I have stumbled across a way to make my DIY rice milk quite thick and creamy… completely by fluke.
Now this may bring up nightmares from some peoples’ childhoods, but, its really not that scary…
Chokos. Yep. Those strange green vegetables (that double as a fruit?)…
How? What the?
OK so I used my Thermomix to chop up some swede and choko to add to a lamb mince bolognese the other day… and then gave it a quick rinse but used it immediately to make our standard rice milk recipe – which is a variation of Quirky Jo’s Rice and Almond milk – here.
So normally when I do Jo’s recipe, I make a double batch (I use a lot of this milk!) and instead of using cashews, I do about 2 x 90g (ie 180g total) of rice turned into flour as per instructions … as littlest miss cannot have nuts at present. For a long time I just did the suggested amount of rice plus a little, but I was finding it too runny. I also always cook it with 1L of water and then add an extra 1L as per Jo’s doubling suggestions.
Instead of being cooked for 6 minutes, I’ve been starting to do it for 7, to again just help it thicken/cream up.
The other day I made it, promptly forgot about it and was engrossed in one discussion or another online, came back to it some time later, and it was SO thick and creamy, I couldn’t believe it! It hadn’t settled out into gluggy rice flour at the bottom and watery rice milk at the top. It was thick the whole way through.
I *think* that it is because of the saponins in the choko. Anyone who has peeled a choko knows it makes your hands feel a bit funny as you peel it. It can make them actually quite dry/strangely tight skin, to the extent that hubby and I wear a glove when we are doing any more than one at a time to avoid the sap.
Today I experimented and found that the following combo worked a treat, and its now in my fridge, thick and mixed, and tastes great.
This is to make 2L:
- 120-130gg rice turned into flour (I use a 50/50 mix of medium and long grain white rice)
- ~60-80g rice malt syrup
- piece of a choko (literally can be a 2-3cm piece only – use the rest in a cake, stew or casserole. It is a good source of vitamin c and takes on the flavour of whatever you cook it with! I often use about half a choko just because its some more nutrients in there…)
- Pinch of your preferred salt
- 1L + 1L of water
- 2T coconut (approx 40g…. or whatever failsafe/other oil you can use – canola and rice bran oil work fine)
- Grind rice flour ~1.5 mins sp 9 and set aside. [I have a tub of pre-milled rice flour ready to go for all my recipes]
- Chop choko about Speed 6 for 2-3 seconds or until its fully chopped and on the sides of the Thermie bowl
- Add rice flour, salt, 1L of water, rice malt syrup and oil.
- Cook 70 degrees C, 7 minutes, speed 4 and then I blend for about 1 minute gradually stepping up to speed 9 (like the method used for soups/veggie stock etc).***
- Strain via nut bag or cheese cloth/muslin etc. If desired.
- Add extra 1L of water to strained mixture and refrigerate.
I have previously used a nut bag to strain the remaining rice flour off, but to be honest, there’s very little left now so I think its probably just as easy to put in a jug and store! There may be a little sediment at the end, but its so thick now its a pain to use the nutbag.
*** I have been finding in cold weather it is taking longer and sometimes even a hotter temp (80C) to get it thickening. The individual choko used can impact on it too, so I think how fresh they are may impact on it, but I don’t have any on my vine at the moment so I have no way to judge it!***