blog events, but to help show all the good things that Susan makes, and that she makes dishes that are either soy free or can be made soy free easily was a no brainer for me.

Now that I have kept you in suspense; the news is that as of Monday, I have a long term temporary assignment. It is at the same place where the TeddyBear works, but not in the same department. The pay is decent and due to this department being behind, I have to do a minimum of 8 hours of overtime a week, which will greatly help the paycheck. But it will greatly affect my cooking. Expect to see more quick and easy dishes. I have a feeling that the Chick-fu will become a more regular part of my diet, since it will be easy to make a meal around that in the evenings. I might also start to feature my lunches as well.

And in case you are curious what a bunny does to celebrate a new job. Why she goes grocery shopping and buys her new favorite ice cream, Coconut Bliss Hazelnut Fudge. It is quite nutty, chocolaty and satisfying.

See you all next week.