Should okara be removed from Rice Milk?

Zero

I'm just after making some home-made rice milk, using white rice, and I noticed there's a residue left.

Something similar to the okara left when making soya milk. I know the okara is strained off soya milk.

Should this residue left at the bottom of the rice milk also be sieved off, or just shaken into the milk?

Thanks! :j

ceridwen

Have you tried looking up the info on making rice milk on

http://vegweb.com

I copied a recipe off this for rice milk - but there were all sorts of comments there on it - and you might find the answer in them.

The recipe I copied talked about "leaving most of the sediment in first container" (ie after you have blended the ingredients, let the milk set and then (without shaking) poured the milk into another container. From that - I would tend to assume one has to think in terms of using the residue up in some other way (in cereals perhaps?). Couldnt swear to that - as I havent yet tried it. but if you look up the website given and search for rice milk it should indicate somewhere amongst the comments.

Zero

Thanks ceridwen, no I haven't seen that site before. I'll take a look now. Thanks

Seakay

Okara is the solid stuff ie the remains of the beans, and this is removed from the liquid by straining through muslin or similar. There is always some starch like sediment as well which remains in the soya milk ( hence, shake before using).
I think that the same is true with rice milk, ie you remove the ground up rice remains but you squeeze through as much as possible so there is bound to be some starch or starch-like substance in the liquid itself.

Zero

This had been my first attempt at making rice milk and I had left all the sediment in it and just shook it up.

Though when this is done I noticed that when it is drank the sediment can settle on the back of your throat which isn't pleasant and can make you cough a little.

So maybe it is best to sieve it out. I'll try sieving it out, though I think the milk may end up being very very thin.