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Rice and almond milk

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Ingredients

1 litre(s)

  • 50 grams brown rice
  • 40 grams almonds, roasted, unsalted
  • 1 litre water, filtered
  • 10 grams Pure Maple Syrup
  • 1 dash salt
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Recipe's preparation

  1. Mill rice for 1 minute on speed 9.

  2. Add almonds and mill for a further 30 seconds on speed 9.

  3. Add water, salt and syrup, and cook for 10 minutes at 100 degrees on speed 3.

  4. Place the dial in closed lid position and slowly turn the speed up to 8, over a period of 1 minute.

  5. Strain the milk if desired.

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Tip

This milk is very creamy and delicious. Its yummy enough to substitute for cow's milk not only in baking and cooking (like instead of water and cream for a creamy soup), but in cereal, hot chocolate, or even drunk just by itself tmrc_emoticons.)

I prefer not to strain my milk once its ready - this means that you get added nutrients, its thicker, and its brilliant in baking. If you do not strain it, then you're going to have to give it a stir before using it once it has cooled.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • I tried this recipe & my milk turned into custard...

    Submitted by SladeKitchen on 3. December 2017 - 19:24.

    I tried this recipe & my milk turned into custard as well? I definately think it's the cooking temperature & length.

    Didn't even like the taste, very disappointed.

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  • Hi Just wondering why I have

    Submitted by Scoutb on 19. November 2013 - 21:41.

    Hi Just wondering why I have made when rice milk from one of the recipes on here (not this one) and then it ends up like thin custard!! What am I doing wrong tmrc_emoticons.( 

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