Gluten Free Recipes Starches Vegetarian

Brown Rice Milk Semi-fail

brown-rice-polentaMy attempt to make brown rice milk by using a blender to buzz cooked brown rice and water was a complete failure. It tasted like dirty water. However I decided to make this into a creative challenge and see if I could make it into something edible.

I poured the water and rice into a pot and started heating it up. After being buzzed in the blender the rice was almost a mash. Once it got hot it very quickly thickened up into what looked like a porridge. I added a vegetable bouillon cube, tasted and was in seventh heaven. What I had was a savory porridge or rice polenta. Since I’d picked up some┬áspinach from the farmers market that morning I decided to add some curry to my rice polenta, spoon it onto a platter, top it with spinach and onions sauteed with some garlic and call it a meal.

While the brown rice milk experiment was a complete fail, I’m excited to try some variations of my rice polenta. Here are some of my ideas:

– Use┬ánondairy milk instead of water, add some raisins or dates, and your sweetener of choice for a delicious rice pudding. Top with diced or pureed berries.

– Use canned roasted tomatoes with their juice in place of the water.

– Top with any of the following:

  • cubes of non-dairy cheese
  • sauteed tofu
  • cubed tempeh
  • soy chorizo, non-dairy cheese, avocado, salsa
  • roasted veggies
  • ratatouille
  • vegetable stew

Please share with us in the comments below if you try this rice polenta with your own spin.

 

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