Rice & Quinoa Milk that sounded like a possibility but I couldn't find it any of my stores or for a decent price online so I decided to make my own. A lot of my friends on Facebook said that rice milk was too thin for their liking but I was hopeful that I could make it work.
I make Thai Jasmine rice and Bob's Red Mill Quinoa in my Rice Cooker. I adore my rice cooker and they are very reasonably priced these days. If you don't have a rice cooker you can make it on the stove just as well. My rice cooker has a scoop, so I do 2 scoops of rice and 1 scoop of quinoa and 6 scoops of water. Turn it on and let it cook or follow your machine or stove top instructions.
We eat this rice and quinoa with lots of our meals. Like my Sweet & Sour Chicken or Broccoli Beef Stir Fry
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I'm just thrilled with the slightly nutty creamy taste. It's not as thick as dairy milk but with the addition of the coconut milk it's very good and much better than the taste of soy milk or even almond milk. Plus I used the pulp/leavings for Homemade Cream of Rice & Quinoa hot cereal! Just add a little of your QRC milk back into the pulp and microwave for a minute on high. Stir and add honey or Stevia for a great breakfast with your coffee!
- 2-3 cups of leftover jasmine rice and quinoa mixture (as prepared in comments above)
- 3-4 cups of filtered water (I didn't measure this. I added the rice and filled my blender up 3/4 of the way full so there was room to blend)
- 1 can organic Coconut Milk. I used Native Forest
- In your blender or food processor, blend the rice/quinoa mixture with filtered water until very white and cloudy apx 2-3 minutes.
- Strain through a fine mesh sieve and return the rice/quinoa leavings back to the blender
- Add a little more water and blend again for several minutes
- Strain again and reserve the leavings in a seperate bowl
- Return the rice/quinoa milk to the blender and add the coconut milk. Blend and pour into a clean jar with a lid.
- Store in the fridge. Shake before using.
I'm cutting out all major allergens to determine what I'm allergic or intolerant of and heal my Leaky Gut.
These are the foods that I'm NOT eating right now. If you want more information please come chat with us on Facebook.
I'm not a doctor or giving any medical advice. See my disclosures. This is for informational purposes only.
Dairy: All dairy products, including all mammals milks, cheeses, yogurt, ice cream and any
other food containing whey or casein (milk protein) I make homemade yogurt that is lactose/casein free and will keep eating it.
- Grains/Legumes: All gluten-containing grains: wheat, barley, rye, oats, kamut and spelt,
- and corn and soy. Seeds, sesame & sunflower. Lentils I still eat rice and quinoa
- Nightshade Vegetables: Tomatoes, Potatoes, Eggplant, Okra, Bell peppers, Chili Peppers
- All corn products (including corn starch and corn syrup)
- Modified food starch (this is usually corn or wheat)
- Citrus Fruits and Red Grapes: Orange, Grapefruit, Lemon, Lime, Tangerine, etc.
- Oils: Peanut, Corn and Soy oils (vegetable oil most often contains soy)
- Refined Sweeteners: White sugar, Brown sugar, Turbinado sugar, Lactose, Maltose, Corn
- Strawberries and kiwis
- Fish and shellfish
- Condiments: some include: Seasoned salt, Ketchup, Tamari, Soy sauce, Worcestershire
- sauce, BBQ sauce, Steak sauce, most Mustards
- (Be aware of soy, tomato, white vinegar and corn syrup in condiments)
- Sulfites: some dried fruits, packaged shellfish, balsamic vinegar, modified food starch,
- horseradish, pickles, frozen fruit juices, olives, fresh shrimp, shredded coconut, canned
- Food Additives: artificial colors, flavors, sweeteners, preservatives, texturizing agents
- Caffeinated Foods: cocoa, chocolate, coffee, black tea
- Alcohol: beer, wine, liquor, extracts