Da taking a nap as the pizza dough completes its last 4 minutes.

How to Make Rice Milk

A quick and easy 2-ingredient way to make homemade rice milk! Naturally creamy and sweet, and perfect for smoothies, granola, and more!

PREP TIME2hours hours 15minutes minutes
TOTAL TIME2hours hours 15minutes minutes
Servings (1/2-cup servings)
CourseBeverage
CuisineGluten-Free, Vegan
Freezer Friendly1 month
Does it keep?5 Days

Ingredients

US Customary – Metric

• 3/4 cup uncooked long grain white rice*
• 4 cups water (use less water for thicker, creamier milk! // plus more for soaking)
• 1 pinch salt
• 1 whole date, pitted (optional // for sweetness // or 1 Tbsp (15 ml) maple syrup)
• 1/2 tsp vanilla extract (optional)
• 2 Tbsp cocoa or cacao powder for “chocolate milk” (optional)
• 1/4 cup fresh berries for “berry milk” (optional)

Instructions

• Soak rice in 2 cups very hot (not boiling water // adjust amount if altering number of servings) for 2 hours. The rice should be soft but still very raw – you should be able to snap a piece in half with your fingernail without much effort. Drain and add to a high-speed blender.
• Add 4 cups (960 ml // adjust if altering number of servings) fresh water (not the soaking water), salt, and any additional add-ins (optional). Top with lid and cover with a towel to ensure it doesn’t splash. Blend for about 1 minute until the date specks are very small and the mixture seems well combined. It doesn’t have to be 100% pulverized.
• Scoop out a small sample with a spoon to test sweetness. If it’s not sweet enough, add more dates.
• Pour the mixture over a large mixing bowl or pitcher covered with a thin towel, clean T-shirt, or very tightly woven nut milk bag. In my experience, it benefits from a double strain. Some nut milk bags let too much residue through.
• Transfer to a sealed container and refrigerate. Will keep in the refrigerator up to 5 days (sometimes more). Great for use in things like smoothies, granola, vegan cheese sauces, and baked goods!

Notes

*You can use brown rice, but I prefer the taste of white rice milk.
*Nutritional information is a rough estimate calculated with no additional add-ins and the leftover rice pulp nutrition subtracted from the total.

Nutrition (1 of 8 servings)

Serving: 1 half-cup servingsCalories: 34Carbohydrates: 7.5 gProtein: 0.7 gFat: 0.1 gSaturated Fat: 0 gPolyunsaturated Fat: 0.01 gMonounsaturated Fat: 0.02 gTrans Fat: 0 gCholesterol: 0 mgSodium: 4 mgPotassium: 10 mgFiber: 0.1 gSugar: 0.01 gVitamin A: 0 IUVitamin C: 0 mgCalcium: 2.44 mgIron: 0.07 mg