Rice milk & cookie: Difference between revisions

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<b>This recipe was written and sent by Fabien Vallos.</b>
<b>This recipe was written and sent by Caroline Rose Curdy.</b>


“<i>This chickpea soup is as much a childhood memory as it is a way to bring together various flavors from the Mediterranean coast. The soup has, therefore, a taste of chilhood, as well as being a reconstruction. To that end, I added a bunch of mentuccia or nepitella, that I personally foraged during summertime, and which brings a deep and unique flavor to the soup.</i>”
“<i>When I think about what a “resilient recipe” can be, I picture a simple dish, yet rich in taste and texture. Since the start of the quarantine, I've been thinking more and more about how I can make use of each ingredient I buy to its full capacity. This recipe allows you therefore to make milk and cookies from the same ingredient: rice.
I really appreciate rice milk and I feel that it's generally too expensive for what it really is. Sure, it is a bit laborious to make but still. The residues of rice you'll obtain from the milk are called "okara". They are rich in fiber, poor in fats, and if you dry them and blend them up, they will turn into rice flour. Okara is apparently a good diet food as it expands in your belly and gives you a feeling of satiety.</i>”


Fabien Vallos
Caroline Rose Curdy


== About the Millas ==
== The recipe ==
[[File:Layerscave.jpeg|thumb|Thumbnailed image]|The layers of the L'abeurador cave, where stocks of dried peas dating from the Mesolethic era (6800BC) were discovered.]]
[[File:BTSCarolineRose 2.jpg||thumb|Thumbnailed image]|The dried okra meal]]
The L’<i>Abeurador</i> cave in Southern France suggests that chickpeas have been cooked since the Mesolithic era (6800 BC). As archeobotanists suggested in the 1980’s, the cave could be a testimony of the way hunter-gatherers would have been gradually switching from foraging to a “soft agriculture” by sowing seeds around the cave. Stocks of dried peas, lentils, red peas and vetches were also found in the cave.


Interestingly enough, some of these peas, including chickpeas, were shown to originate from the Middle East, which started to be domesticated in 7000BC. How could they be found in France more than 200 years prior? It appears relatively inconceivable that they would have been carried away by the winds. The mystery stays intact…
==== Ingredients ====


Chickpeas are part of the <i>Fabaceae</i> plant family, also known for their nutrient fixating capabilities.
<u>For the milk</u><br>
Generally speaking, the cultivation of chickpeas has a relatively low impact on the environment with low carbon emissions per protein intake.
*100g of whole grain rice<ref>If you can get your hands on it, “Riz de Camargue” gives out the best results.</ref>


== The recipe ==
*A pinch of sea salt
[[File:Chickpea-soup-fabienvallos-1e.jpeg|thumb|Thumbnailed image]|Simmering the soup on a low heat]]
==== Ingredients ====
200g of chickpeas<ref>It might be tricky for most European readers to get their hands on locally grown chickpeas, unless they come from southern European countries or neighboring countries of Russia. On the other hand, the search will be a piece of cake if you live in the US or any Asian country, not to mention India which represents half of the world’s production!</ref>


Half a carrot
*Water


Half a celery stalk
*Some maple syrup or a date


Half an onion
<u>For the butter okara cookies</u><br>
*120 gr of okara (rice residues)


1 clove of garlic
*70g of butter<ref>You can use some good quality butter but I’m using gee. The heating point of gee is higher than butter, you can keep it forever and it's really interesting in term of taste and nutritional benefits</ref>


1L of vegetable stock<ref>For stock, check out Fanny Heneault’s recipe titled “The scraps stock” from the Soak until soft collection</ref>
*50 g of dark cane sugar


Some tomato flesh or purée
*60 g of wheat flour


A bunch of foraged mentuccia or nepitella<ref>You can forage wild mint in most parts of the world from spring to summer. Mentuccia and nepitella are native to the coasts of the Mediterranean sea, however, any other type of mint will do the trick.</ref>
*10 g of corn starch


Dried oregano
==== Process ====


Salt and pepper
<u>Rice milk:</u><br>
*Soak the rice in cold water for minimum 12 hours.
*Once soaked, drain the rice and blend it in a food processor to a rough milky texture.
*Add 60cl of cold water.
*Using a clean piece of fabric (can be a piece of linen or some sterile gauze), press the liquid through it.
*Repeat the process 2 times. If you're having a hard time extracting the liquid, add some more water.
*Set the dry rice residues aside, so you can use them for the cookies.
*Blitz the liquid in the food processor again, this time adding salt and the sweetener of your choice.
*Taste, and adjust taste and texture by adding some more water, salt or sweetener.


A drizzle of olive oil
<u>Butter okara cookies:</u><br>
*Dry out the okara in the oven for 1 hour at 80°C
*Once dried, blend in the food processor to get a thinner grain.
*Mix the okra with the butter and sugar.
*Add the flour and the corn starch and stir gently until combined.
*Form a big sausage of dough chill in the fridge for 2 hours.
*Preheat the oven at 180°C.
*Cut the dough in 1 cm thick slices and bake for 15 mn.


==== Process ====
Done! Eat and drink.
*Soak the chickpeas in cold water to re-hydrate for at least 12 hours.
*Thinly slice the carrot, celery and onion.
*Add the vegetables to a saucepan and sweat in olive oil until glossy.
*Add the chickpeas and cover with the vegetable broth.
*Do not add salt at this point.
*Throw in a the chopped herbs.
*Simmer on a low heat for 45 minutes.
*Season to taste with salt and pepper.
*Serve warm.


== Related images ==  
== Related images ==  
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== Notes ==
== Notes ==

Latest revision as of 16:40, 9 March 2022

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This recipe was written and sent by Caroline Rose Curdy.

“When I think about what a “resilient recipe” can be, I picture a simple dish, yet rich in taste and texture. Since the start of the quarantine, I've been thinking more and more about how I can make use of each ingredient I buy to its full capacity. This recipe allows you therefore to make milk and cookies from the same ingredient: rice. I really appreciate rice milk and I feel that it's generally too expensive for what it really is. Sure, it is a bit laborious to make but still. The residues of rice you'll obtain from the milk are called "okara". They are rich in fiber, poor in fats, and if you dry them and blend them up, they will turn into rice flour. Okara is apparently a good diet food as it expands in your belly and gives you a feeling of satiety.”

Caroline Rose Curdy

The recipe

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The dried okra meal

Ingredients

For the milk

  • 100g of whole grain rice[1]
  • A pinch of sea salt
  • Water
  • Some maple syrup or a date

For the butter okara cookies

  • 120 gr of okara (rice residues)
  • 70g of butter[2]
  • 50 g of dark cane sugar
  • 60 g of wheat flour
  • 10 g of corn starch

Process

Rice milk:

  • Soak the rice in cold water for minimum 12 hours.
  • Once soaked, drain the rice and blend it in a food processor to a rough milky texture.
  • Add 60cl of cold water.
  • Using a clean piece of fabric (can be a piece of linen or some sterile gauze), press the liquid through it.
  • Repeat the process 2 times. If you're having a hard time extracting the liquid, add some more water.
  • Set the dry rice residues aside, so you can use them for the cookies.
  • Blitz the liquid in the food processor again, this time adding salt and the sweetener of your choice.
  • Taste, and adjust taste and texture by adding some more water, salt or sweetener.

Butter okara cookies:

  • Dry out the okara in the oven for 1 hour at 80°C
  • Once dried, blend in the food processor to get a thinner grain.
  • Mix the okra with the butter and sugar.
  • Add the flour and the corn starch and stir gently until combined.
  • Form a big sausage of dough chill in the fridge for 2 hours.
  • Preheat the oven at 180°C.
  • Cut the dough in 1 cm thick slices and bake for 15 mn.

Done! Eat and drink.

Related images

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Notes

  1. ↑ If you can get your hands on it, “Riz de Camargue” gives out the best results.
  2. ↑ You can use some good quality butter but I’m using gee. The heating point of gee is higher than butter, you can keep it forever and it's really interesting in term of taste and nutritional benefits
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