little adelaide kate: tuesday's kitchen: rice & almond milk

Tuesday, October 30, 2012

tuesdays kitchen: rice and almond milk

Do you enjoy the slow food movement? I certainly do. I find great pleasure in preparing meals from scratch using the most straightforward of components. It's incredibly rewarding to understand precisely the origin of my food, and to witness each stage between the raw ingredients and my tasty, home-cooked dishes.

I've been preparing rice and almond milk for Kym and figured you might want to check out how it's made, so here you go!

Ingredients:

50 grams rice
50 grams almonds
1 litre water

What I use:

Thermomix
Strainer
Cheesecloth
Jug

Step 1: Place rice into Thermomix and grind for 30 seconds, speed 10.

Step 2: Mix in almonds and grind for an additional 20 seconds, speed 10.

Step 3: Pour in water and configure Thermomix for 10 minutes, 60 degrees, speed 3 (this softens the rice structure, which must be cooked before consumption).

Step 4: Pour the milk through a strainer lined with cheesecloth into your jug.

Milk keeps in the refrigerator for around seven days. You'll want to shake or mix it each time you take some out, since like with juice, any 'sediment' tends to settle at the bottom of the container.

DELICIOUS!

What slow food adventures have you been exploring recently?

Kate xx