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Being inventive with cooking is an art. It comes naturally to some while others struggle to get even the most basic of already-thought-out, done-food out on a plate. Your best bet is to figure out whether cooking is for you or not. Whether you are in it for trying out a hobby or because you are required to (as caretaker of a household), everybody needs to be able to cook one thing or the other.
Shafi Gluco Chem has a portfolio of diverse cereal ingredients each of which contains in-demand nutrients. What is more is that our product line is highly applicable in a number of different areas. SGC’s cereal and cereal-derived ingredients are no strangers to being used in cooking. In fact, here is an article about rice flour recipes that ought to interest you.
Our Rice Milk, however is entirely another prospect.
Made from the passing of conventional rice through a diffusion process that strains the rice kernels at an industry level, the resulting product, after having gone through certain sub-processes, is Shafi Gluco Chem’s specialty: Rice Milk.
A perfect dairy substitute to those who are lactose intolerant or are allergic to soy, SGC’s rice milk is a derivative of a specific of SGC’s cereal ingredient, reinforced with vitamins. It is used in sports drinks, gluten-free energy bars, beverages, skin-care products, creams, shampoos, and soaps. Mostly taken up by athletes and body builders, rice milk can be consumed directly, albeit after having gone through a fortification process.
Since our Rice Milk is known to be used as a substitute in a number of dairy-related realms, it can easily be kept on the ingredient’s list for a myriad of recipes. Read ahead to find which one’s we’ve picked.
To get started, pour some olive oil into a sauce pan add the chopped onion, garlic, and zucchini. Once done, sauté for about one minute. Pour in the chicken broth after the previous contents have seemingly simmered. Also add the lemon juice. Then put in the other seasonings along with the fresh basil from the list of ingredients.
The next step is to move into the simmering phase. To make the Zucchini softer, you will have to simmer the entire mix. One way of determining whether your zucchini has simmered is to check if the onion in the mix has turned transparent or not. This entire process will take around thirty to thirty-five minutes.
Add the rice milk with the zucchini once properly cooked. Simmer again for another minute or so and adjust the seasonings to taste.
Prepare the rice as directed.
Add bran wheat and oats into a cooking bowl. Pour the water and rice milk on it and start cooking it. Add a pinch of salt. Cook it for about 7 minutes, stirring it frequently. When it thickened, turn the heat off and add the butter and cover it for 3 minutes. Serve it with a sprinkle of cinnamon and a few apple slices or half a banana.
Wash the rice 2 to 3 times in running water. Soak the rice in water and set aside. Heat the vegetable oil in a pan and add in the spices. Fry for 10 seconds. Add in the chopped onions and the sliced green chilies. Add some more green chilies if you want it spicy. Fry for a minute. In the meantime, crush some garlic in a mortar and pestle. You do not want to puree the garlic. We need the garlic in bits. So, absolutely no garlic paste. If you do not have a mortar and pestle, just run the garlic in a small mixing jar (pulse several times) without adding any water. You can even chop the garlic cloves finely and add it to the pan if nothing else works for you. This is where you add in the garlic and fry for a couple of minutes. Puree the tomatoes in a blender / mixing jar and add it to the pan. Add in the salt, chili powder and turmeric. Fry for 3 to 4 minutes until the tomatoes are cooked and dry. When the tomatoes are cooking, we will make get some rice milk ready. Add in the rice milk to the pan. We need 2 cups of liquid for every cup of rice, so make sure you put in the necessary amount of rice milk to balance it all out.
In the meantime, drain the soaked rice and set aside. Once the liquid in the pan starts to boil, add in the rice. Mix thoroughly, close the lid and put the whistle weight on. Cook for about 5 minutes on light-medium flame. Switch off the flame and wait for the pressure in the cooker to subside on its own. Open the lid and gently fluff up the rice once the pressure subsides.
Boil rice milk on low. Stir occasionally.
Simmer the rice milk for about 30 minutes until the milk is reduced by about 2/3 of its volume. Add banana puree and apple butter. Add brown rice syrup and cardamom. Cool and keep in a refrigerator. Serve chilled.
Children will love this pudding. Add dried fruit and 1/4 teaspoon pistachios, almonds or cashews for variety.
Shafi Gluco Chem’s rice milk proves to be quite a healthy ingredient. It is usable in a number of dishes, some of which have been mentioned above.
To order your sample of Rice Milk, put in a request now.BACK