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 one of my favorite dairy-free alternatives 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 beverage is more digestible than other milk substitutes like soy milk and lighter than other kinds of nut milk. It's also suitable for celiacs, lactose intolerants, people with nut allergies, 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. Also, you don't need to soak the rice grains.
To prepare this rice milk you only need cooked rice, water, a blender, and a nut milk bag. Serve it hot or cold and customize it with some vanilla extract, cocoa or carob powder, and even a cinnamon stick!
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 your rice milk 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. Feel free to use long-grain 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 it.
- For creamier milk, feel free to use less water.
- Serve this non-dairy milk hot or cold with cocoa powder to make a vegan version of chocolate milk and eat it with some vegan zucchini bread, vegan peanut butter cookies, vegan donuts, or even vegan banana pancakes.
What is rice milk?
It is a vegan alternative to dairy milk. It is suitable for people who can't consume nuts or soy, and it has a very light and refreshing flavor.
Is rice milk good for you?
Of course! As long as you can eat rice, this milk will be good for you. One of my favorite parts about it is that you can use leftover rice!
How long will this rice milk keep?
This lactose-free milk recipe 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 milk substitutes?
Did you make this rice milk?
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📖 Recipe
Rice Milk
Ingredients
- ½ cup cooked rice, I used brown rice, see notes
- 2 cups water
- 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 your rice milk immediately and serve it hot or cold with cocoa powder to make a vegan version of chocolate milk. Feel free to eat it with some vegan zucchini bread, vegan peanut butter cookies, vegan donuts, or even vegan banana pancakes.
- Keep the leftovers in an airtight container in the fridge for 3-5 days.
Notes
- If you want to cook your rice from scratch, use ⅓ cup of 55 g of uncooked rice and cook it according to package directions.
- To make this rice milk you can use any kind of rice, but my favorite ones are brown rice and short-grain white rice. Feel free to use long-grain 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 it.
- For creamier milk, feel free to use less water.
- Cooking time is not included in prep time.
- Nutritional info has been calculated before straining the milk.
Nutrition
Update Notes: This post was originally published in September of 2014, but was republished with new photos, step-by-step instructions, and tips in January of 2022.
Shanti says
Hi,
Can I use rice flour ? How much rice flour added into recipe ?
Iosune Robles says
Hi Shanti! I haven't tried it with rice flour, sorry 🙁
Ruchir Jhunjhunwala says
hi - what are recommended recipe for leftover brown rice post removing the milk?
Iosune Robles says
Hi! You can incorporate it to your cookies or cakes! Also, feel free to add it to your soups or smoothies 🙂
Sella Golden says
Thanks for sharing with us. Nice post.
Iosune Robles says
Hi! Thanks for your kind comment 🙂
Anne says
I have started making homemade rice milk on my own but am curious--once I strain it with a nut milk bag, I have a lot of "slurry" left in the nut milk bag. It is like cream of rice and sometimes I cook it as such. But what do others do with this? I hate to waste anything!
Iosune Robles says
Hi Anne! You can add it to your smoothies or even use it on your cookies, cakes, etc. 🙂
kim says
so easy. I made mine without any sweetener. So excited for this recipe. Was perfect!
Iosune Robles says
Hi! I'm so glad you liked it 🙂 Have a nice day!
Jmae says
Well I am feeling ashamed for not thinking of this myself. I always thought grain milks were some magical product. This is simple using leftover grain, what could be better? I love it. Just made a double batch using 1/2 c. left over wild grain rice 1/2 cup breakfast (cooked up millet, red lentil, quinoa) adding a little ginger and dates. Tastes amazing! I really am impressed. I am going to look into this milk bag strainer idea. I couldn’t find my tea cloth so I didn’t strain it.
Iosune Robles says
Hi! Sounds so good 🙂 I'm so glad you liked our recipe!
Umesh thakkar says
Can diabetes people drink rice milk ?
Iosune Robles says
Hi Umesh! We always recommend contact a nutritionist if you have some nutritional doubts, she or he will help you more than us in this case 🙂 Have a nice day!
Varun Balram says
The simple answer is no. Since rice water is mostly starch, which means it is simple sugar and carbs that you are giving your body, it can spike the blood sugar levels. In fact, cooked rice is also not considered a very healthy option for a diabetic
Joanne says
Startch combine with natural and unprocessed food does not hurt diabetics. Read Dr John A. mcdougall.
Iosune says
Hi Joanne! Thanks for your comment 🙂
Lianne says
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!
Iosune Robles says
Hi Lianne! I am so sorry it was slimy and bland for you 🙁 Have a nice day!
Joline says
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
Iosune Robles says
Hi Joline! I haven't tried it myself so I can't help you with this, sorry 🙁 Have a nice day!
none of your buisness says
its bad :c
Nicole Oliver says
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.
Iosune Robles says
Hello Nicole, thanks for your recommendation 🙂 Have a nice day!
Tracy says
My question might be a bit later but how do you use it as a hair treatment? Thanks
Adriana says
Hello,
Is 100g the weight of the rice before or after cooking?
Thanks
Iosune Robles says
Hello! After cooking 🙂 Have a nice day!
alejandro says
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
Iosune Robles says
Hello Alejando! You have to use 1/2 cup of cooked rice 🙂 Hope I have helped you 🙂 Have a nice day!
Christine says
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!!
Iosune Robles says
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!
Tahira Akhtar says
What is the nutritional information for the milk?
Iosune says
Hi Tahira! I use this web to calculate it: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076 Hope it helps 🙂
Rai says
I love rice and milk. You can add cinnamon powder on top to make it more tasty.
Iosune says
Hi Rai! Sounds great 🙂
Remi says
Thank you for the recipe. I will add sole almonds and share the result
Iosune says
Hi Remi! You're so welcome 🙂 Hope you liked it!