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.
- 1/4 c. short-grain brown rice
- 3 3/4 c. water divided
- 1 large or 2 small date
- 1/4 t. sea salt
- 1 t. vanilla
- Rinse and drain your rice.
- Bring the rice and 1 1/4 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.
Add in the remaining 2 1/2 cups of water and 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!
Nutrition facts are based on using one ounce of dates. Weight Watchers points (new system): 2
Notes:
Alternatively, you can skip the cooking of the rice and just blend 1/2 cup cooked rice with the date, salt, vanilla, and 2 1/2 cups of water.
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.
Alice. says
Hello Lauren 🙂 I tried this recipe with 1/2 cup black rice because that was what I had on hand (I had soaked the rice for dinner but didn’t eventually use it). And because my blender wouldn’t fit in rice+5 cups of water, I decided to go with 2.5cups of water like in your recipe. It came out well , but made the milk actually more like a milkshake — which was very good on its own, but probably not too much for smoothies or overnight oats. Anyway, I thought I’d leave this comment for people who would prefer the milkshake-like version: just increase the amount of rice to 1/2 cup 😉 I will go with 1/4 cup rice next time and I will also try to use brown rice, because I think, like you said, the brown rice flavor would be closer to the full-fat soy milk. Which is what I would like. Thanks so much for sharing the recipe!! 🙂
Lauren says
That sounds delicious Alice, I will have to try that myself! I like the idea of using the black rice too, thanks for your comment, as always. 🙂
Nancy says
Do you cook the rice with the salt or do you add it when blending everything together? Have you switched to another milk with arsenic as an issue with rice? I also can’t tolerate almonds. Is this recipe too sweet to use in mashed potatoes?
Lauren says
Hi Nancy,
The salt is added in during the blending process. I’m personally not concerned with arsenic at this point, since rice is one of the foods my family and I tolerate best! I think you could use it in mashed potatoes if you leave the dates out.
Olya says
Very good, I think your use of short grain is better because it contains more starch than others. Thank you!
Tea says
Hi! I’m a little confused.. It says to cook the rice with just a part of the overall water listed in the ingredients, and then it doesn’t say when to add or what to do with the rest of the water. I’m guessing we’re supposed to blend it with the rice? And you forgot to mention when it’s best to add the vanilla. Am I maybe missing something?
Lauren says
Hi Tea,
Sorry for the confusion, yes step 6 says to ‘blend everything’, meaning the remaining water (2 1/2 cups), vanilla, etc.
Jo says
Lauren, I tried..but it didn’t work. It turned out too watery. I think it’s because I used brown basmati which doesn’t give a lot of thickness to the milk.
Jo says
Lauren, I always have cooked brown rice in the fridge. Can I just blend that into a paste with some water and make rice milk that way?
Lauren says
Hi Jo,
It seems like that might work….maybe warm up the rice a bit so that it blends better?
amber says
Great recipe, Lauren! So much healthier than store bought!
Matt @ The Athlete's Plate says
Looks great! Right now I’ve been hooked on flax and hemp milk.
Rebecca @ Strength and Sunshine says
Almond milk is the best!
Lindsay says
Oh my god. I love you. I am trying this when I get home tonight (and by tonight I mean tomorrow night since I have plans tonight – I KNOW! I. Have. Plans. Can you believe it? Me either).
Thank you!