⭐Must-Have Products I Use & Recommend!⭐
Personal Note
I personally use and love these products in my kitchen. I only recommend what I trust!
I personally use and love these products in my kitchen. I only recommend what I trust!
Disclosure: This post contains affiliate links. If you click and make a purchase, I may earn a small commission at no extra cost to you.
Ever stumble upon something so simple, yet so profoundly satisfying? I remember backpacking through Southeast Asia and discovering rice milk for the first time. It wasn't just a drink; it was a cultural experience. This recipe is my attempt to capture that magic, enhanced with a whisper of pink salt that elevates it from ordinary to extraordinary. I kid you not, this is good stuff! I remember one time, I added too much salt and the taste was awful!
Forget those overly processed, sugary drinks from the store. This homemade Pink Salt Rice Milk Rhapsody offers a healthier, more mindful alternative. You control the sweetness, the consistency, and, of course, the pinch of pink salt that makes all the difference. The pink salt, besides its visual appeal, offers a less aggressive salinity than table salt, letting the sweetness of the rice come through. Plus, that slight mineral aftertaste? Pure bliss!
Think of it as a blank canvas for your taste buds. Feel free to experiment with different types of rice (brown rice adds a nutty flavor!), sweeteners (maple syrup, anyone?), and even a dash of vanilla or cinnamon for warmth. What does this mean for you? It means you can customize it to your exact liking. Plus, it's so easy to make that it's practically foolproof – although I did manage to burn the rice once while trying to multitask. Let's just say the smell lingered for days!
Required Equipments
- High-Speed Blender
- Cheesecloth
- Strainer
- Large Bowl or Pitcher
- Measuring Cups and Spoons
Pink Salt Rice Milk Rhapsody: Frequently Asked Questions
Pink Salt Rice Milk Rhapsody
Experience the subtly sweet and savory bliss of Pink Salt Rice Milk Rhapsody, a comforting and subtly flavored beverage perfect for any time of day. This simple recipe transforms basic ingredients into a delightful treat that's both nourishing and surprisingly sophisticated.
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 15 minutes
Cook Time: 2 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Rinse the Rice: Begin by rinsing 1 cup of white rice under cold water until the water runs clear. This removes excess starch and helps prevent the rice milk from becoming too thick or gummy.
- Soak the Rice: Place the rinsed rice in a bowl and cover it with 4 cups of water. Let it soak for at least 4 hours, or preferably overnight in the refrigerator. Soaking softens the rice and makes it easier to blend, resulting in a smoother milk. Don’t skip this step; it’s kinda crucial!
- Drain and Combine: Drain the soaked rice and transfer it to a high-speed blender. Add 4 cups of fresh water to the blender. For a richer flavor, consider using filtered water.
- Blend Thoroughly: Blend the rice and water on high speed for 2-3 minutes, or until the mixture is completely smooth and creamy. If you don't have a high-speed blender, you may need to blend for a longer period and strain the mixture more thoroughly.
- Strain the Mixture: Place a cheesecloth-lined strainer over a large bowl or pitcher. Pour the blended rice mixture through the strainer, allowing the rice milk to filter through. Gently squeeze the cheesecloth to extract as much liquid as possible. This step removes any remaining solids, leaving you with a smooth, silky rice milk.
- Sweeten (Optional): If desired, add a sweetener of your choice to the strained rice milk. Start with 1-2 tablespoons of maple syrup, agave nectar, or sugar, and adjust to your preference. Remember, you can always add more, but you can't take it away!
- Season with Pink Salt: Add a pinch (about 1/8 teaspoon) of pink Himalayan salt to the rice milk. Stir well to dissolve the salt and sweetener. The pink salt enhances the sweetness and adds a subtle savory note. Less is more here, trust me. Although, you do you.
- Chill and Serve: Transfer the Pink Salt Rice Milk Rhapsody to a sealed container and refrigerate for at least 30 minutes to allow it to chill and the flavors to meld together. Serve cold and enjoy! You can also add ice cubes if you want it extra cold.
- Storage: Store the rice milk in the refrigerator for up to 3-4 days. Shake well before serving as some settling may occur. After a few days, it may start to smell and taste weird so better throw it out.
📝 Notes
- For a creamier texture, use short-grain rice.
- Experiment with adding a splash of vanilla extract or a pinch of cinnamon for extra flavor.
- If you don't have cheesecloth, you can use a fine-mesh sieve, although the straining process may take longer.
🍎 Nutrition
Calories: 80 kcal
Protein: 1 g
Fat: 0.5 g
Carbohydrates: 18 g
Fiber: 0.5 g
Calcium: 10 mg
%3Amax_bytes(150000)%3Astrip_icc()%2Fclassic-hummingbird-cake-recipe-3051129-hero-01-2575c5862c7b4d36bd57778ea7bd9889.jpg&w=3840&q=75)
