Rice Milk & Rice “Cheese” Recipes

Since I cut most grains, nuts and seeds out of my diet, I’m pretty much stuck with rice milk as a dairy substitute instead of almond milk. Commercially prepared rice milk kind of makes me gag, plus most have unnecessary ingredients. Luckily making rice milk is fairly easy, though time-consuming. I made a double batch the other day and froze what I didn’t need immediately. Homemade rice milk is also thicker than commercially prepared and is a good replacement for cream in recipes. Water can be easily added to it to thin it out if necessary.

The benefit of making your own rice milk is the by-product can be used to make rice “cheese.” This was my first foray into making anything other than “cheese” sauce and it turned out surprising well. I used the rice “cheese” in my dairy free, gluten free, tomato free lasagna.

Rice Milk

1 cup brown rice
8 cups water
1 Tbs sea salt

In a large saucepot combine ingredients and bring to a simmer. Cover and cook on a low simmer for three hours, stirring often. Puree rice and water in a blender or food processor in batches, keeping the rice and water mixture as equal as possible. Once pureed, strain through a fine mesh sieve into a large bowl. Save the rice left in the sieve to make rice “cheese.” Add more salt to the rice milk, if it’s needed. Stevia or other sweetener can be added to your taste. Store for up to a week in the refrigerator or freeze.

Rice “Cheese”

2 cups cooked, pureed rice
2 Tbs nutritional yeast
1/4 cup rice milk
1 Tbs arrowroot
1/2 tsp granulated garlic
1/2 tsp salt

In a small saucepot, combine rice, yeast, garlic and salt. Stir well and bring to a simmer. Make a slurry with the rice milk and arrowroot. Pour slurry into the rice mixture. Stir continuously until it has simmered for about two minutes. Remove from heat and pour into a well-oiled dish. Cover and chill until firm. Turn out of dish and slice. For a softer cheese leave out the arrowroot and rice milk.

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About The Sensitive Witch

The Sensitive Witch is an eclectic Wiccan with many food allergies and sensitivities. She enjoys creating great tasting recipes to fit her lifestyle.
This entry was posted in Dairy Free, Gluten Free, Side Dish, Vegan. Bookmark the permalink.

6 Responses to Rice Milk & Rice “Cheese” Recipes

  1. Aubrey says:

    I am going to try this! We recently went dairy free as my family are celiacs and we are testing the waters to see if they are also sensitive to casein. I just cut out all dairy and did not replace any of it since most alternative “dairy” options are filled with stuff I will not or cannot eat (like carageenan! or Agave).

    • Good luck! I finally gave up since I don’t have the energy to make mediocre cheeze when there are better tasting things out there to cook. LOL! Best store brought brand I’ve tried is Daiya. It’s mostly tapioca starch, I believe. I still miss good cheddar cheese, even though it’s been over two years since I’ve been mostly dairy free (I keep trying it & keep reacting to it). I use a lot of coconut milk with salt and an acid (vinegar or lemon juice) to replace cow’s milk when cooking and have even used it to make caramel. Honey can be used as a replacement for agave in all my recipes.

    • Peggy says:

      I live in Cleveland, TN – is there anywhere within 30 miles that distributes rice cheese?

      • Lisanatti Foods makes rice based “cheeses” called RiceCheeze. Their website had a store locator so you can see if any stores near you carry it: http://www.lisanatti.com

        I now usually buy tapioca based “cheeses” from Daiya. My local grocery store carries three varieties of it (cheddar, mozzarella, and pepper jack).

  2. Zoe says:

    Hi,
    Could you let me know what the cheese is meant to look like?
    My rice milk was very thick – not really ‘pourable’…
    And the cheese looked like it still have lots of rice in – perhaps i did not puree it enough?
    Any tips on texture / look of how the rice milk and rice cheese ‘should’ look would be great!
    Thanks!

    • Maybe add more water to the rice milk? I only tried the recipe once since I decided it was too much work and I could do without it. My “cheese” had the consistency of Velveeta and I pureed it until there weren’t any lumps. Sorry it took me so long to reply!

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