Rice milk, made with rice, water, and your favorite sweetener. It’s so smooth and tasty, very easy to make and ready in 5 just minutes!
Rice milk is an extremely healthy alternative to cow’s milk. It’s smooth, full of flavor, and perfect to have with anything that calls for regular milk. Besides, store-bought plant milk is more expensive and packed with lots of sugar, preservatives, and additives.
This drink is more digestible than soy milk and lighter than almond or other kinds of nut milk. It’s also suitable for celiacs, lactose intolerants, and, of course, for vegans!
I like to make this milk with brown rice because it’s healthier and more nutritious, but you can also use a different type of rice. It’s a delicious, smooth, and tasty drink, as well as more inexpensive than other types of plant milk.
To prepare it you only need cooked rice, water, and a blender. Serve it hot or cold and customize it with some vanilla extract, cocoa or carob powder, or even ground cinnamon!
How to make rice milk – Step by step
- Cook rice according to package directions. Drain and let it cool down. You can also use leftover rice.
- Add all the ingredients to a blender and blend until smooth (photo 1).
- Strain the mixture using a nut milk bag, cheesecloth, napkin, or a strainer (photo 2). This step is optional.
- Use or serve immediately.
Pro tips
- To make this recipe you can use any kind of rice, but my favorite ones are brown rice and short-grain white rice.
- Sweetener is optional, although you can use sugar or syrup, whatever you prefer. Just add it slowly to taste.
- There’re some rice milk recipes that contain a little bit of salt to enhance the flavor or even some oil, but I like it better without them.
Can rice milk be heated?
Of course! Once it’s made you can serve it immediately at room temperature or heat it up in the microwave or into a saucepan. You can also refrigerate it before serving and drink it cold.
How to drink rice milk
Rice milk goes with anything that calls for cow’s milk. You can serve it for breakfast or as a snack and drink it with vegan chocolate cookies or vegan brownies.
Also, feel free to customize your milk with your favorite ingredients and add some cocoa powder, cinnamon, or vanilla extract for a more flavorful drink.
Can rice milk go bad?
This milk doesn’t contain any preservatives or additives, so it’s absolutely fresh and natural. That is why you should make sure to keep it in an airtight container in the fridge and it will last for 3-5 days.
Looking for more plant milk recipes?
Did you make this rice milk recipe?
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Rice Milk
- Prep: 5 mins
- Total: 5 mins
- 2 1/2 cups (625 ml) 1x
- Drinks, How to
- American
- Vegan
Servings 2 1/2 cups (625 ml) 1x
Rice milk, made with rice, water, and your favorite sweetener. It’s so smooth and tasty, very easy to make and ready in just 5 minutes!
Ingredients
- 1/2 cup cooked rice (100 g), I used brown rice, see notes
- 2 cups water (500 ml)
- 2 Medjool or 4 Deglet Nour dates (optional)
Instructions
- Cook rice according to package directions. Drain and let it cool down. You can also use leftover rice.
- Add all the ingredients to a blender (cooked rice, water, and dates) and blend until smooth.
- Strain the mixture using a nut milk bag, cheesecloth, napkin, or a strainer. This step is optional.
- Use immediately and serve for breakfast or as a snack with vegan chocolate cookies or vegan brownies. Feel free to customize it with cocoa powder, cinnamon, vanilla extract, or your favorite ingredients.
- Keep leftovers in an airtight container in the fridge for 3-5 days.
Notes
- If you want to cook your rice from scratch, use 1/3 cup of 55 g of uncooked brown rice and cook it according to package directions.
- To make this recipe you can use any kind of rice, but my favorite ones are brown rice and short-grain white rice.
- Sweetener is optional, although you can use sugar or syrup, whatever you prefer. Just add it slowly to taste.
- There’re some rice milk recipes that contain a little bit of salt to enhance the flavor or even some oil, but I like it better without them.
- Cooking time is not included in prep time.
- Nutritional info has been calculated before straining the milk.
Nutrition
- Serving Size: ½ cup (250 ml) without the dates
- Calories: 15
- Fat: 0.1 g
- Carbohydrates: 3.2 g
- Fiber: 0.1 g
- Protein: 0.3 g
Update Notes: This post was originally published in September of 2014, but was republished with new photos, step by step instructions and tips in May of 2020.
Works pretty well! Actually giving this 4 stars but for some reason I can’t on this website. Only problem for me is that it’s a bit slimy, and that it is bland so that’s why I added vanilla extract. Nevertheless this was super fun to make!
★★★★★
Hi Lianne! I am so sorry it was slimy and bland for you 🙁 Have a nice day!
Can you freeze the milk after it’s made and does it change the shelf life can I use a canning or procedure to preserve it longer I would like to make large batches and have it on hand
Hi Joline! I haven’t tried it myself so I can’t help you with this, sorry 🙁 Have a nice day!
its bad :c
I am going to try this. Just want to remind everyone not to throw away the water you boiled the rice it. It makes the most delightful natural hair treatment.
Hello Nicole, thanks for your recommendation 🙂 Have a nice day!
Hello,
Is 100g the weight of the rice before or after cooking?
Thanks
Hello! After cooking 🙂 Have a nice day!
hello I just wanted to know when I cook the 1/2 cups of rice it obviously grows so do I still put the whole thing or still measure it to 1/2 cup of rice
Hello Alejando! You have to use 1/2 cup of cooked rice 🙂 Hope I have helped you 🙂 Have a nice day!
Hi!
I had just came across a blog before yours that said you do not need to cook the rice, only presoak the rice the night before (they soaked theirs for about 14 hours).
I would love to hear your thoughts on that? I never made rice milk before and plan to try your method this afternoon (the other way is still soaking lol). Thanks!!
Hi Christine! I ‘ve never tried that way. You can try both and decide which one works the better for you! Have a great day!
What is the nutritional information for the milk?
Hi Tahira! I use this web to calculate it: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076 Hope it helps 🙂
I love rice and milk. You can add cinnamon powder on top to make it more tasty.
Hi Rai! Sounds great 🙂
Thank you for the recipe. I will add sole almonds and share the result
Hi Remi! You’re so welcome 🙂 Hope you liked it!
Will definitely try this and let you know. I will try it with sweet rice.
Hi Cleo! Hope you enjoy it 🙂
Can this milk be heated up and used in coffee,desserts etc? Thanks!
Hi Kat! Yes, you can use it to make all kinds of recipes 🙂
Thank you.
Humans like you make Life on Earth nicer, affordable for ME & those who have less than me. ARE YOU MARRIED?
Hi Joseph! Thank you so much 🙂
I avoid dairy products because I am on a low potassium diet for my kidneys. Can you tell me the potassium content of the rice milk made with this recipe? I would only use white rice to avoid the rice bran.
Hi Janet! I’m so sorry, but I don’t know. You could use this web though: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076