How To Make Rice Milk - An easy method to create your own allergy-friendly milk using your favorite kind of rice. NO added oils or unnecessary ingredients.
The latter I make primarily for my daughters, Jade and Miki, who don't tolerate cow's milk very well.
I used to drink Rice Dream until I became skeptical of the added oils. The watery texture also left quite a bit to be desired!
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What I love about this recipe
- NO added oils or preservatives - Store-bought brands add polyunsaturated fats, like sunflower, safflower, or canola oils to their milks, which can be inflammatory to the body.
- I can control both sweetness and salt - I typically give this milk to Jade or Miki, so I'll add in a date to give it some sweetness!
- It's thick and luscious! - I've yet to try a rice milk from the store that didn't resemble water. This recipe is thick and creamy!
- Add in any flavor you like - Additions of vanilla, cinnamon, or even pie spice could jazz this up nicely.
How to make the best rice milk
Add the raw rice to a saucepan with water and bring it to a boil. Lower the heat and cook for three hours.
After the rice cooled, blend it with (or without) a date and a bit of salt.
Rice milk benefits
- This easy recipe is not only thick and delicious, it's also allergy-friendly. Rice is one of the most tolerated foods for highly allergic individuals.
- Low in both fat and calories.
- Cheap to make! A quarter cup of rice is mere pennies, even when buying organic. Compare that to the four bucks you'd pay for a carton of Rice Dream.
- NO nut milk bag needed. I just pour the final blended milk quickly through a sieve to catch any large bits.
What is the best rice to use to make rice milk?
What is the consistency like?
Can I use rice milk like I would use regular milk in a recipe?
Can't I just blend cooked rice and water instead?
Recipes to use with rice milk
Smoothies are our favorite way to enjoy this dairy-free milk, but it also goes great atop a bowl of oatmeal or granola!
How To Make Rice Milk (Thick and Creamy!)
- ¼ cup uncooked rice see FAQs above for which rice to use
- 4 cups water
- ⅛ tsp sea salt
- 1 soft date optional
- Rinse and drain the rice very well.
- Add the rice and water to a medium saucepan.
- Bring the mix to a boil and let bubble for 10-15 seconds.
- Reduce the heat to low, cover the pan, and let cook for three hours.
- Remove the pan from the heat and let cool a bit.
- Add the mixture to a high speed blender, along with the date (if using) and salt.
- Blend on high for 30-45 seconds or until smooth.
- Strain out any rice pulp by pouring the milk through a sieve (there shouldn't be much).
- You can add a bit more water at this point if you want it thinner.
- Chill and use as desired.
If you have a chance to try this recipe, please leave a star rating and a comment below letting me know how you liked it!