From Mariette Mifflin,
Your Guide to Housewares / Appliances.
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Rice milk is a good non-dairy milk alternative for those who have both dairy milk and soy allergies, and there are different ways of making good rice milk. The consistency and taste of homemade rice milk is slightly different than the enhanced commercial variety, but being able to make it at home and control the additives, whether for drinking or baking, can be very convenient and economical.

Tribest's Soyabella™ Soymilk Maker makes it quick and easy to make rice milk for a fraction of the price of buying rice milk sold in stores. Approximately 1/2 cup of raw rice will make 1.3 litres, which is about 1 qt of milk. Soyabella milk processing takes about 15 minutes.

These tips were specifically developed for milk production using the Soyabella™ Maker. Follow the Soyabella instructions for measuring and soaking raw rice, assembling the unit and processing the milk. These tips merely provide an alternative way of preparing the rice to save you time and clean-up. See the Profile and Review of the Soyabella Soymilk Maker & Coffee Grinder for more information about this convenient appliance.

Types of Rice

How you prepare the rice beforehand affects the finished results. You can make milk from raw or cooked, white or brown rice. Brown rice has more nutrients and produces milk with a slightly 'nuttier' taste. I suggest that you try different methods to suit your taste and needs. You may like one milk result for baking and another for drinking.

Washing Raw Rice

Whether you are pre-soaking or cooking your rice, always wash it in cool water for a couple of minutes. This will help to remove some of the starch, improve milk consistency and reduce clean-up time.

Making Milk From Cooked Rice *Recommended*

• About 2/3 cup of cooked rice, either long-grain or pre-cooked minute rice. If your rice is very fluffy, the Soyabella may beep signaling too much capacity - slightly reduce the amount of rice in the milk screen or water in the chamber.
• Nice milk texture
• Starch is minimized
• Clean-up is easy
• Quickest method: Using pre-cooked 5-minute rice

Making Milk From Raw Pre-Soaked Long-Grain Rice

• About 1/2 cup of cooked rice, pre-soaked per directions
• Good milk texture but more starchy
• Clean-up requires more time

Flavoring & Sweetening

Rice milk is very bland tasting but it can be enhanced by adding your choice of flavoring and sweetening. Add after removing hot milk from Soyabella.

• Maple syrup, sugar or substitute, vanilla
• pinch of salt

Storing Milk

Refrigerate immediately after the milk cools. Rice milk will separate when cooled and requires shaking well before serving. Unfortunately, it does not freeze well and should be made as required or refrigerated no more than a couple of days.