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Quirky Cooking

Rice-Almond Milk

QuirkyJo by QuirkyJo
June 4, 2009
in Breakfasts
92
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One of the greatest expenses for those of us who are ‘dairy-free’ has got to be milk substitutes, such as rice, almond or soy milks. Our family used to go through 2 litres of bought rice milk most days, which cost us at least $2.50 per day. The other day I met a lady who has many allergies, and she buys organic almond milk which costs her $10/litre!!! EEK! So I am very thankful for my wonderful Thermomix, which helps me save money, as well as helps keep us healthy. (Most bought milks contain vegetable oils, emulsifiers and preservatives.)

Here is my recipe for rice-almond milk made in the Thermomix – it’s very quick, and tastes good. And it’s very cheap! The almonds help the flavour, and add calcium. I buy insecticide-free almonds bulk, for about $11/kilo, and bulk organic brown rice.

If you don’t own a Thermomix, try and make friends with someone who does, so you can use theirs! (Ha Ha!) Sorry, but I can’t think of any other way to easily make this recipe! If you cook the rice, then blend it, it gets too thick and ‘ricey’ tasting – I used to try that before I had a Thermomix. Doing it this way, you don’t get that thick ‘rice-water’ consistency. 

If you’d like a grain free, dairy free milk, just make a raw nut milk – that’s the simplest. 100g soaked raw almonds or cashews and 500g water, blended until smooth and strained.

Rice Almond Milk
2014-08-21 11:48:11
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Ingredients
  1. 100g brown rice
  2. 80g raw almonds (or raw cashews for a smoother, creamier milk)
  3. 1.8 litres water
  4. 2 T coconut oil (optional, for creaminess)
  5. 50g honey or pure maple syrup (or to taste)
  6. 1/2 tsp salt
Instructions
  1. Cover rice and almonds with warm water and leave to soak overnight. (For quick soak method, cover with boiling water and soak for 30 mins.) Strain off water.
  2. Place soaked rice and almonds into Thermomix bowl and add 1 litre water. Blend 1 min/speed 9.
  3. Add coconut oil, honey and salt and cook 6 mins/60C/speed 4.
  4. Blend 1 min/speed 9 then add remaining water. Mix for a few seconds on speed 5, then strain through a nut milk bag.
  5. Cool, and enjoy!
Notes
  1. For a quick version, when you don't have time to soak, mill dry rice 1 min/speed 9; add almonds and mill another 10 sec/speed 9; add 1 litre water, coconut oil, honey and salt, and cook; then add remaining water, mix, and strain.
  2. For plain rice milk, use 200g rice and omit nuts.
  3. If you don't have brown rice, any rice will do.
  4. You can use the 'pulp' that's left over in any cakes/muffins/cookies etc, especially the 'blender-batter' ones; or in custard or soups and stews, to thicken.
Quirky Cooking https://www.quirkycooking.com.au/
Tags: almondsbreakfastcoconut oildairy freeGluten FreericeSnacksThermomix
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Comments 92

  1. Hayley Aston says:
    8 years ago

    Hi Jo,
    Just made this rice/almond milk to use in your hot cross bun recipe tonight… and its delicious! So tempting just to drink it straight out of the jug as its cooling! I’m glad there’s plenty leftover after using it in the hot cross buns.. it’ll be going on my breakfasts.. a really yummy alternative to cows milk til our fresh, raw, unpasteurised, unhomogenised milk comes through from our house cow!
    Thanks so much for the recipe. 🙂

    Reply
  2. Kassandra Morgan says:
    8 years ago

    Hi jo,
    My eldest boy has autism so he is gf/cf he’s been on store bought ricde milk for a while now and i’ve just bought a thermomix and wanted to make some rice milk is there a recipe for just rice milk or does this one have a similar taste and consistency to store bought ones texture aversions are a bit of a problem so trying to ease him into the change but save some money.
    kassie

    Reply
    • Jo Whitton says:
      8 years ago

      Hi Kassie, just replace the almonds with more rice – works well, just not quite as creamy. 🙂

      Reply
  3. Vanessa says:
    8 years ago

    Jo, thank you so much for this. My son has to go dairy-free for a few weeks and I didn’t want to go out and buy expensive nut milks. I’ve just made this and it’s delicious! Except that I doubled everything and didn’t add the extra water – I quite like the taste of it as it is. Does it matter about adding the extra water? Thanks again for this recipe.

    Reply
  4. Yvette Proctor says:
    8 years ago

    I love this! So much cheaper! No different on the calories though, unless I don’t have to use oil if I replace the almonds with cashews. Can I do that? Also, as the Almonds help with the calcium, would cashews also help with calcium too or would I need to add a calcium powder of some sort? Not really wanting to add stuff that I don’t have to.

    Reply
  5. Luciana Baran says:
    8 years ago

    Hi Jo, how does this milk compare to A2 milk. We have no allergies or intolerances in our family. I only ever buy A2 Milk.

    Reply
  6. Anonymous says:
    8 years ago

    my 13 month old is still breastfed but only feed her in the morning and at night so thinking.. could i give her this milk instead of cows milk? im not keen on cows milk so wonder if this would be ok? thoughts?

    Reply
  7. Anonymous says:
    8 years ago

    Hi Jo
    I have a friend who has a few challenges at hand. Her 3 year old is anaphylactic to dairy, eggs, wheat and nuts… Do you have any suitable Thermomix recipes? As a start – any milks where nuts are not used as a creamy ‘filler’? Have you got a recipe for Rice milk and sunflower seeds maybe?
    Looking forward to hearing from you.
    Thanks
    Anita

    Reply
    • Jo Whitton says:
      8 years ago

      Hi Anita, you can use sunflower seeds in this one instead of almonds, or just use all rice (so double the rice and leave out the almonds). Lots of suitable recipes on my site – are you on FB? We’re just discussing this there tonight. 🙂

      Reply
  8. Erica @ Mixotrophy says:
    8 years ago

    Any ideas for a recipe that doesn’t separate out when added to espresso coffee? Purely aesthetic, I know, but still!
    I’ve tried a couple of different recipes now, yours included, and they all separate when added to the coffee 🙁

    Reply
  9. Erica @ Mixotrophy says:
    8 years ago

    The commercial ones don’t separate… who knows what they add to them though!

    Reply
  10. Unknown says:
    7 years ago

    I am going to make this for my baby to have in her bottle at night – am trying to see if I can decrease mucous production and stop ear infections. I am not sure about adding sugar or honey to a drink she has before bed – I don’t want her getting cavities – will it taste ok if I leave it out?

    Reply
  11. Unknown says:
    7 years ago

    I have never tried rice or nut milk before – and I just made this. Is it supposed to taste like coconut milk?

    Reply
  12. cooking with and without says:
    7 years ago

    Thank you! We just figured out that baby number 2 is allergic to dairy. I have taken all dairy out of my diet as I am breastfeeding. I followed your instructions and made my first batch of rice milk with sweet brown rice soaked overnight. I added some of the pumpkin spice that I made the other day in my TM.
    I learn so much from you, Thank you!
    Denise
    http://everydayallergic.blogspot.com

    Reply
  13. Genna-Lee Dodson says:
    7 years ago

    Hi Jo

    Great recipe. Do you have a recipe for the use of the left over ‘sludge’?

    Reply
  14. Anonymous says:
    7 years ago

    Thanks for the recipe! I only used brown rice and no nuts. First batch was perfect, second batch was way too thick?! Do I just water it down? Bub drinks it in his bottle so it can’t be too thick! G 🙂

    Reply
  15. Martina Badiali says:
    7 years ago

    I just got my Thermomix and started looking for recipies to make my vegetable milk from scratch… I’m still experimenting but yours, here, is the best I found so far, even if I had to do some minor changes to fit the ingredients I had at home (in Italy, coconut oil/milk is quite a rare thing to find!).
    Your blog is a true goldmine for healthy and fun cooking, thank you for sharing, I’m bookmarking it and coming back for sure!

    Reply
  16. Luisa says:
    7 years ago

    Hi, i was wondering how you use the “leftover” stuff. I see you add it to anything that goes into the thermie – but do you use it as a replacement?
    I loved the milk – and even the leftovers, but i have just frozen them for now.

    Reply
  17. Tori says:
    7 years ago

    Just made this, substituting coconut butter for the oil. Delicious! Thanks.

    Reply
  18. Pingback: Chicken with 40 Cloves of Garlic | Quirky Cooking
  19. Vanessa says:
    6 years ago

    Jo, just making this for the first time tonight. At which stage do we add the salt? It doesn’t appear in the instructions. Thanks. Xx

    Reply
    • QuirkyJo says:
      6 years ago

      I have updated the instructions, thanks for pointing this out 🙂

      Reply
  20. Casey McDermott says:
    5 years ago

    Awesome recipe! I love the use of coconut oil in this and my son loves it. It’s the perfect milk substitute.

    Reply
  21. Sue-Ann says:
    5 years ago

    Hi This recipe sounds great. But can you please tell me how much water is the extra?

    Reply
  22. Jackie says:
    5 years ago

    Hi Jo,

    Just wondering if I could use Manuka honey instead of normal honey or maybe vanilla bean paste to cut out the sugar. My son is on an elimination diet from diary/gluten/sugar and preservatives etc and is nor allowed to eat honey or anything with a high sugar content.

    Thanks
    Jackie

    Reply
    • QuirkyJo says:
      5 years ago

      You can leave it out, it’s only for flavour. 🙂

      Reply
  23. Jen says:
    5 years ago

    How long will this last in fridge and what is best way to store?

    Reply
  24. Julie says:
    5 years ago

    Hi, tried today in a Cuisine Companion and the rice graibs are still in tact at the end of the process. Any suggestions?

    Reply
  25. Brigitte Hines says:
    5 years ago

    Hello Jo, cant wait to meet you one day!! I am on the Gold Coast. Please tell me WHERE to buy the organic almonds for $11 a kilo? Also any other tips of where to buy good health shop goodies at wholesale prices? Your cooking is AMAZING!!…
    Kind regards,
    Brigitte

    Reply
    • QuirkyJo says:
      5 years ago

      Hi Brigitte! This was an old post, but you can buy bulk pesticide free almonds through Trumps in Brisbane – we buy through a co-op so it’s very cheap. I think the price is about $14/kg these days if you buy 12.5kg at a time – still not bad!! Or you can buy smaller amounts in bulk through the Source Bulk Foods Stores!

      Reply
  26. Alex says:
    4 years ago

    Hi Jo
    I am gradually changing my diet and trying to reduce dairy. Can I substitute the brown rice with regular white rice? Will it taste the same?

    Reply
  27. Cathy Hornyak says:
    4 years ago

    Hi Jo,
    My son anaphylactic to dairy and we have egg & nut allergies also. Have just tried making straight rice milk from the recipe in your book. Did the quick version so no soaking. Hoping you could clarify, if in future I should soak the brown rice overnight, or is it not required when not using nuts. Love your recipes, can’t wait for the new book.
    Thanks, regards Cathy

    Reply
  28. Nicole says:
    4 years ago

    How long will this keep in the fridge for please?
    Thanks 🙂

    Reply
  29. Simone says:
    4 years ago

    Hi Jo,
    Thanks for the recipe.
    Would this last about 3 days in the fridge?
    Thank you,
    Simone

    Reply
  30. Caroline says:
    3 years ago

    Can I replace the almonds with cashews? And do I still need the oil if I do so? I know cashews might be more oily than almonds…

    Reply
    • QuirkyJo says:
      3 years ago

      You can leave out the oil and use cashews, perfect. 🙂

      Reply
  31. Nicola says:
    3 years ago

    Hi jo,
    How would I go about making this without the rice. My bf Bub has a dairy,soy and rice allergy so I’d love to make my own almond milk. Also how many cashews would I use to substitute the coconut oil? Thanks!

    Reply
    • QuirkyJo says:
      3 years ago

      Hi Nicola! 🙂 Have you seen this recipe: https://www.quirkycooking.com.au/2009/09/almond-sunflower-seed-milk/ Otherwise, you can just make plain almond milk (the recipe is in my GAPS program and Life Changing Food book). Just leave the coconut oil – both of these recipes are nice and creamy. xx

      Reply
  32. Katie says:
    2 years ago

    Hi how long does this last in the fridge?

    Reply
    • QuirkyJo says:
      2 years ago

      About 4 days.

      Reply
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Today I spent the day helping my friend move house (which was actually quite fun 😄 see my stories!) - no time for Christmas shopping - so I'm thinking tonight I'd better work out some 'digital gift' options. 

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✨✨ You can find the Quirky Gift Cards by tapping on this photo via the link in my profile. ✨✨ 

...and stay tuned for the eBook release tonight! 😍😘

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http://bit.ly/quirkyxmasgiftcard
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I love it when my readers are as excited about my recipes as I am, and want to share them! I only ask that if you do share my recipes on your own blog or on social media, you only share an excerpt or link, not the entire recipe. Full and clear credit must be given to Quirky Cooking with a link back to the original content. If you’d like to share one of my photos, please contact me for permission. Thank you! Jo x

Recent posts

  • Virtual hugs, Victoria! xo October 14, 2020
  • Gluten Free Sourdough Bread (and Starter) June 19, 2020
  • Grain Free Biscuits & Slice for Anzac Day! April 23, 2020

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