Rice Milk

Creamy, homemade rice milk is a simple, plant-based alternative to dairy that’s perfect for anyone seeking a naturally lactose-free, vegan-friendly beverage. Made with just white rice, water, and optional flavor enhancers like vanilla extract and sweetener, this recipe is as versatile as it is easy to prepare. With a quick soak, blend, and strain method, you can create a silky, nutrient-rich milk that’s perfect for refreshing drinks, cereals, smoothies, or cooking. Plus, you can customize it to your taste with a hint of sweetness or a pinch of salt. Ready in under an hour and made with pantry staples, this homemade rice milk is a wholesome and budget-friendly option that pairs beautifully with your favorite recipes. Whether you’re looking for a dairy-free substitute or a naturally light and creamy addition to your meals, this DIY rice milk recipe is a must-try!

Nutriscore Rating: 72/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 cup white rice (long-grain or short-grain)
• 4 cups water
• 1 tablespoon optional sweetener (such as maple syrup, honey, or sugar)
• 1 teaspoon optional vanilla extract
• 1 pinch optional pinch of salt

Directions

Step 1

Rinse the rice thoroughly under cold running water to remove excess starch.

Step 2

In a medium saucepan, combine the rinsed rice with 2 cups of water. Bring to a boil over medium-high heat.

Step 3

Once boiling, reduce the heat to low, cover the saucepan, and let the rice simmer until fully cooked and tender, about 15-20 minutes. Remove from heat and let cool for 5-10 minutes.

Step 4

Transfer the cooked rice to a blender. Add 2 more cups of water and blend on high speed for about 1-2 minutes until the mixture becomes smooth and creamy.

Step 5

If desired, add your sweetener, vanilla extract, and salt to the blender. Blend for an additional 30 seconds to combine.

Step 6

Strain the blended mixture through a fine mesh sieve, cheesecloth, or nut milk bag into a large bowl or pitcher to separate the liquid from the rice pulp. Press or squeeze out as much liquid as possible.

Step 7

Transfer the strained rice milk to a clean container or bottle and refrigerate for at least 2 hours before serving. Shake well before use.

Step 8

Serve cold, use in place of dairy milk, or enjoy with your favorite recipes. Store in the refrigerator for up to 4 days.

Nutrition Facts

Serving size	1179.5 grams (1179.5g)

Amount per serving	% Daily Value*
Calories	317

Total Fat 0.60g	1%
Saturated Fat 0.20g	1%
Polyunsaturated Fat 0.00g
Cholesterol 0mg	0%
Sodium 149mg	6%
Total Carbohydrate 69.20g	25%
Dietary Fiber 0.80g	3%
Total Sugars 13.00g
Protein 5.40g	11%

Vitamin D 0IU	0%
Calcium 79mg	6%
Iron 0mg	2%
Potassium 77mg	2%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 1.8%

Protein: 7.1%

Carbs: 91.1%