Vegan milks are perfect for cooking. Homemade rice milk is especially suitable to make bechamel. It´s gluten free and lactose free, so it´s a cheap and nutritive alternative for coceliacs and intolerants.

Thanks to the presence of starch, homemade rice milk thickens when we heat it up.

But what about the remaining pulp? May it be especially suitable to use as a thickener?

We have tested and it works.

So here you have the recipe to make gluten free bechamel using homemade rice milk pulp.

It´s really easy, look!

Ingredients:

1/2 dozen brussels sprouts (or seasonal vegetables you have at home)
1 little onion
1 dozen mushrooms
100 grams pulp rice
Oyster sauce
Salt and pepper
1 cup of rice milk
Peeled hemp seeds and black sesame to decorate and also to complete our pasta with proteins, minerals and healthy fats. (or any other seed; flax, sunflower seed, sesam…)

Preparation

1. Firstly clean and dice the vegetables.
2. Put a little bit of oil and chopped garlic in a pan and heat it up.
3. Add the vegetables and stir them. When it starts smelling good, add a spoonful of rice pulp and mix well for half minute.
4. Then, add a cup of milk mix. If the mixture is very thick, add water.
5. Finally add the flavourings: oyster sauce, soy sauce… whatever you have on hand.
6. Serve warm with boiled paste.

Trick and advice

Same recipe using turmeric instead of oyster sauce.

You can add soy sauce or a spoonful of turmeric instead of Oyster sauce. It´s up to you.

If you don´t like the thickening effect of the rice milk, let the rice grains soaking longer, for about 24 hours before making the milk. But in this case, the thickening capacity of the pulp will also be lower.

We love recycling vegan milk pulps !