Many families use soy milk makers to make their own soy milk, which is not only authentic, economical, safe, reliable, nutritious, and hygienic, but also allows for adjustable flavor and variety. When making soy milk, you can add ingredients like peanuts, black beans, green beans, corn, and sesame. When drinking, you can mix in honey, coconut milk, or condensed milk to both supplement nutrition and enrich the flavor.
What to do with leftover soy milk? Many families refrigerate it and heat it up the next day to drink. This is certainly fine, but I would like to recommend another method: you can make soy milk rice with the leftover soy milk on the same day.
The method for making soy milk rice is very simple. Use soy milk to replace some or all of the water, add it to the rice, and then cook it normally in a rice cooker. Because soy protein and fat are added to the rice, the texture becomes stickier, the aroma is richer, and it tastes better.
The nutritional value of plain white rice is very low, but after adding soy milk, the rice is enriched with high-quality protein, polyunsaturated fatty acids, dietary fiber, calcium, isoflavones, oligosaccharides, lecithin, sterols, saponins, and other nutrients, making its nutritional profile more comprehensive. The soy protein and cereal protein can also have a complementary effect, resulting in higher nutritional value. Of course, it is also perfectly fine to add soy milk to mixed grain or mixed bean rice.
In addition, mixing the soy pulp with rice to make soy pulp rice is even more nutritious, but the texture is slightly inferior to that of soy milk rice.