I’ve seen a bunch of recipes for rice milk. They are all basically the same, but some use more water. You can adjust this recipe to your liking. The nice thing about making your own is you can use whatever type of rice you want. I used organic, brown rice. If you’re making this to drink, you want the final result to be a smoother, thinner liquid, so you use 8 cups of water. If you plan on making it for the soup, cut back t0 about 5-6 cups of water so that you get a nice, thick, creamy consistency for your soup. You can always add more if you need it.
- 1 Cup organic brown rice
- 8 Cups of water
Boil the water, add the rice, stir once. Reduce heat to low, cover and let it sit for 3 hours. That gives the rice time to get nice and mushy.
I blend up my milk in two batches because it expands in the blender. So, once your rice is ready, pour half of it in a blender and blend it up until it’s really smooth. I have a very strong blender, so I don’t even need to do it for a minute, but do what works best for you.
Once that’s done, get a big bowl and a fine mesh strainer, pour the milk into the strainer. Take a spoon and spread it around. If you have a strong blender, you won’t see much rice fiber in the strainer. Continue with the remainder of the rice. Make sure you rinse your strainer and spoon each time.
If you find you still have a lot of rice fiber, repeat the entire process again, but make sure you rinse your blender, bowl, strainer and spoon first. Once you do that, you’re done. You now have your rice milk. Now, if you’re just using it for milk, feel free to flavor it with vanilla, a little date paste for sweetening, etc. Experiment, it’s good to drink. If you’re using it for the soup, I don’t recommend you add those ingredients. (Here’s what the rice fiber looks like)
That’s it. Now you have your rice milk, ready for drinking. Or, if you made it thicker, you have it ready for yummy, dairy free soups and chowders. Enjoy!