Homemade Rice Milk

Whole New Mom - https://wholenewmom.com

Course: Beverage, Pantry Staples

Keyword: homemade rice milk

Servings:

Calories: 8kcal

This homemade rice milk is a super easy vegan milk substitute, plus it saves you money and helps you avoid all of the additives typically found in store bought rice milk.

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Ingredients

1 cup cooked rice
4 cups water (filtered, if possible)
pinch salt
1 tablespoon sweetener (or to taste; optional)
vanilla extract (for vanilla-flavored milk; to taste)

Instructions

Add ingredients to blender. Place the cooked rice, water, salt, and any optional sweetener or vanilla into a blender.
Blend until smooth. Blend for about 30–60 seconds (high-speed blender) or 1–2 minutes (regular blender), until the mixture looks well combined. For a smoother texture, you can blend longer (up to 2–3 minutes in a high-speed blender).
Strain (optional). For smoother rice milk, strain through a nut milk bag or cheesecloth.For a faster option, you can skip straining—just shake before using.
Use or store. Use immediately, or store in the refrigerator for up to 3–4 days. Shake before serving.

Notes

Texture: Rice milk is naturally thinner than dairy milk. For a creamier result, use less water or blend longer.
Straining (Optional): For smoother milk, strain through a nut milk bag or cheesecloth. For a faster, more rustic version, you can skip straining—just shake before using.
Sweetener & Flavor: Add sweetener and vanilla to taste. You can also blend in cinnamon or cocoa powder for variations.
Make Ahead Tip: Use leftover cooked rice or freeze portions of cooked rice to make this even quicker.
Storage: Store in the refrigerator for 3–4 days. Shake before using, as separation is natural.
Freeze in ice cube trays for easy use in smoothies or hot drinks.

Nutrition