How To Make Brown Rice Milk – An easy method to create your own allergy-friendly milk using cooked brown rice. NO added oils or unnecessary ingredients.
I make multiple homemade milks each week, including Coconut Milk, Pumpkin Seed Milk, and today’s Brown Rice Milk.
The latter I make primarily for my daughter, Jade, who doesn’t tolerate cow’s milk and doesn’t care for my coconut or pumpkin seed milks.
I personally used to drink Rice Dream until I became a bit skeptical of the added oils, and while I occasionally still buy it for the convenience factor, I do loathe spending almost four dollars a carton when I can make it for pennies!
If you enjoy eating brown rice, it’s quite easy to make a little extra and use it for making milk. Over here, rice is a choice carb, so I always seem to have some floating around in the fridge.
How I make brown rice milk
First, I make the rice. I usually use this Instant Pot recipe for brown rice, leaving out the add-ins. You definitely want just plain rice for this recipe.
I bring the rice to room temperature, as it blends better. So, if it’s freshly made, I let it cool, and if it has been in the fridge, I let it warm.
Next, I add it to my blender with water, a good pinch of salt, and a date (Jade likes it a bit sweet, but this is optional).
I blend it, strain it, and there you have it!
One of my biggest issues with store-bought rice milk (aside from the canola and/or safflower oil) 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.
Recipes in which to use brown rice milk:
How To Make Brown Rice Milk
- 1 cup room temperature cooked brown rice
- 3 cups water
- 1 soft date
- 1/8 tsp sea salt
- Add the cooked rice, water, date, and salt to a high speed blender.
- Blend until smooth (30-60 seconds).
- Strain out any rice pulp using a nut milk bag.
- Chill and use as desired.Milk typically keeps for about 3-4 days.
This is a great nut milk bag for straining.
The consistency is of this milk is akin to full-fat soy or cow’s milk.
Some of the items I use to make this recipe include: