花生糙米漿 Peanut Brown Rice Milk

我愛米漿。小時候不愛豆漿，只愛米漿，一直到成年才懂得欣賞豆漿的味道，也因為對營養方面的認識才知道米漿熱量真是不低（講這麼好聽，還不就是怕胖）。來到美國後除了華人超市裡的易開罐米漿之外，一般超市賣的米漿看起來都只是「米」做成的「飲品」，白白的，跟記憶中褐色香濃的米漿就是不一樣。

起初是因為看到 Charlene分享了她的香濃糙米漿食譜，猛然勾起我對米漿的想念，然後再找到松露玫瑰也有做過，是用不同堅果、不同種糖做的口味，還有 Carol老師也有花生糙米漿食譜。但是這三份食譜的配方比例都不一樣，那麼我就...自己抓估個大概吧！試試看才知道，而且這原本就是各家做的都不盡相同，也是有情有味之處。

就像松露姊姊說的「機器化可以成就飲食夢想、縮短取食時間，但無法生產因人工手作牽涉到種種變數，而成或帶小瑕但有人味的食物，由於不同的製造者、不同的地區習慣，這些同中有異的食物，使得每個家庭、每個個人的飲食生活各有情調。」

我的配方糖分很低，淡淡的甜味對我來說已經很夠。

已經暗自決定接下來幾天要把這米漿拿來加牛奶、加豆漿，那都是我記憶中曾經吃過的好味道。

I love rice milk. When I was a child I didn't like soy milk, only rice milk. I didn't like the taste of soy milk until I came of age. Also as I know more about nutritions, I know rice milk contains more calories. (Traditional Chinese rice milk contains peanut and sugar. It's very different from those in American supermarkets.)

At first I saw Charlene sharing her recipe and it reminds me of that smooth and bold flavor. Then I found TruffleRose has hers, and Carol also posted one. Their recipes are so different in ratios, so I tried my own version. The only way to figure it out is by doing. And that's one of the wonderful parts of traditional foods - everyone has their own recipe.

My recipe calls for just a small amount of sugar. That subtle sweetness is enough for me.

I already decided to add milk or soy milk into this rice milk in the coming days, just as I had it before.

花生糙米漿

材料：

• 糙米 3/4 杯（量米杯 1杯，130克）浸泡一晚
• 熟無鹽花生 3/4 杯（量米杯 1杯，95克），去殼帶皮（花生烤過更香，見文末更新輕鬆烤花生的方法）
• 水 8 1/2 杯（2000 cc）
• 黑糖 1 1/2 大匙
• 砂糖 1 1/2 大匙

做法：

1. 糙米浸泡過夜。
2. 泡米的水倒掉，用食物處理機或果汁機將米和水 1 杯一起打細，然後倒入一個大鍋子裡。
3. 花生和水 1杯一起打細，倒入鍋子。（喜歡花生味更重一點也可以先乾炒或烘烤過直到顏色變深再打。）
4. 加入剩餘的 6 1/2 杯水，攪拌均勻，中火加熱。加熱過程中要在一旁顧著，時時攪拌，因為有米的關係很容易隨著溫度升高變濃稠、會黏在鍋底。（文末更新不需一直攪拌的妙方）
5. 耐心持續攪拌，直到米漿煮滾。
6. 米漿煮滾時加入糖，拌勻，然後關火。
7. 可以趁熱享用，或是放涼後冷藏。

Peanut Brown Rice Milk

Ingredients:

• brown rice 3/4 cup (130 g,) soak overnight
• dry roasted unsalted peanut 3/4 cup (95 g,) shelled but preferred skin-on (It tastes much better if dark roasted. See update below.)
• water 8 1/2 cups (2000 ml)
• brown sugar 1 1/2 Tablespoons
• sugar 1 1/2 Tablespoons

Directions:

1. Soak brown rice overnight.
2. Drain the rice. In a food processor or blender, grind rice with 1 cup of water. Pour the mixture into a large pot.
3. Grind peanut with 1 cup of water. Add it to the pot. (If prefer a stronger nutty flavor, you can roast or pan-fry the peanut until it browns before grinding.)
4. Add the remaining 6 1/2 cups of water, mix well. Heat on medium to medium-low, stir frequently. This is very important cuz it will stick to the bottom and thicken as it heat up by the rice's presence. (See update below for a tip to save the stirring work!)
5. Keep stirring frequently, be patient. It might take a while to bring to a boil.
6. When the rice milk boils, add sugar and mix well. Remove from heat.
7. Enjoy hot rice milk or let it cool before storing.

Updated:

生的帶皮花生以 250F/120C烘烤 2小時，中間拿出來撥動一兩次，再提高溫度到 300F/150C烤 15-20分鐘即可。
（若是熟花生，第一段 2小時烘烤或許可省略或縮短時間。）
Roast raw peanuts at 250F/120C for 2 hours, stirring 1-2 times. Then keep roasting at 300F/150C for 15-20 minutes.
(If peanuts is already roasted, you might try skipping the 2-hour roasting or shortening the time.)

烤過的花生連皮加水打成泥。
Puree the dark roasted peanuts.

不黏鍋底妙方：在鍋子裡放兩根湯匙，即使開大火滾也只需要偶爾攪拌。
Save the stirring work: put 2 spoons into the pot, then you can stir just occasionally even if it boils rapidly.

不同家食譜參考 Other recipes (in Chinese):

Charlene 2 x III = Robbie IV 育兒與實驗廚房: [飲品] 香濃糙米漿

自己做米漿（黑糖榛果／蔗糖花生） @ 松露玫瑰 :: 痞客邦 PIXNET ::

Carol 自在生活 : 花生糙米漿

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