Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Drinks => Topic started by: spanner on July 01, 2009, 12:15:34 am
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Hi ,
This will determin if we buy a TMX or not.
Does anyone have a recipe for rice milk.
Our household ( except for me) all drink rice milk. We do not drink soy milk due to some of the health issues associated with soy so if we can make our own fresh rice milk then we would save over 600 to 800 a year and with in three or four years it would be a worthwhile investment.
I guess you can see who does not do the majority of cooking in this house hold . :D
Anyway if some one could help me with this then i could well be convinced that we need a TMX rather than painting the inside of our house.
Cheers,
Spanner
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there is a recipe in one of the books ,yes. i have made it but not drunk it (i made it for my young dd)
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Hi Spanner, just to show you how easy it would be to make rice milk - here's the recipe.
50g whole brown rice + 1000g water.
Place rice into the bowl and pulverise for 1 minute on speed 8.
Add water and cook for 7 minutes at 100o on speed 3.
Slowly turn the dial from speed 1 to speed 8 for 1 minute to puree.
Strain & cool before refrigerating.
Tips - the milk can be sweetened by adding and crushing a few dates or with honey.
So there is your saving and you can go ahead and buy the wonderful Thermomix ;D ;D ;D
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So there is your saving and you can go ahead and buy the wonderful Thermomix ;D ;D ;D
... and paint the house too !!
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Cheers.
If it can be done like you say in less that 10 minutes that is Waaaaayyyyyy better than going to the stupidmarket.
***shouts over shoulder*** Hoooneeeyyyyy ..... you can get that thingymajig doovahicky cooking whatsit if you like"
;D ;D
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Looking forward to all your experiences once you get your TMX. You can't afford NOT to have one ;) ;)
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Cheers.
If it can be done like you say in less that 10 minutes that is Waaaaayyyyyy better than going to the stupidmarket.
***shouts over shoulder*** Hoooneeeyyyyy ..... you can get that thingymajig doovahicky cooking whatsit if you like"
;D ;D
Absolutely ROFL ;D ;D ;D ;D look forward to many more of your posts...this is an investment you will truly come to love more each and every day.
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heeheehee
welcome to the clan!
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Ok ...... just doing some Math to convince us (read - ME) that this is a good financial investment.
We use about 6 litres of rice milk a week.....(due to some of the family deciding that they are going to have an allergy to dairy!!!) Humph! ;)
6 litres x 52 weeks = 312 ltrs / year
Cost per ltr is about $3.50
$3.50 x 312 ltrs = $1092 a year on shop bought rice milk >:( ( of which I get none!!!) ;)
right.... so apprantly you say it takes 50 gms of rice to make 1 ltr of Rice milk in the TMX.***looks at judydawn ***
So ..... 50gm x 312 ltrs = 15600 grams (or 15.6 kg) -- Lets be really conservative and make it 20 kg a year to make 312 litres. As I am sure we will spill, spoil and generally stuff up a few batches and there is also a loss of liquid from the straining etc and I am sure we will bugger up a few batches!!!! ;D
ok ... the cost per kg of long grain organic white rice is $4.40 kg.
$4.40 x 20kg = $88.00. This is the cost of the raw ingredients for the years worth of rice milk.
$1092 (cost of shop bought rice milk) MINUS $88.00 (cost of organic rice) = $1004. This is the potential savings or $1004 per year. :o :o
Now I think the cost of a TMX is about $2000 (give or take a few bucks). ???
So if my Math has been correct so far ( I am not known for my mathamatical prowess so please check the figures for me :P) we will have paid of the cost of the TMX with in 2 years.
I am no rocket scientist but this makes complete financial sense.
Also it does not take into account the carbon foot print of the packaging of the comercial rice milk, transport, fuel, stress of shopping at the stupidmarket as well as the obligitory impulse buys and the strain of carrying a zillion litres of rice milk to and from the car........hang on .... just the tooing and froing from the car is enough.....
**** Stands up and yells to dear wife****
"When are we having that demonstration and free feed again???" ;D
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it also takes no consideration of the other savings and health benefits ;)
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Mine paid for itself in no time flat just for the time it saved ME!!!! let alone the cost savings and also the health benefits - oh and the savings on all the eczema creams etc that we now no longer use ;D ;D ;D (well maybe very rarely if we have a flare up from weather or something lol)
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We actually do a lot of home prep of meals and stuff so we dont get the crap in our foods that the big manufacturers put in....but this has all be basically done with a hand held stick blender and a basic (nad I mean very basic) food processor.
We have been making bread etc for a while and all that sort of good stuff ... actually when I say we I actually mean mainly my dear wife.
So if we can find something that can help us do this better and faster then it woul dbe good BUT it was ...and still is to a certain degree that is holding me back.
Have to wait for the demo ...... when ever that will be.
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I do enjoy reading your postings Spanner, you are a hoot ;D ;D
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Here, Here!!! I have had a good chuckle spanner!!! Thank you! :D :D :D ;D
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Judydawn: Thanks for the recipe. I tried it out as soon as I read it. The "milk" is thinner than the version you buy in a carton, but I liked the taste after adding some honey. Once you work out the price of brown rice (here: 2.69 Euros/1 kg) and compare it to the cost of the readymade stuff (cheapest: 1.09 Euros), then it is definitely cheaper to make your own.
I won't be buying rice milk from the supermarket any more.
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Vivacity, just to satisfy my curiosity, what does rice milk taste like compared to real milk? Would we notice the difference in a cup of coffee or in custard etc? By the way, it's lovely to see another red-head on the forum - Bron being the other one of course.
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Good question :) I think you would notice it, because the taste and consistency is completely different to cow's milk, especially if you're making real custard. It might work with custard powder, but I guess you'd have to try it out.
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i think it's something that tastes totally different but once you're used to it you have o think about what you're drinking to work it out lol
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Vivacity, just to satisfy my curiosity, what does rice milk taste like compared to real milk? Would we notice the difference in a cup of coffee or in custard etc? By the way, it's lovely to see another red-head on the forum - Bron being the other one of course.
The taste of Rice Milk is most definitely an acquired taste.
I do not like it particularly but if I am looking for a sweet drink then I will sometimes take a slug of rice milk instead of going through the unhealthy chocolate milk mixes like Milo or quick.
But the kids and dear wife love the stuff.
We made the recipe above on the weekend at a friend's house who happens to have a TMX. I think it was a little too thin and watery. After reading the ingredients on the shop bought stuff I might suggest putting in a little salt and maybe also some chickpeas to add some other flavour and protein and colour. It makes it not so white but gives it a less watery look.
When we brought it home and said "hey kiddies ..... look what mummy and daddy have made for you .... home made rice milk .... yay!!!!" ***look how cleaver your daddy is**** ;D the kiddies just looked at it and made a face like they were sucking not only sour lemons but old ones at that :-X and said YUUUUCK before it had even passed their lips. :( :(
so this morning I sneakily 8) made them some cereal with 90% TMX rice milk with a 10% drop of shop bought rice milk .... the shop bought stuff was flamboyantly shown to the kids but they could not see how much went in ..... did they eat their breakfast ????? of bloody course they did!!! ;)
That's why we are the grown ups and they are NOT!
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Glad you can still fool the kids spanner - enjoy it whilst you can, it won't last ;D ;D ;D ;D ;D
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lol Spanner I sincerely hope you buy a TMX just so I can keep reading your posts. How old are your kids?
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lol Spanner . How old are your kids?
That's a good question. I really am not sure.
Biologically little girl spanner is 5 but I think she must be mentally approaching 13 because she has started the surliness early interspersed with so much love and adoration you forget she has started the transformation from daddy's little princess to mummies evil monthly twin!!!
Boy spanner is biologically 2 1/2 but physically looks like a three and half year old and when you give him a power tool from either mummies kitchen or daddy's shed he suddenly becomes this adult like tradesman with the perfect plummers crack and grunts and exclamations you know are meant to say the "F" word but he still does not yet speak....he only grunts so mentally he has chosen to be the maturity of a 17 year old teenager.
Love them both so much and I hope they inherit the mummy spanners traits.
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That last post can only call for one thing!! ;D ;D ;D ;D
ROFPMSL
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That last post can only call for one thing!! ;D ;D ;D ;D
ROFPMSL
I sometimes don't know what all these letters mean but I think I have worked that one out Kathryn - it is easy to see you have teenagers in your house ;D ;D
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That last post can only call for one thing!! ;D ;D ;D ;D
ROFPMSL
Hear Hear - please keep posting Spanner whether you aquire a TM or not!!!
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Oh Judy, I HAD to learn to be able to read their text (txt lol) messages that they sent me and also to be able to keep tabs on them. I can generally work out most things now as my brain has got used to functioning that way I am really sad to say :P - I was going to post an explanation after it but didn't want to offend anyone that didn't know and didn't want to know it lol :)
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Good for you Kathryn, keeping up with the youth of today. I was quite pleased with myself for working it out without having to ask anyone - I'm sure my kids (in their 40's) would be proud of me :P :P :P
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Ha ha don't worry about the kids being proud, you will probably dumbfound them Judy as THEY will still be trying to work them out!!!
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Spanner, I use this recipe, and it's very close to the carton version:
1. Place in dry TM bowl and grind for 1 min (or less if it's not hitting the sides anymore):
- 50g brown rice
- 30g raw almonds
- 20g lecithin granules
2. Add, and cook at 60 degrees, 5 mins, speed 4:
- 1 litre water
- 1 T coconut oil
- 30g rice malt syrup
- pinch of salt
3. Puree on speed 8 for 40 secs, then strain into jug.
You can use the 'sludge' that's leftover in any cakes/muffins/cookies etc, or in custard or soup - I pretty much just put it into whatever I'm making next! (Something's always going into the TM, so it generally gets used straight away.) It doesn't leave much though, so if you chuck it, it wouldn't be wasting much.
It's from my demonstrator (consultant?) Jo, who is a wonderful cook!
Over time I'll use honey instead of rice malt syrup, and probably a different oil... But want to ease the kids into it!
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Bel, do you really mean 50g of rice, or 500g?
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Thanks bel That looks like the sort of recipie I was looking for.
Brazen .... it is definily only 50 gm to a litre of water.
I tried 100gm and it was like slurry used for the motor mix in brick work.
Did you check out my math and the projected savings??
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Ok cool, i will make a batch then :) i was confused because the other recipe uses 500g!
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Karen, 50g of rice for sure.
Today I omitted the lecithin (because it's a soy product, because it makes it very creamy and rich) and added an extra 10g of almonds. Kids say it's better. Will see how it is after 24 hours in the fridge, as that's when the last lot sometimes got too creamy.
It's always trial and error, isn't it?
I also sieved with a more fine sieve. Was using the TM basket till today.
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Mama_bel - I have made your original posed reciep with the lecithin in it - and it's great. Previously I had made the straigh rice milk but being the reluctant (and defiant) dairy free person that I am I dug my heels in and turned up my nose. I'm kind of going dairy free but with much kicking and screaming!! But this is very drinkable! Will have to see how it goes in the morning following your comments about getting creamy. I'm hoping I can have porridge and not regret it for the rest of the day.
And I'll also use your alternative.
I accidentaly picked up Malted Barley Syrup instead of the Malt Rice Syrup - but it was still nice. Our health food shop had rice syrup but not malt rice syrup - is there much of a difference??
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thanks bel. i liked it very much but think i'll have to strain through muslin as my (quite fine) strainer just didn't gt enough bits out, i had a pretty awful coffee towards the end of the batch! it was lovely and creamy though. i'll have to leave out the almonds totally (i didn't use lecithin and thought it was fine) as they really upset my tummy. i used maple syrup to sweeten.
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I love this forum - it's great to hear what others have tried too!
I left the lecithin out and added 10g of almonds, as suggested to me by my consultant. The milk isn't creamy 1+ days later like it went last time. The kids said that this batch is better - more rice milk and less cow's milk substitute. :) We also have dairy, but some of the kids like to drink rice milk, and I prefer rice milk on cereal some mornings.
It's great to tweak the recipes and be able to create a result that's perfect to your family's tastes in just minutes. And if a result is less than ideal it can become custard or go into baking, can't it! :)
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I am soooo looking forward to this one Bel... *thumbs up*
Let's see how C, L & J go with it! ;D
Roll on midweek for TM to be delivered!! (Short for "The Machine" as bestowed on it by 14yo. LOL!)
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I've only just read this post and have laughed all the way through it.
Spanner have you bought the TMX and how is it going if you did?
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I've only just read this post and have laughed all the way through it.
Spanner have you bought the TMX and how is it going if you did?
At the time of your post .... no I had not bought a TMX.
At the time of this post ... yes I have.
In answer to your question how is it going? Alright mate. You? ....... nah really just taking the Pi**. Actually I only ordered it last night so i will let you (all) know how it goes for me (us) .
Cheers
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Thanks Mama Bel for the recipe :-* I have been drinking rice milk for 5-6 years now so making it myself is just another I can save money with the TM as well as being in control of what goes onto my food. I used to drink Soy milk until i read about the dangers to health from long term use.
Gidday Spanner ;D Look forward to hearing more about your journey with TMX. I use it everyday. It seems now that I have to Share it with DW :-)) :-)) even though I love what she cooks with it. ;)
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Hi all - glad to hear you're enjoying my recipe! I've tweaked it a bit more too, as I had a comment from someone saying her rice milk was separating and getting too gritty. I haven't had any problems with rice milk separating, so I'm not sure why my friend's did, but here's a few ideas if you're having the same problem... or if it's too gritty...
Gritty rice 'sludge' may mean your blades are getting blunt - try grinding ice - I probably make sorbet twice a week. I grind grains about twice or three times a day. Also, make sure your bowl is REALLY dry when you grind the rice (dry it, then spin the blades on turbo and re-dry), and if you want it really fine, grind the rice on its' own first (for up to a minute) then add the almonds and grind for about 10 - 20 secs. (Actually, that's a good way to check if your blades are still sharp - they should be able to grind the rice to really fine flour.) Then add the coconut oil, salt and rice malt syrup, and 400g water, and mix on sp 8 for 40 secs, so it's all creamy... (That step is optional)... THEN add the rest of the water (I add 900g more to fill a 1.3 litre bottle) and cook on 60 degrees for 6 minutes. Then mix on sp 8 for another 40 seconds. Then strain the bran and skins out. That's my latest version of the recipe! (It's always evolving!)
You can also use Arborio rice instead of brown rice if you want to, as there's less grit left over with that - I prefer using brown rice. Sometimes I use raw cashews instead of almonds, as they're creamier and leave no skins. If you find the milk is separating, maybe you could try cooking it at a higher temp, so it's thicker. Also, make sure your bottle is really clean - I found that if it has the residue of the last batch of rice milk in it, it gets all thick and 'buttermilkish' by the next day.
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oh great tips. i have been finding mine very gritty and separating easily. i never ever made sorbet though lol (no one eats fruit in my house, or at least no one likes the same fruit) i use cahews last time and was much better on my tummy!
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does anyone mind if I move this thread into either Drinks or Special Diets? and if not which one makes more sense to you?
i'm just about to post the one I've been making on my blog :)
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I'm all for that Brazen. Maybe under drinks???
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Sounds like a good executive housekeeping decision! ;D
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Yavol mien kommandant! or how ever it is spelt in german.
I sink it is a goodt idea to haff mooved ze recipie to ze forum of drinks.
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heehee
already done!
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Today I made this but increased both the temp and the cooking time. And after sitting all day in the fridge, the rice milk hasn't seperated ;D So here's my version:
50g brown rice
40g almonds
1 teaspoon coconut milk
20 rice syrup (all i could get at the Health Food Shop was Rice Syrup - not sure if this is the same as rice malt syrup??)
pinch salt
1.2 Lt water
Place rice in dry Tm bown and grind for 1 min.
Ad almonds and grind for another 20 secs
Then add the coconut oil, salt and rice syrup and 400g water. Mix on speed 8 for 40 seconds so it's all creamy.
Then add the rest of the water and cook on 80c for 10 mins.
Mix on speed 8 for another 60 seconds then strain into a jug.
It makes a reasonably more amount of sludge - I guess because the rice has had more time to absorb the water and plump up??
Either way it hasn't seperated yet - so that's a good sign.
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I made this yesterday.
I used Mama Bel's version (although I used Rice Syrup instead of Rice Malt Syrup because that's all the store had).
It had seperated a bit today but that doesn't bother me too much, I just shake it up again.
I am curious though what the coconut oil is for. Does that just make it a creamier milk. I am not really fond of coconut flavour and found it a bit overpowering in the milk, so I am wondering what effect it will have if I just leave it out.
While I was at it, I made some almond milk too and I found that to be much nicer, however given the price of almonds, it would be a lot more economical if I could find a rice milk recipe that I like just as much.
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i have never used the coconut oil molly :)
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Some coconut oils are more 'coconutty' than others - I like the Spiral brand as it doesn't have much of a flavour. But you can use any oil (sunflower, macadamia, etc) - it's just to make it more creamy. Or you can leave it out. Almonds can also be left out, just use more rice; or just use 30g to 50g rice... it makes it creamier with and I like the flavour better, and as almonds are high in calcium I think it's good to add them. I buy mine bulk from Trumps - the last lot I got were on special and I bought about 25 kg (they were about $7/kg for insecticide free) but usually they're about $11/kg from Trumps (I.F.). Not too expensive if your only using a small handful each time.
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ooh i use cashews and pay $16/kg (can only buy in kg lots :-))) maybe i should investigate online bulk sellers huh....
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Did somebody report that the rice, soy and almond milk recipes have been removed from the newest EDC book?
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the soy milk yes, not sure about the others. MY copy of the EDC still hasn't arrived, more than 6 weeks after ordering...
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Think that it only came back from he printers very recently. Not sure whether it was in the last edition - I had the old, old one.
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i don't really care which version i get as long as it's from this year and i actually get it LOL
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I've got the new EDC, and it has no rice, almond or soy milk recipes in it. :(
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Does that mean their recipes were failures ??? ???
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Think they may have transferred them to the Vego book?
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Yes, they are in the Vego book! Sorry, realized that after I posted.
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Thank you quirkicooking for your recipe. This is going to be my next batch. Sounds delicious. I mix it usually only with 15 g arborio, 35 g brown basmati or add sometimes some sesame seeds and my girls love it.
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You're welcome! I made a nut & seed milk today instead, from:
- 50g sunflower seeds
- 50g raw almonds
- 1 T coconut oil
- 20g honey
- pinch salt
- 1 lt water
Cook 4 mins, 60o speed 4; then pulverise 40 secs speed 8.
It was so delicious and creamy! And it gets a good froth on the top, so I made hot chocolate with it and it was delicious! Also used it in damper, and it worked really well. It does separate more than the rice milk, but I just shake it up and don't worry about that - it didn't separate in my hot chocolate, which was the main thing. :)
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My current recipe is:
50g brown rice
50g almonds
dash of organic sunflower oil
pinch salt
1100g water
And that's it - no sweetner. It's fine like that to use on my muesli etc. We mainly use cow's milk from our cow, but I still prefer rice milk on cereal and so does one of my daughters. Handy if we have to cook something dairy-free for guests too. :)
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Yeah, I don't think you really need the sweetener if you're just using the milk for cooking/baking - but my kids like it a little sweet for cereal or drinking - they got too used to the bought one! :-))
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My current recipe is:
50g brown rice
50g almonds
dash of organic sunflower oil
pinch salt
And that's it - no sweetner. It's fine like that to use on my muesli etc. We mainly use cow's milk from our cow, but I still prefer rice milk on cereal and so does one of my daughters. Handy if we have to cook something dairy-free for guests too. :)
How much water in that Bel?
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I was using a little honey once the rice syrup ran out, then forgot to add it one day and haven't used any sweetner since. :)
Mr T, I fixed it - it's 1100g. Lucky you're on the ball!
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It was delicious and already gone ..... Thank you for the new choices :)