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 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 1/3 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
- 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