Sweets and drinksDrinksKoreaAbout 1 hour to cook, plus 3 to 5 hours soaking the rice
Korean roasted rice milk takes about an hour to cook, on top of 3 to 5 hours soaking the rice. Rice roasted too lightly tastes flat, and roasted too far it turns scorched and bitter.
Roast the rice over high heat to dry the grains, then lower it and keep going for 15 to 20 minutes until the rice turns gold and fragrant. The roasted rice goes into boiling water, the heat comes off for a 30 minute soak, and only then does the pot go back on low heat with constant stirring so nothing catches.
This batch weighs about 1.4kg, at roughly 58 calories per 100g.
Method
Mix 100g of white rice with 50g of glutinous rice and rinse under running water with a light hand so the surface nutrients stay on.
Soak the rice for 3 to 5 hours until soft, drain off the water and leave it to dry.
Set a pan on the stove and roast the soaked rice over high heat until the grains are dry.
Once the grains are dry, lower the heat and roast for another 15 to 20 minutes until the rice turns gold and fragrant, then turn off the heat.
Bring 700ml of water to a boil in a pot, add the roasted rice and 500ml of unsweetened oat milk, turn off the heat and let it soak for 30 minutes.
Return the pot to low heat and stir constantly so the rice does not catch. Once the milk boils, add 54g of kOBE Monk Fruit Blend and turn off the heat.
Strain the milk and discard the rice solids.
Let it cool for a few minutes, then stir in 13g of kOBE Monk Fruit Blend, 16ml of unsweetened oat milk and 5g of vanilla powder.
Cool completely, pour into a glass bottle and keep chilled.
Tips
Glutinous rice alongside white rice balances the body and the flavor.
In a nut milk machine, add the roasted rice, water, kOBE Monk Fruit Blend and oat milk, choose the program and wait about 35 minutes.
The oat milk makes the rice milk thinner, so 15 minutes in the fridge lets it settle.
Stop toasting the rice at a pale gold, since scorched grains turn the whole batch bitter.
For a smoother milk, strain it twice, as leftover rice solids settle thickly at the bottom of the glass.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.