One of my biggest issues with store-bought rice milk (aside from the canola and/or safflower oil companies like to add) is the fact that it tastes like rice water.
I love thick, hearty milks that almost have a ‘bite’ to them, so I wanted to make a version of rice milk that reflected this love.
This easy recipe is not only thick and delicious, it’s allergy-friendly, and low in both fat and calories.
- ¼ c. short-grain brown rice
- 3¾ c. water, divided
- 1 large (or 2 small) date
- ¼ t. sea salt
- ½ t. vanilla
- Rinse and drain your rice.
- Bring the rice and 1¼ cups of water to a boil.
- Reduce the heat to a simmer, and let the rice cook (uncovered) for 30 minutes.
- Add in the date and let the mix simmer another 10-15 minutes (water should be mostly evaporated).
- Cool the rice and drain off any excess water.
- Blend everything together on high for 2 minutes.
- Strain the mix through a nut milk bag, or let it sit for 30-40 minutes until rice sediment settles on the bottom of the blender.
- Chill and enjoy!
This consistency is not ‘milkshake-like’ by any means, but rather it’s akin to full-fat soy or cow’s milk.
I’ve been enjoying it immensely over my Grain-Free Granola, in smoothies…
…and in overnight oats…
I love to mix in a bit of carob powder and stevia for a kind of ‘Yoo-Hoo’ drink!
What’s your favorite milk to drink?
Mine used to be almond, but since I no longer tolerate the nut, this has been my go-to! I was drinking hemp milk for a while, but the taste of it on its own is not very palatable to me. Rice has a natural sweetness that makes it delicious without the use of a sweetener.
Shared with: Make Your Own Monday