almond and rice milk

Since I was recommended to cut down on milk a little while back, I have been on the look out for tasty alternatives to milk to have with cereal in the morning. A friend introduced me to an organic rice and almond milk in the supermarket (Coop) that I love but wanted to make and adapt to my own taste. I came up with this recipe and absolutely love the outcome. It is a little time consuming but totally worth it!

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Makes just over 1l milk. Ingredients: 200g skinned almonds, 800ml water, 130g brown rice, 600ml water for cooking, 400ml water for soaking & blending, 50g sugar, 1/2 vanilla pod.

You have to make this recipe in two steps – essentially you make the rice milk and almond milk separately and then mix them together. Soak the almonds ahead of time in plenty of water for a couple of hours or overnight if possible.

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Start making the rice milk. Place the brown rice in a saucepan with 600ml water. Bring to a boil and leave to simmer for 45 minutes adding water if needs be. Once the rice is soft and the water absorbed, remove from heat and add 400ml cool water. Leave to soak for another 45 minutes off the heat.

In the meantime you can make the almond milk. Discard the water used to soak the almonds and place almonds into the blender. Start the blender and add water 200ml at a time (4 x 200ml). Mix well until almonds are pulverised and liquid is white and frothy. Place a clean and rinsed 100% cotton tea towel over a sieve and a large bowl and pour in the liquid. When you’re left with the almond pulp put the sieve to the side and squeeze remaining liquid through the fabric. Set the almond milk aside.

Finish off making the rice milk. Place the soaking rice and water in the blender with the seeds of half a vanilla pod and 50g sugar and mix for 3-4 minutes. Just like the almonds, strain through a cotton cloth, mix with the almond milk and store in the fridge for 3-4 days.

I know this seems like quite the effort but I promise, it’s really worth it! xS