Homemade Rice Milk (or Milk Substitute)

Milk Substitute Milk AllergyAre you or someone you love suffering from lactose intolerance or dairy allergies?  Or do you just run out of milk sometimes when cooking or baking?

Well, today I have an answer for your troubles that you and your wallet will truly enjoy (and the environment will love as well :-).)

We’ve been making our own rice milk for years now, ever since my son was diagnosed with a life-threatening allergy to dairy, over 10 years ago.

I must say, every time I see the price tags on those boxes in the store, I feel a small (or big :-)) sense of victory that I am not spending money on the packaging and processing.  (Not to mention what a good thing making your own does for the environment!)

Just wait ’til you see how much money you can make….

You can read more over at Money Saving Mom.  And what a bunch of inquisitive readers over there – there are lots of great comments, so be sure to read then and add your own, or come back over here if you have something to share.

It’s a bit easier for me to interact with you here, but no worries – either way I’ll connect with you :-)!

Again – you can find the rest of the post, including the recipe by clicking here.

Do you have a favorite “Make Your Own” technique to share?
Or something that you would like me to develop a homemade version of? 

{Photo Credit}

These comments do not necessarily reflect the opinions of Whole New Mom, LLC.

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  1. Adrienne. . . I must be missing something. I read the intro to Rice Milk and the comments, but I cannot find the recipe itself.

  2. Never mind. . . I see I had to go to ‘Money Saving Moms’ to access it.

  3. Hi Adrienne. . . I got around to trying the Quinoa milk. I used the same recipe as your Rice milk. Wow, hardly any tailings at all, and t is very good! I tossed in a tablespoon of sesame seeds before cooking the quinoa. Why? I don’t know! In any respect am enjoying a cup of hot chocolate from it now. I also made your coconut milk. I like your quick and simple recipe. I make 2 qts at a time, and any not to be used in that 4 to 5 day refrigerated life span, I will follow your ice cube tray freezing suggestion. Thank you. . .

    • Hello Vernon. You are so welcome! I was trying to sort out the coconut milk for awhile b/c there are so many other recipes on the internet, but I just don’t have time for cutting fresh coconut or straining it out. Sometimes I do spoon off the really thick stuff from the top and dry it to make coconut flour, but typically I just stir it in and add more water. Thanks for coming back to share!

  4. What a great idea! I had never thought of making my own rice milk. It sure looks easy enough. Thanks for inspiring me to provide healthier options for my family. Blessings…

    • This is really such a breeze, Daisy. Saves tons of money, tons of packaging, and even with a regular blender, cleanup isn’t that bad. With a Vitamix it’s super quick. Thanks for the encouragement!

  5. My rice milk always come out bitter and definitely has a “grain” taste to it. NOTHING like the store-bought variety. Any tips to make it better?

    • Do you have a Vitamix? I am not sure otherwise, but theirs might be white rice which will be thinner and of a lesser nutritional quality. Bitter is strange though. Have you added some vanilla and a bit of sweetener and salt?

  6. Cheeryshirley says:

    Adrienne ~ I’ve been looking around in your tremendously wonderful blog, and have seen “millet milk”, “pumpkin seed milk”, etc, but could not find the recipes for these. I am very interested as we are absolutely non-dairy and prepare most things from scratch (hubby’s multiple sclerosis)! Could you send me your milk recipes? I would love to make from the cheaper grains rather than nuts. Thanks so much! Cheeryshirley

    • Hi again, Shirley! The Rice Milk recipe is on the post when you click through to Money Saving Mom. I’ll go make sure you can get there easily. You can use any other grain as a sub for the rice. For seeds and nuts the measurements will be different – I haven’t posted those yet. I haven’t perfected it by any means but I currently use about 1/2 cup pumpkin seeds with 4 cups water. Try that and see how it goes :-). Then of course add the optional salt and flavoring that you would like.

  7. I’ve made two batches of this recipe (thanks). The intensity doesn’t seem to be there. It tastes more diluted than the store bought. Any suggestions?

    • Depends what kind you typically buy and what is in it. Some add fillers, flavorings, extra sweetener. If it’s not thick enough, try more grain or add some of those other things. Your store brand may be from white rice….let me know your thoughts based on my suggestions. Hope that helps!

  8. If you don’t have a VitaMix, what is a good blender to use for making this?

    • I would think any blender, but you may want to poke around on Amazon to find one w/ a good rating. One of the best things about the Vitamix is that they are super easy to clean, but you can make do with something else.

  9. I’m thinking about adding protein to my rice milk. I was wondering if you have tried adding hemp protein or something else (not whey or soy) to the milk. Would I add it in the Vita-Mix and would it keep in the fridge or would I have to just add it as I used it? Any thoughts or ideas about this?

    • I am not sure – you could probably do either. Just maybe try 2-4 cups of the milk blended and see if it stays mixed in fairly well. Let me know! I make a protein shake for my husband pretty regularly with hemp or other protein powders. I have a great protein shake I used to use years ago…I should share it sometime :-).

  10. Does anyone know if rice milk spoils? How quickly?
    I make rice milk and almond milk in my Vitamixer and both seem to go rancid within 3 days.
    Any suggestions?

    • Sure – they all spoil. I don’t think it should spoil quite so quickly. Maybe 4 days? The packaged stuff I think says about long on the package. Store it on the top shelf to help.

    • If I may say here, they don’t actually go rancid, But because they are whole foods with no preservatives, and in the case of nuts, actually raw, the enzymes cause the milks to sour as they work to break down the sugar–they’re actually fermenting in your fridge. Soo they’re really not bad, but they just don’t taste great anymore.. but I wouldn’t keep them any longer than a week….. HOWEVER, you can freeze what you don’t use in the first day or so in ice cube trays and keep in a zipper bag in the freezer. Then you always have your ‘milk’ ready for your next smoothies or concoctions. 🙂 Hope this helped..

  11. I always have white “sticky” (Calrose) rice. Will that work for milk instead of brown rice?

  12. Any suggestions on filtering it? My kids complain it is grainy compared to what we buy.

  13. Adrienne, rice milk, candida?? do they mix? as someone who’s been working on pancreas issues, I am envisioning this as a glucose drip….

    Do you have any info on how this ranks on the glycemic index? I know you can sub nut milk or coconut milk, but rice IS so much cheaper….

    Any feedback would appreciated.

    Thanks.

    • We don’t use rice milk or any other grain milk much anymore. We almost exclusively use nut, seed, or coconut milk. The glycemic index is higher (79-92) from what I have read, but we don’t drink it straight, either. We would typically use it for baking. Also, not all of my readers are on a candida diet. Thank you for reading :).

      • i understand that you are being user friendly. That’s what i love about your posts. I was asking specifically to the candida and GI issue–wanting to know if you had problems with it because of either of those. I didn’t think about baking. that would be pretty good then….

  14. Denise Womack says:

    I love cooking and baking and making my own things from scratch. With recent developments of gluten, dairy, corn and other food sensitivities; migraines and sinus issues I have been looking for new recipes to try. I just recently discovered your website and have been printing off alot of your recipes. I would love a good recipe for oat milk and for homemade Tuscan seasoning. Any ideas? Thanks.

  15. Just wondering if it works to use this rice milk for things that need cooked like gravy on biscuts or bread ect…..One rice milk recipe I found said it thickens when it is cooked…..That is why I am asking…

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