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Homemade Rice Milk

What you need: 

8 cups water
1 cup long grain brown rice
pinch salt
1 to 2 tablespoons unrefined sugar or maple syrup (optional)
2 teaspoon vanilla extract (optional)

What you do: 

1. In a large pot over high heat, combine water, rice and salt. Bring to a boil, then turn down heat to simmer for 3 hours.
2. Fill a blender halfway with the very well-cooked rice, and add an equal part water (i.e., another 8 cups of water for the whole batch). Blend for a minute or two until the rice is fairly smooth.
3. Strain. a. Funnel Method: The most efficient way to strain your rice milk is to use a mesh bag or cheesecloth and a wide mouth funnel. Put the mesh through the funnel into the container you want to store your rice milk in. I like to use mason jars. Pour the rice mixture into the bag through the funnel. If you use a container with a wide opening, you might not need the funnel. Pull the mesh up through the funnel, squeezing the water out of the rice.
b. Strainer Method: If you don't have a mesh bag or cheesecloth, you can use a mesh strainer. Pour the rice mixture through the strainer into a container.
4. Swirl the rice around with your hand to push all of the water through. Be sure to use a bowl or container that's bigger than your strainer, otherwise you'll most likely make a mess. This usually means transferring the milk after straining to your container for storage, but in the long run it's less clean-up.
5. Stir in sugar and vanilla extract, then transfer to storage container.
Source of recipe: To watch a free video of me making this recipe for rice milk, so I can show you the exact techniques that will make the perfect recipe, go to

Preparation Time: 
30 minutes, Cooking time: 3 hours
Cooking Time: 
3 hours
Recipe Category: 


i was stoked that this made so much until i tasted it :( it was slimy and i was sad... i followed the directions and even watched the video... was hoping for success because this would have been a dirt cheap "milk" solution... almond is kinda expensive to make

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