This delicious and healthy rice milk recipe is made with whole brown rice, a natural sweetener, and lightly cultured with fresh lemon juice.
This cultured drink is a juiced-up version of plain rice water that is useful both therapeutically as well as food.
The version I use is inspired by Nourishing Traditions Cookbook.
The recipe in NT uses liquid whey as the starter. However, I’ve used lemon juice instead for years to make the beverage dairy-free when needed.
If your child is allergic to coconut as well as dairy, traditional rice milk works well. Avoid the sugar-laden, nutritionless versions from the store packaged in toxic containers!
An alternative to fresh lemon juice is homemade apple cider vinegar. If you buy ACV instead, be sure it is raw and packaged in glass.
I think the recipe flavor turns out better with lemon juice, however.
Wild Rice Option
If you prefer nonfermented beverages, this wild rice milk recipe uses soaked rice instead of fermentation. This renders the rice digestible without the slightly sour taste typical of cultured foods.
Since wild rice is not technically a grain, substituting it for brown rice is suitable for those on a grain-free diet.
Lightly Fermented Rice Milk
Delicious and healthy rice milk recipe made with whole brown rice, a natural sweetener and lightly fermented with fresh lemon juice.
Rinse rice and then cook in filtered water, covered, until rice is mushy. This will take several hours.
Blend rice and remaining liquid together in a food processor until very well mixed.
Place the liquefied mixture in a glass jug with sea salt and lemon juice or cider vinegar. Cover tightly and leave on the counter for 1-2 days. Refrigerate.
To serve, blend with remaining ingredients and dilute with enough filtered water to achieve the desired consistency. It will be necessary to stir and remix with every glass.