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    Home » Recipes » Smoothies & Drinks

    How To Make Brown Rice Milk

    Published: Sep 23, 2013 · Modified: Aug 30, 2020 by Lauren · This post may contain affiliate links · 8 Comments

    Jump to Recipe  ↓

    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.

    Homemade brown rice milk recipe

    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!

    How to make rice milk in a blender

    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:

    Grain-Free Granola

    Tahini Milkshake

    Jade's Chocolate Sunbutter Shake

    Print Recipe
    5 from 2 votes

    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.
    Prep Time5 mins
    Cook Time0 mins
    Time for cooking the brown rice (if using Instant Pot):32 mins
    Total Time37 mins
    Course: Beverage
    Cuisine: American
    Keyword: Dairy-free, Milk, Nut-free, Vegan
    Servings: 3 cups
    Calories: 80kcal
    Author: Lauren Goslin

    Ingredients

    • 1 cup room temperature cooked brown rice
    • 3 cups water
    • 1 soft date
    • 1/8 tsp sea salt

    Instructions

    • 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.

    Notes

    WW Points: 2

    Nutrition

    Sugar: 2g | Fiber: 1.4g | Calories: 80kcal | Fat: 0.6g | Protein: 1.8g | Carbohydrates: 17g

    Notes:

    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:


    Brown rice milk without oil or additives

     

     

     

     

     

     

     

     

     

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    Filed Under: Smoothies & Drinks

    Reader Interactions

    Comments

    1. Alice.

      June 14, 2018 at 5:59 pm

      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!! 🙂

      Reply
      • Lauren

        June 15, 2018 at 9:10 am

        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. 🙂

        Reply
    2. Nancy

      April 02, 2018 at 8:29 am

      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?

      Reply
      • Lauren

        April 04, 2018 at 10:00 am

        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.

        Reply
    3. Olya

      September 24, 2017 at 6:45 am

      Very good, I think your use of short grain is better because it contains more starch than others. Thank you!

      Reply
    4. amber

      September 24, 2013 at 9:23 am

      Great recipe, Lauren! So much healthier than store bought!

      Reply
    5. Rebecca @ Strength and Sunshine

      September 23, 2013 at 1:01 pm

      Almond milk is the best!

      Reply
    6. Lindsay

      September 23, 2013 at 5:18 am

      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!

      Reply

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    Hi there, I'm Lauren Goslin, and I've been a food blogger for over ten years. My goal with this blog is to show you healthy, lower sugar recipes that my family and I enjoy.

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