Experimenting with homemade rice milk

On my new “About” page I describe this blog as a lab for testing ideas in diet and fitness, and today’s recipe is a good example of that “let’s see what happens” process.

The original recipe came from vegan ultrarunner Scott Jurek’s book Eat and Run, which is a great antidote to Dean Karnaze’s Ultramarathon Man in that it replaces my smoldering desire to plan long runs secretly designed around a pizza stop with a desire to seek out the tastiest and most powerful fuel.

Attempt No. 1: The most basic version of Jurek’s recipe: Blending 1 cup of cooked brown rice with 4 cups of water and ¼ teaspoon salt. I then chickened out and added a teaspoon of vanilla before I tried it, but it was basically yuck. So I stuck it in the fridge to try later, when the kids were around and we had more time.

Attempt No. 2: I added a tablespoon of vanilla, 2 tablespoons of agave nectar and ½ tablespoon of cinnamon. This time I found it perfectly acceptable, and it was actually pretty tasty poured over a small punch cup of Quaker Whole Hearts cereal.

Cassie liked it well enough to drink a glass with her peanut butter toast for breakfast on Thursday. Ben and Colleen both thought the flavor was OK — Colleen even mistakenly detected a hint of chocolate, probably owing to the brown color — but didn’t like the texture. So next time we make this I’ll remember to get some cheesecloth for straining.

Future tinkering: I may try Jurek’s suggestion of adding a tablespoon of sunflower oil to make it creamier, as Ben thought it was a little too watery. (Well, actually I’ll probably offer Ben that option if he wants to make his own batch, because I wouldn’t want the added calories.)

Nutritional data: In this version, the only calories come from the rice (170 calories, 5 Weight Watchers points) and the agave nectar (120 calories, 4 points). That works out to 2 points per cup, the same as cow’s milk.

There are 4 grams of protein, 1.5 grams of fat and 2 grams of fiber. Not much in the way of nutrients, though: No calcium, just a bit of iron (2%). So we’ll also be thinking of ways to put some “muscle” in this milk.

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2 Responses to Experimenting with homemade rice milk

  1. I’m impressed and intrigued that you did this. Would you do it again?

  2. tischcaylor says:

    Oh yeah, I want to try this when Rowan’s around so we’ll definitely do it again. Besides, it’s not really any harder than a smoothie. I just need to remember to get some cheesecloth.

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