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Milk being poured into a glass on a white plate.
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How To Make Rice Milk (Thick and Creamy!)

An easy method to create your own allergy-friendly milk using uncooked rice. NO added oils or unnecessary ingredients.
Course Beverage
Cuisine American
Keyword Dairy-free, Milk, Nut-free, Vegan
Prep Time 2 minutes
Cook Time 3 hours
Blend and strain time: 3 minutes
Total Time 3 hours 5 minutes
Servings 4 cups
Calories 49kcal
Author Lauren Goslin

Ingredients

  • ¼ cup uncooked rice see FAQs above for which rice to use
  • 4 cups water
  • ⅛ tsp sea salt
  • 1 soft date optional

Instructions

  • 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.

Notes

WW Points: 2

Nutrition

Calories: 49kcal | Carbohydrates: 10.6g | Protein: 0.9g | Fat: 0.3g | Fiber: 0.6g | Sugar: 1.3g