Creamy, homemade rice milk made with just 2 ingredients! Let me show you how.
How to Make Rice Milk
- 3/4 cup uncooked long grain white rice*
- 4 cups water (use less water for thicker, creamier milk! // plus more for soaking)
- 1 pinch salt
- 1 whole date, pitted (optional // for sweetness // or 1 Tbsp (15 ml) maple syrup)
- 1/2 tsp vanilla extract (optional)
- 2 Tbsp cocoa or cacao powder for “chocolate milk” (optional)
- 1/4 cup fresh berries for “berry milk” (optional)
- Soak rice in 2 cups very hot (not boiling water // adjust amount if altering number of servings) for 2 hours. The rice should be soft but still very raw – you should be able to snap a piece in half with your fingernail without much effort. Drain and add to a high-speed blender.
- Add 4 cups (960 ml // adjust if altering number of servings) fresh water (not the soaking water), salt, and any additional add-ins (optional). Top with lid and cover with a towel to ensure it doesn't splash. Blend for about 1 minute until the date specks are very small and the mixture seems well combined. It doesn't have to be 100% pulverized.
- Scoop out a small sample with a spoon to test sweetness. If it’s not sweet enough, add more dates.
- Pour the mixture over a large mixing bowl or pitcher covered with a thin towel, clean T-shirt, or very tightly woven nut milk bag. In my experience, it benefits from a double strain. Some nut milk bags let too much residue through.
*Nutritional information is a rough estimate calculated with no additional add-ins and the leftover rice pulp nutrition subtracted from the total.
Nutrition (1 of 8 servings)
Liked this recipe? Check out our Guide to Dairy-Free Milk for 5 more dairy-free milk recipes!