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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 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.
  5. Keep the 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 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. 


  • 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