Rice milk & cookie

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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

The dried okra meal


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


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


  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