From the kitchen
Sweet Condensed Rice Milk
Rice milk slow-simmered with sugar until reduced by half into a thick baking staple.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Rice Milk Edition
Ingredients
- 4 cups Rice Milk
- 3/4 cup Sugar
- Pinch of Salt
Method
- Combine the rice milk and sugar in a wide, heavy saucepan over medium heat, stirring until the sugar dissolves.
- Bring to a gentle simmer, then reduce heat to low.
- Simmer uncovered for 60 to 75 minutes, stirring occasionally at first and more frequently toward the end, until reduced to about 1 1/2 cups and syrupy.
- Stir in the salt.
- Cool completely, it thickens somewhat further as it cools, then bottle and refrigerate.
Kitchen note
This takes noticeably longer to reduce than a nut-milk or coconut-milk version, since rice milk starts out thinner and with less natural body, budget the extra time rather than trying to rush it over higher heat.
Culinary Library
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