Unlike the more watery commercial rice milk, this version is as thick as heavy cream and works in any baking application requiring it. It doesn't whip, obviously, and I haven't tried it in caramel making yet but it's on my to-do list! My guess is that for caramel adding a tablespoon of coconut oil to the finished "cream" would prevent it from curdling. If you'd rather drink your rice milk, simply dilute the finished cream to your preference!
Brown Rice Cream
Makes about 2 cups of "cream" which can be diluted for a beverage if you like
1 cup cooked brown rice
3 1/4 cups water, divided
1 vanilla bean, split (optional)
1 packet vanilla-flavoured stevia (optional)
1/4-1/2 cup additional water
- In a saucepan, bring all the ingredients to a simmer.
- Partially cover and cook, stirring occasionally, for 40 minutes. Remove the vanilla pod if using.
- Scrape/pour mixture into a blender, add 1/4 cup water and puree until completely smooth.
- Add the additional 1/2 cup water if necessary to blend - it should be liquid but thick.
- Let stand 45 minutes - 1 hour.
- Line a strainer set over a bowl with cheesecloth and pour the blender mixture in. Let drain, discard the solids.
Amount Per Serving (1 cup)
Total Fat: 0.9 g
Cholesterol: 0.0 mg
Sodium: 5.0 mg
Total Carbs: 22.4 g
Dietary Fiber: 1.8 g
Protein: 2.5 g
Linked to #glutenfree Fridays Recipe Party #4