I don’t think, I have mentioned here that not only friends of ours, but personally we have bad experience with food allergy. At the end of the summer my younger boy was diagnosed with milk protein allergy.
I wasn’t happy with that, of course. It’s not easy to avoid dairy products from his meal when his brother is keen to have all kinds of dairies. So my youngster is very disappointed not having yoghurt, pancake, mashed potatoe, cottage cheese and many others.
When it happened, I bought some sort of alternative milk.
Soy milk: not too bad, but has a very intense aftertaste. The unsweetened type is a bit salty to me. Ingredients: xhantan gum. Why? Does it really need?
Almond milk: very tasty, usually the sweetened type is marketed here. Ingredients: gellan gum.
Rice milk: very tasty, gum free. Price? Quite expensive!
After a few months I decided to cut off those products, and figure out the way to make my own homemade rice milk.
It’s cheaper, tastier and importantly I know what’s inside.
You should try it if you suffer from allergy to lactose, milk protein or even if you are vegan.
Please be adviced: the rice milk doesn’t substitute the infant milk!
Please be adviced: the rice milk doesn’t substitute the infant milk!
Ingredients to cc 1-1,5 liter rice milk:
100 gr brown grain rice
cc 2 liter water (preferably filtered water)
1 tbsp runny honey
1 cinnamon stick
1 vanilla pod (optional)
In place of brown rice You can use white rice as well it’s tasty, too but less healthy.
Preparation is very easy: wash the rice in a sieve. Put the rice, cold water, honey, vanilla beans and cinnamon stick in a big pan. Bring to boil, cover with lid, and on low heat cook until rice is tender. It takes about 1 hour. Replace water has been evaporated. Leave to cool to room temperature, then mash with a hand blender. You’ll get a rich rice milk. But usually me, and my kids prefer smooth texture, so I put a cheesecloth in a sieve and filter it.
Pour into dry, clean glass and keep in the fridge for 2-3 days.
Pour into dry, clean glass and keep in the fridge for 2-3 days.
