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A square picture of a glass with homemade rice milk and some brown rice around

Rice Milk

  • Author: Iosune
  • 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

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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!


  • 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)


  1. Cook rice according to package directions. Drain and let it cool down. You can also use leftover rice.
  2. Add all the ingredients to a blender (cooked rice, water, and dates) and blend until smooth.
  3. Strain the mixture using a nut milk bag, cheesecloth, napkin, or a strainer. This step is optional.
  4. 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. 
  5. Keep leftovers in an airtight container in the fridge for 3-5 days.


  • 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. 


  • 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