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A square picture of a glass with homemade rice milk and some brown rice around
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4.84 from 12 votes

Rice Milk

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!
Prep Time5 minutes
Total Time5 minutes
Course: Drinks, How to
Cuisine: American
Diet: Vegan
Servings: 2.5 cups (625 ml)
Calories: 26kcal
Author: Iosune

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

Serving: 0.5cup (125 ml) without the dates | Calories: 26kcal | Carbohydrates: 5.7g | Protein: 0.5g | Fiber: 0.1g