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Rice Milk

posted Oct 29, 2014, 7:45 PM by Ivy Hunter   [ updated Apr 18, 2015, 10:24 AM ]
Rice milk is easy to toss together and tasty. The good thing about making your own is that you are in control of the sweetness, and which sweeteners and ingredients you choose to use. Here is the basic recipe and some variations:

1/4 cup of cooked white rice or cooked brown rice
2 cups of purified water
1/8 teaspoonful organic vanilla extract
1 teaspoonful lecithin
1 teaspoonful coconut oil

This is the basic recipe, blend all ingredients on high for about 2 minutes and strain if needed to remove any pieces left from the blending process.

Sweet vanilla rice milk:
Same basic recipe as above, and you add the sweet flavor you will be using:

  • 1 tablespoon Maple syrup
  • or
  • 1 tablespoon Agave nectar
  • or
  • 1 banana (reduces shelf life)
  • or
  • 5 pitted dates
  • or
  • 2 tablespoons black strap molasses
  • or
  • 1 tablespoon rice syrup sweetener

On this recipe you will blend or stir in your sweet flavor.

Home made rice milk may have some texture issues and personal preference may lead you to make a different version.

This recipe leaves the milk at a whole milk thickness, and the mouth feel of rich milk. This gives more fullness than regular milk, and has less sugars when prepared unsweetened.


Recipes from this page can also be found in these cookbooks.