Rice milk made from white rice (Pirincano mleko od belog pirinca)

Ingredients (for about 900-1100 ml): 1 cup of white rice, 4 cups of water (1 L), water for cooking (about 2-3 cups), pinch of salt (optional).

Preparation:

1. Wash the rice until the water runs clear.

2. Put the rice in a saucepan, pour with 2 cups of water and cook at a medium temperature (4 out of 6), until it is completely soft, about 15-20 minutes. If necessary, add more water, up to 1 cup. If you are using salt, it's time to add it now, at the beginning of cooking.

3. Leave to cool for 5-10 minutes.

4. Put the cooked rice in a blender and add 4 cups of warm water. Blend for 1–2 minutes until completely smooth.

5. Take a clean cheesecloth or gauze and fold it into 2-4 layers.

6. Place cheesecloth over a large bowl or pitcher.

6. Fasten it with a rubber band or clips.

7. Slowly pour the blended rice mixture onto cheesecloth.

8. Wait for most of the liquid to pass by itself.

9. Then gather the ends of the gauze into a "bag" and gently squeeze until as much milk as possible comes out.

What remains in the mash is the rice pulp. You can add it to pancakes, porridge, bread or cakes.

Note:

• If you don't have cheesecloth or gauze, you can use a very thick strainer.
• If you want a thinner version, add a little more water. If you want a thick texture, reduce the amount of water.

Storage and shelf life

• Pour the rice milk into a clean glass bottle or jar with a lid.
• Store in the refrigerator at a temperature of up to 4°C.
• Shake well before use because it is natural for sediment to separate.
• It is best to use it within 3-4 days.
• If you notice an unpleasant smell, a change in taste or the appearance of bubbles that were not created by shaking, do not use it.

Use of homemade rice milk

1. Rice milk is very neutral and therefore can be used both in sweet and slightly salty versions. You can use it:
2. As a drink, on its own or with the addition of honey, dates, cinnamon or vanilla extract.
3. In muesli and oat porridge instead of cow's milk.
4. In smoothies as a light, plant-based base.
5. For crepes - French pancakes, American pancakes and waffles to make the mixture lighter and softer.
6. In puddings, semolina with milk and creamy desserts.
7. As a base for plant-based coffee drinks.
8. In cooking porridge from rice, millet, oat grains and oat flakes (rolled oats).
9. In light soups and cream soups when you want a milder taste and lighter texture.

Sastojci (za oko 900-1100  ml): 1 šolja belog pirinča, 4 šolje vode (1 L), voda za kuvanje (oko 2-3 solje), prstohvat soli (opciono).

Priprema:

1. Operi pirinač dok voda ne postane bistra.

2. Stavi pirinač u šerpu, prelij sa 2 solje vode i kuvaj na srednjoj temperaturi (4 od 6), dok potpuno ne omekša oko 15–20 minuta. Ako je potrebno dodaj još vode, do 1 solje. Ako koristite so, sad dodajte, na početku kuvanja.

3. Ostavi da se ohladi 5–10 minuta.

4. Stavi kuvani pirinač u blender i dodaj 4 šolje tople vode. Blendaj 1–2 minuta dok ne postane potpuno glatko.

5. Uzmi čistu gazu i presavij je u 2–4 sloja.

6. Stavi gazu preko velike činije ili bokala.

6. Učvrsti je gumicom i štipaljkama.

7. Polako sipaj izblendanu smesu pirinca na gazu.

8. Sačekaj da veći deo tečnosti sam prođe.

9. Zatim skupi krajeve gaze u "vrećicu" i nežno stiskaj dok ne izađe što više mleka.

Ono što ostane u gazi je pirinčana pulpa. Možeš je dodati u palačinke, kaše, hleb ili kolače.

Napomena: 

• Ako nemaš gazu, možeš koristiti veoma gustu cediljku.
• Ako želiš ređu varijantu, dodaj još malo vode. Ako želiš guscu teksturu, smanji količinu vode.

Čuvanje i rok trajanja

• Sipaj pirinčano mleko u čistu staklenu flašu ili teglu sa poklopcem.
• Čuvaj u frižideru na temperaturi do 4°C.
• Pre upotrebe dobro promućkaj jer je prirodno da se talog odvaja.
• Najbolje je potrošiti ga u roku od 3–4 dana.
• Ako primetiš neprijatan miris, promenu ukusa ili pojavu mehurića koji nisu nastali mućkanjem, nemoj ga koristiti.

Upotreba domaceg pirinčanog mleka 

1. Pirinčano mleko je vrlo neutralno i zato može da se koristi i u slatkim i u blagim slanim varijantama. Mozete ga koristiti:
2. Kao napitak, samostalno ili sa dodatkom meda, urmi, cimeta ili vanila ekstrakta.
3. U muslijima i ovsenim kasama umesto kravljeg mleka.
4. U smutijima kao lagana, biljna baza.
5. Za francuske palacinke, americke palacinke i vafle, galete da smesa bude lakša i mekša.
6. U pudinzima, grizu i kremastim dezertima.
7. Kao baza za biljne kafa napitke
8. U kuvanju kaša od pirinča, prosa, ovsa u zrnu i ovsenih pahuljica.
9. U laganim supama i krem supama kada želiš blaži ukus i lakšu teksturu.