6 ways to make nutritious and delicious brown rice milk for weight loss, suitable for both mother and baby

Roast the Brown Rice

Place a pan on the stove and add 150gr of brown rice to roast on low heat for about 7 – 10 minutes until the rice pops.

After roasting, pour the roasted brown rice into a pot and add 1 liter of water. Next, boil for about 15 – 20 minutes over medium heat, then reduce to low heat and simmer for an additional 30 – 40 minutes until the rice is soft.

Finally, let the brown rice cool for about 15 minutes before turning off the heat.

Grind brown rice

You put the boiled brown rice mixture into the blender and proceed to grind it into a fine paste.

After grinding, you filter the ground rice through a sieve for the first time, then use chopsticks or spoon to stir the rice in the sieve evenly to ensure the rice extract is filtered clean.

Next, pour the mixture back in and continue to filter for the second time through the sieve to obtain a smoother and more nutrient-rich rice water, avoiding a lumpy final product.

Cook brown rice milk

The rice water after being finely filtered should be poured back into the pot along with 220ml of unsweetened fresh milk.

Turn on medium heat to cook the mixture for about 5 minutes, stirring gently while cooking to blend the mixture, then turn off the heat; this completes the brown rice milk.

Final Product

Brown rice milk does not contain any sweeteners or salt, yet it always tastes rich. The flavor of brown rice milk is delicious, creamy, and slightly fatty, with a beautiful milk color that becomes more appealing the more you look at it.

Not only is it easy to make, but brown rice milk is also nutritious and good for health, suitable for all ages, especially for those who want to lose weight.

Roast Brown Rice

Place a pan on the stove, add all 125g of cleaned and drained brown rice, and roast over low heat for about 8 – 10 minutes until the rice expands.

Cook Brown Rice and Lotus Seeds

Place a pot on the stove, add 1.4 liters of water and 125g of lotus seeds, and cook until the water boils on high heat.

When the water boils, reduce the heat and add all the roasted brown rice, cooking for 20 minutes until the lotus seeds are soft and expanded.

Then turn off the heat, wait for it to cool, and separate the lotus seeds and brown rice, keeping the water separate.

Blend brown rice lotus seed milk

You put 1/2 of the brown rice lotus seeds and 1/2 of the water used to cook the brown rice lotus seeds into the blender. Press the button and blend the mixture until smooth. Blend the remaining brown rice lotus seeds and water in the same way.

Then you strain the mixture through a sieve, discarding the residue and keeping only the blended liquid.

Cook brown rice lotus seed milk

After straining the brown rice lotus seed water, add 300ml of unsweetened fresh milk to the strained mixture. Pour all the strained liquid into a pot, then add 75g of rock sugar and 1/2 teaspoon of salt, then drop 100g of pandan leaves into the pot.

Place the pot on the stove, cook over low heat while stirring continuously. When the mixture gently boils, add 100g of condensed milk and cook until the water boils again for another 5 minutes, then turn off the heat.

Final Product

Wait for the brown rice and lotus seed milk to cool, then pour it into a bottle and place it in the refrigerator to use gradually.

Drinking the brown rice and lotus seed milk cold will taste better, with the fragrant aroma of brown rice and lotus seeds, intertwined with the scent of pandan leaves, creating a delightful, creamy flavor.

Roast brown rice and black sesame

After buying brown rice, rinse it thoroughly with water. Then, place a pot on the stove, add 100g of brown rice, and stir continuously over medium heat for about 10 minutes until the brown rice pops.

Next, add 100g of black sesame to the pot and roast separately for about 5 minutes over low heat until the sesame becomes fragrant, then turn off the heat.

Grind brown rice and black sesame

Prepare a large bowl, then add the roasted brown rice and black sesame, and use a spoon to mix well.

Then, put the mixture into a blender and grind until smooth, then transfer the mixture back to the bowl and mix again to ensure the brown rice and black sesame are well combined.

Brown rice and black sesame milk

Prepare a pot and add the blended mixture into the pot along with 440ml of unsweetened fresh milk and 2.4 liters of water, then place the pot on the stove and cook over medium heat.

Stir continuously for 30 minutes until the milk mixture gently boils, then turn off the heat.

After the milk is cooked, strain the milk through a sieve and pour it into a container for storage or cooling before enjoying.

Finished product

The brown rice and black sesame milk is complete; you can add sugar to taste or drink it unsweetened. The milk has a distinctive aroma of black sesame blended with brown rice, a unique black color from the black sesame, and a lightly appealing natural creaminess.

Soak brown rice and almonds

Wash the brown rice thoroughly and soak it in a bowl for about 8 hours.

Put 100g of almonds in a bowl and cover them with water to soak for about 5 minutes. Then, remove and drain.

Making Brown Rice Almond Milk

You put all the brown rice and almonds into the nut milk maker, pour the soaking water from the rice in, then add filtered water so that the total amount of rice, almonds, and 1.5 liters of water reaches the 1500ml mark.

Then close the lid tightly, press the start button, select the nut milk making mode, and then press the start button again. You cook for 25 minutes.

To achieve the desired smoothness for the milk, after cooking, turn off the machine, restart it, and select the manual blending mode at the highest speed (1600W) and blend for an additional 1.5 minutes.

Final Product

You can pour the milk into a glass and enjoy it right away. Brown rice almond milk has a perfect smoothness, with a natural sweetness from the brown rice and the rich flavor of almonds, making it very delicious without being heavy.

Roast brown rice and peanuts

After buying, wash the brown rice and peanuts with water and let them drain.

Next, heat a pan over low heat, add 150g of brown rice and roast for 10 minutes until the rice grains expand.

Continue to add 50g of peanuts to the pan and roast over low heat for 15 – 20 minutes until the peanuts are cooked, fragrant, and the shells burst. Then, let the peanuts cool slightly and shell them.

Grinding brown rice and peanuts

Put all the roasted brown rice and peanuts into a multifunctional blender, and grind them until crushed but not finely ground.

Cooking brown rice peanut milk

You add the mixture of brown rice and peanuts that have been ground into a pot, pour in 1.2 liters of filtered water. Then place the pot on the stove, bring to a boil over high heat, then turn off the heat, cover, and let it steep for 15 minutes.

Next, you turn the stove back on to bring the water to a boil again, then add 500ml of sweetened fresh milk, and continue to cook over low heat until the milk mixture simmers gently for about 3 minutes, then turn off the heat.

After that, you strain the milk through a sieve twice and it will be ready to use.

Final Product

Delicious and nutritious brown rice peanut milk, with easily accessible ingredients, the milk has a light creamy taste from peanuts and fresh milk, the more you drink, the more you enjoy.

Roast brown rice and shell walnuts

Place a pan on the stove, add the soaked and drained brown rice to roast on low heat for 10 minutes until the rice puffs up.

Soak the walnuts in hot water for about 40 – 60 seconds, then place them in regular water, drain, and use a knife to shell them.

Cook brown rice milk

Add the roasted brown rice into the nut milk maker, then add 1 liter of water and cover it to start blending and cooking the brown rice milk.

Turn on the machine and select the herbal milk/nut milk cooking mode for about 25 minutes. When there are about 5 – 10 minutes left, add the walnuts into the machine.

After the machine has finished cooking, add 2 spoons of sugar and 1/3 teaspoon of salt into the machine and stir gently with a spoon until dissolved.

Completion

Pour the brown rice milk with walnuts into a glass, then use a thermos or place it in the refrigerator, it’s best to consume it within 1 – 2 days!

Final Product

Brown rice and walnut milk is delicious and nutritious, very good for your health. The milk is creamy with a moderate sweetness; when you drink it, you will feel the rich, creamy taste lingering on your tongue.