Thursday, August 19, 2010

Fermented Rice Milk

Being unable to get raw milk in Canada, we are left with little choice but to drink what is available.  Unfortunately, my husband, Monkey and Little-E all have a food sensitivity to pasteurized milk.  Using purchased analog milk, I learned last week from Kelly, is just another possessed food with no real "food value."

So what is a mother to do?

She makes her own milk analog, of course. (I want to make milk kefir but I don't have the grains.)

Almonds cost too much (especially when they are raw) to be throwing away most of it.  I like to do things without spending much money.  So how about rice milk. Rice is cheap (for now.) Cheap is good. This recipe is also fermented. Fermented is great!

I found this in Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats (seems I'm always using this book) but I put it together a bit differently.

Fermented Rice Milk

You will need:
*1/2 cup brown rice
*8 cups spring water
*1 1/2 teaspoons celtic sea salt
*1/4 cup whey
*1/4 cup raw honey or to taste (I'm thinking of trying another "good" sweetener because of the anti-bacterial properties of raw honey. Might be killing what I'm trying to grow.)
*vanilla to taste

Place the water and rice in a pan and simmer, covered, on low for about 2 hours. I know it sounds like a really long time, but it needs to be very very soft.

Whizz it in small batches in your food processor and pour into a glass bowl. (Add the salt in with one of the batches.)
Rice Milk 3
A food mill can be used or maybe even a blender. The resulting mixture should be thick and white.
Rice Milk 5
Cover the mixture and let it cool to about body temperature.  Add the whey and stir well. 

Cover again and let it sit on your counter for 2-3 days.

After 2-3 days strain the rice mixture through a fine mesh strainer.  It's not necessary, but gives a nicer texture.

Warm the honey in a sauce pan just until it is melted,  (This time I used half honey half maple syrup.)

Stir the melted honey into the fermented rice milk and add the vanilla (or whatever flavouring you wish) to taste. 

Add spring water to get the desired consistency. 
Rice Milk 1
Store in the refrigerator in a glass container.

I hope you enjoy your rice milk.  It is possible to buy fermenting cultures in the US if you do not want to use whey, but I have not researched them.

Also, if you like this post check out some of my other fermented recipes:

Easier Fermented Salsa
Beet Kvas
Fermented Dill Pickels

This is part of Fight Back Friday and Monday Mania.


  1. I tent to always go back to NT for recipes. I usually alter them a bit, but not by much. I've never tried fermented rice milk, I'm interested to try it though.

  2. Hi Tiffany,

    I'm really enjoying this last batch. The maple syrup added a great flaviour.


  3. Anita- Raw honey will ferment. Honey in water, left to sit, makes Mead. I really don't think it would cause any problems in this recipe. From what I've read, the "anti-bacterial properties" only apply to raw honey that has *not* been thinned with anything; such as using straight raw honey on a wound.

  4. Hi! Thank you for the recipe, which I will try. I saw your post in searching for some fermented
    foods. Here are 2 suggestions:

    - The following page should put you in touch with someone who has kefir grains. I should go on the list now; I got mine over a year ago and am almost ready to start sharing.
    If you can't get any through the list, I could send you some. Maybe you can get my email address from this posting, or we can figure something out..

    - I don't think a good (i.e., organic and/or raw) honey's bacteria would contaminate anything; rather, it would add to the benefits of any food. (I use it a lot, and I recently found out it also does aid wound healing.) It's a matter of beneficial vs. harmful bacteria, and I don't think honey has any in it that would cause spoilage. It's been recommended to sweeten kefir drinks, so it must work harmoniously with probiotics.

    I do NT cooking too.. when I actually cook anything :)

    Best regards,

    1. Ninente, thank-you for commenting. It has been a while but if you still have kefir grains I would love some. I have lots of friends and family who would benefit from kefir but there isn't anywhere to get some. Thanks again.

  5. Hi Anita,
    I made some rice milk with the recipe from NT, but I'm not sure if all went ok. Should it bubble or 'do' anything when fermenting? Mine did nothing, there wasn't even any pressure when I opened it. I am a bit anxious I put in the whey when the rice was still too hot. (I could put my finger in it without any problem)
    Els (Netherlands)

    1. Hello Els,

      Rice milk is one of the less exciting ferments when it comes to entertainment! It has always just sat there. No bubbles, no explosions. It just sits there. I'm sure it is just fine but trust your nose...if it smells off, don't drink it. If there is black spots on it, don't drink it.

      Thanks for commenting.

    2. Thank you for sharing your experiences!
      A few days ago I tried a little bit of my rice milk and the smell and taste were ok. And no black spots.
      I'll give it another try tomorrow and if the smell and taste are still ok, I will trust it's allright.
      PS: I was very happy to find the soaked tortillas on your website! Had recently been looking for a recipe like that, but not really found what I was looking for. :-)

  6. Hi there!

    I followed your instructions and found some black spots on top of the rice drink after 2.5 days fermenting. Do you have any advice on this?

    Thank you!

    Marc :)

    1. Sorry for the delay in replying. Fermented rice milk can be finicky. I wouldn't drink it if it develops any black spots. Try fermenting for a shorter period of time. Hope this helps!

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