Brown Rice Soup – Milky yet Milk Free | Hong Kong Food Blog with Recipes, Cooking Tips mostly of Chinese and Asian styles | Taste Hong Kong

Brown Rice Soup – Milky yet Milk Free

Brown Rice Drink

I prepare this soup by borrowing the skills of making drinks from soy beans, sesames, almonds, etc. Likewise, the ingredients used are also simple including only brown rice, water and some seasonings. So I would have no objection if you call this a drink than a soup. Anyway, a cup of it has warmed me through and that extra warmth seems to have lasted for hours which is especially significant during this chilling temperature.

When I first treated husband and father with this soup, they both asked separately ‘What is this? …. tastes good.’ They eat rice almost every day, yet without recognizing that it is a soup from rice. So, if brown rice appears to be a bit rubbery to you even after cooked, this should comes as a tasty alternative yet enabling you to enjoy the many nutrients it offers.

  • Benefits of Brown Rice
  • The more I read, the more I am impressed that brown rice is good for health. And I am going to highlight a few below, which means, yes, I am persuading you to try this soup.
  • Women who eat whole grains weigh less (source: The World’s Healthiest Foods )
  • Help prevent cancer and heart disease (source: Pregnancy Weekly )
  • Help prevent diabetes (source: Harvard School of Public Health and Scientistlive )
  • If not Brown Rice
  • In addition to the milky-looking brown rice soup, as you can see from the top picture, I have made another one in red behind it. But there is no coloring, may I assure you … I just also soak some red rice at the same time, and cook another few cups of soup from it, which, though without any spice added, is slightly more fragrant if not creamier than the milky one.

Brown Rice Blended

  • Ingredients
  • brown rice, 75g
  • water, 3 cups
  • Seasonings
  • pinch of cinnamon (I ground a tip from the whole stick)
  • sugar to taste

Method

Rinse brown rice and soak it in two cups of water overnight. Put soaked rice and water in a blender and add the remaining one cup of water into the machine. Blend until the mixture turns milky (about 30 seconds).

Line a cheese cloth inside a strainer and let the blended mixture go through it. To get the last bit of liquid from the rice pulp, carefully pick up edges of the cheese cloth with the residuals sitting in the center, and give it a final squeeze.

In a pan or pot, bring the soup to boil over medium heat, add cinnamon, turn the heat to the lowest and boil for another two to three minutes. Remove from heat before the soup become too foamy. Add sugar to taste, serve hot. Boiling 3 cups of this soup shall take about 10 minutes which is much faster than cooking the brown rice into congee (or porridge).

Soaking Brown Rice
Brown rice is firmer in texture than white rice so it needs to be soaked before cooking. And the soaking time, usually ranging from half an hour to two hours, are specified on most of their packages. For preparing this soup, however please put aside this instruction because you would really need to soften the grains before blending, which is different from cooking rice.

Saving the Rice Pulp
After blending and straining, the remaining mass is still good for eating. As I cook rice at home very often, so I will simply save the pulp and cook it with the rice. If not, you may have it added to various types of patties.

I Wish to Thank Two Ladies
Thank you Melody Fury of gourmetfury.com and Christine of christinerecipes.com for alerting me that my rss feed was not working on one of the browsers. I am sorry if it had also once caused you troubles. The problem has already been located and fixed, please just click here to subscribe to my new posts again. Thanks.

Healthy 2010 Every One!

To get immediate updates and new recipes from my blog, you may also SUBSCRIBE them via RSS feeds. See you there.

Comments

Thank you for visiting, I would love to hear from you as much as I love to put up posts here ...
  1. Alta

    I bet if chilled, this would make an even healthier alternative to regular rice milk. Yum!

  2. Viviane, Taste-Buds

    This sounds good. Rice milk soup! who would have thought!

  3. pigpigscorner

    I like rice milk, it has such a nice sweetness to it. Never tried brown rice milk though.

  4. Carol Egbert

    Thanks for the information. I never would have thought of using rice in this way.

  5. MaryMoh

    Love this post. Thanks very much for adding the link to my post on sweet potato porridge. Helps me & others too to access this post easily. I have a few packets of brown rice. I should try this. Looks very delicious.

  6. Melody Fury

    This sounds delicious! Brown rice should bring a subtle nuttiness that white rice won’t. Love it!

  7. JW

    I would love to try this receipe. Question – can you use reuse the soaking water as part of the 3 cups of water required for the receipe?

  8. penny aka jeroxie

    Ar! I see. It is the same way of making soy milk. Very clever indeed. :)

  9. Divina

    Instead of almond milk, this is a better alternative. Better try this soon. Thanks for sharing some tips too. :D

  10. TasteHongKong

    @Alta, I think so, particularly when the weather gets hot.
    @Viviane, We just get used to make different foods from rice because it is our main staple.
    @pigpigcorner, Bet you will enjoy this if you like other rice milk.
    @Carol Egbert, You are welcome.
    @MaryMok, Regret that I have not been able to tidy up this post earlier when you should have needed such. Thanks for your kind words again.
    @Melody Fury, So I guess you like the nutty flavor as well?!
    @JW, Usually, I will drain off all water for rinsing but retain those used for soaking. Glad that you clarify.
    @penny, Yes, I steal the concept. I suspect that I heard of such as a kid and somehow the idea is recovered.
    @Divina, Allow me to say the sooner the better : ).

  11. Kitchen Butterfly

    If you know how much brown rice I have….just waiting to be made into this. This is a must this weekend…….Thanks!

  12. Melody Fury

    By the way, I’m trying to contact your through email but can’t find it. Please shoot me an email when you have a moment!

  13. sophia

    I’ve never tried rice milk before…I always thought you had to use white rice…so cool that you used the nutritious brown rice!! This must taste a bit nutty and toasty, right?

  14. TasteHongKong

    @Kitchen Butterfly, Sounds like you have got a huge stock of brown rice : ).
    @Melody Fury, No problem, email sent. My email contact is available on the ‘about’ page. So hidden?! Sorry about that.
    @Sophia, I’m afraid it is not that toasty and the nutty flavor is subtle as well : ).

  15. Angie@Angie's Recipes

    That looks very milky! I would love a glass of this milky brown rice drink with fried dough sticks as a breakfast! Super yummy!

  16. Christine@Christine's Recipes

    I just let you know the problem that I found when I was trying to subscribe your blog. :)

    Glad to know that you fixed the RSS problem. And I just successfully used the browser to subscribe. Love your simple recipes and gorgeous pictures.

  17. Out of Nicaragua: Arroz con…many things! | Kitchen Butterfly

    [...] from Nigeria last summer but she didn’t…..*sniff, sniff* and so my dream died till I saw ‘Taste Hong Kong’s Rice soup’ and slowly it came to life, [...]

  18. eliminate acne overnight

    Hmm is anyone else experiencing problems with the pictures on this blog loading?
    I’m trying to determine if its a problem on my end or if it’s the blog.

    Any feed-back would be greatly appreciated.

  19. How to Cook Brown Rice Pudding, an Easy Way | Recipes Pinboard

    […] Brown Rice Soup – Milky yet Milk Free […]