Plant-based milks are an ideal alternative for many people. The reasons vary from case to case: some prefer a healthier diet, others avoid consuming animal foods, while others are lactose intolerant, for example. Whatever the reason, more and more people are turning to a more natural diet.
This vegetable milk is very versatile because its use is quite diverse in the kitchen, and it also provides valuable nutrients to the body.
It is a perfect alternative to provide creaminess and smoothness to preparations such as: cakes, cheeses, creams, drinks, dough, among many other recipes. The combination of rice and coconut has many option recipes, check this link mahatmarice.com/recipes/easy-coconut-rice/ to get more ideas and information about these two ingredients and try the recipes!
Benefits of rice and coconut milk
Rice and coconut milk has many benefits, both in its culinary use and for its benefits to the body. In addition, it stands out for its exquisite naturally sweet flavor. Do you want to know the benefits of this duet?
Health properties of rice and coconut milk
On the one hand, rice provides magnesium, vitamin E, selenium, flavonoids, among other valuable nutrients. On the other hand, coconut oil provides vitamin E, minerals such as iron, selenium, sodium, calcium, magnesium and phosphorus, in addition to its fat content. By combining rice milk with coconut oil, certain deficiencies between the two foods are compensated. In this way, this wonderful vegetable milk, or rice and coconut drink, grants many advantages to the body, notably improving the body's performance.
Some of them are:
- Low levels of fat and high concentration of nutrients; therefore it levels cholesterol.
- High energetic value thanks to its abundant carbohydrate content.
- Ideal for lactose, soy and gluten intolerant people, as it does not contain any of the three substances.
- Strengthens bones.
- Relieves arthritis.
- Improves the immune system.
- It is easy to digest, so it is recommended for certain digestive ailments. For example, rice and coconut milk is indicated for cases of gastroenteritis, gastritis, heartburn, vomiting, irritable colon, Crohn's disease or inflammatory digestive disease.
- It improves intestinal transit due to its fiber content, especially if we use brown rice.
- It benefits slimming diets, however it has a high glycemic level, which is why we recommend consulting a doctor in case of diabetes or if you want to lose weight.
- It has diuretic properties.
- 1 cup of rice
- 1½ liters of water
- 1 tablespoon of coconut oil
- 1 pinch of salt
- 1 pinch vanilla
- 10 drops of stevia
- 1 tablespoon of panela
- 1 pinch of aromatic spices
How to make coconut rice milk
- Wash the rice and drain it very well.
- Pour the water into a saucepan and add the rice.
- Add the coconut oil and salt. Stir until these ingredients are completely dissolved. Cook the coconut rice milk over medium heat for 15 minutes. If you cook it longer, it will thicken a lot, although this depends on your taste. If you want a milk with more fat, add a little more coconut oil. Tip: The salt enhances the sweetness of the rice.
- After the time has elapsed, remove from the heat and let the mixture reach room temperature. Then, blend it until the rice is crushed as finely as possible.
- Use a bowl or container to strain the crushed rice. Place a very thin canvas or nylon cloth on top. Pour the coconut rice milk over the cloth to strain it properly.
- Carefully gather the edges of the cloth to form a bag, make a tourniquet at the top to press out the liquid, hold with one hand and with the other hand milk the canvas over the container to extract as much milk as possible.
- Strain the rice and coconut milk, set aside and store in the refrigerator until ready to use. This milk keeps in excellent condition for up to 5 days refrigerated in the coldest part of the refrigerator. Tip: You can flavor the vegetable milk with any flavoring of your preference or leave it plain.
What to do with this delicious coconut rice milk? Well, apart from tasting it on its own, it is great to prepare desserts, sauces, creams, meringues, chocolate drinks, among others, such as a lactose-free cake.