Brown Rice Milk
Indulge in the creamy, nutty goodness of homemade Brown Rice Milk—a wholesome dairy-free alternative that's as simple as it is satisfying. Made from just a handful of pantry staples, including nutrient-rich brown rice, water, and optional natural sweeteners like maple syrup or dates, this plant-based milk is perfect for smoothies, cereals, baking, or enjoying on its own. The recipe involves soaking and simmering the rice to unlock its full flavor, followed by a quick blend for a smooth and silky texture. Customize it with a hint of vanilla or a pinch of salt for added depth, and enjoy a refreshingly light milk that’s vegan, gluten-free, and preservative-free. Store it in the fridge for up to five days and give it a shake before serving for that freshly made feel every time. Perfect for those seeking a healthy, sustainable, homemade milk alternative!
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Ingredients
- 1 cup brown rice
- 3 cups water (for soaking)
- 4 cups water (for blending)
- 1 tablespoon optional sweetener (e.g., maple syrup, honey, or dates)
- 1 teaspoon vanilla extract (optional)
- 1 pinch pinch of salt (optional)
Directions
Step 1
Rinse the brown rice thoroughly under cold water to remove excess starch.
Step 2
In a medium bowl, combine the rinsed brown rice with 3 cups of water and let it soak for at least 8 hours or overnight. This helps soften the grains and makes them easier to blend.
Step 3
After soaking, drain and rinse the rice again.
Step 4
Transfer the soaked brown rice to a medium saucepan, add 4 cups of fresh water, and bring to a boil over medium-high heat.
Step 5
Once boiling, reduce the heat to low, cover the saucepan, and let the rice simmer for approximately 45 minutes, or until it is fully cooked and soft.
Step 6
Allow the cooked rice to cool to room temperature before proceeding.
Step 7
Add the cooked rice and remaining cooking water to a high-speed blender. Blend on high for 1-2 minutes, or until the mixture becomes creamy and smooth. You can add additional water to reach your desired consistency.
Step 8
Optional: Add your choice of sweetener, vanilla extract, and a pinch of salt. Blend again to combine.
Step 9
Strain the mixture through a nut milk bag, fine-mesh sieve, or cheesecloth into a large bowl or pitcher. Discard the solids or save them for other recipes like baked goods or smoothies.
Step 10
Pour the strained rice milk into a clean, airtight container or bottle. It can be stored in the refrigerator for up to 4-5 days. Shake well before each use, as natural separation may occur.
Nutrition Facts
| Serving size | 1899.6 grams (1899.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 279 |
| Total Fat 1.90g | 2% |
| Saturated Fat 0.40g | 2% |
| Cholesterol 0mg | 0% |
| Sodium 244mg | 11% |
| Total Carbohydrate 58.50g | 21% |
| Dietary Fiber 3.70g | 13% |
| Total Sugars 12.60g | |
| Protein 5.30g | 11% |
| Vitamin D 0IU | 0% |
| Calcium 24mg | 2% |
| Iron 1mg | 5% |
| Potassium 115mg | 2% |
Source of Calories