Creamy, homemade rice milk made with just 2 ingredients! Let me show you how.
How to Make Rice Milk
A quick and easy 2-ingredient way to make homemade rice milk! Naturally creamy and sweet, and perfect for smoothies, granola, and more!
Prep Time 2 hours 15 minutes
Total Time 2 hours 15 minutes
Servings: 8 (1/2-cup servings)
Category:
Beverage
Cuisine:
Gluten-Free, Vegan
Freezer Friendly
1 month
Does it keep?
5 Days
Ingredients
- 3/4 cup uncooked long grain white rice*
- 4 cups water (use less water for thicker, creamier milk!)
- 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)
Instructions
-
Soak rice in 2 cups (amount as original recipe is written // adjust if altering batch size) very hot (not boiling water) 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 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 or clean T-shirt. In my experience, it benefits from a double strain through a very fine towel. A nut milk bag lets too much residue through.
-
Transfer to a sealed container and refrigerate. Will keep in the refrigerator up to 5 days (sometimes more). Great for use in things like smoothies, granola, vegan cheese sauces, and baked goods!
Notes
*You can use brown rice, but I prefer the taste of white rice milk.
*Nutritional information is a rough estimate calculated with no additional add-ins and the leftover rice pulp nutrition subtracted from the total.
Nutrition Per Serving (1 of 8 half-cup servings)
- Calories: 34
- Fat: 0.1g
- Sodium: 4mg
- Carbohydrates: 7.5g
- Fiber: 0.1g
- Protein: 0.7g
Liked this recipe? Check out our Guide to Dairy-Free Milk for 5 more dairy-free milk recipes!
Hi! Is this a good substitute for coconut milk when making golden turmeric milk? Where I live there’s sadly not a wide variety of milks, but there is plenty of rice!
Thank you :)
Hi! You could try, but I would recommend using almond milk instead of coconut milk!
Thanks!!
Wpuld this be suitable for steaming for barista coffee??
Hi Amelia! It might be a bit thin, and the the froth may not be as substantial as cow’s milk but it would work!
Hey, I love all of your recipes– including this one! I make rice milk regularly & was wondering whether you have any ideas what I could use the left over rice bits for…I hate letting them go to waste every time. xx Sophia
Just a guess, but I imagine you could sort some kind of ground rice pudding?
Great idea!
I have never made this milk but I would at least add the rice to a soup base; I certainly would not want to throw it away.
Great recipe, thank you!!! Saved me this morning. I didn’t blend it long enough and it was pretty thin even though I double strained it and also used a whole cup of rice. So, will definitely blend it for the whole 2 minutes next time! Also, I used sticky rice so you could try that if it’s all that’s available.
Half of the leftover pulp was turned into porridge. Used some previously cooked pumpkin, half a ripe banana, flax seeds, spices and water/rice milk. Will probably add coconut milk and raisins or grated carrots the next time. And I’ll use the other half to make a savoury porridge for my baby daughter.
Smart use of the leftover pulp, Karyel!
You can try to dehydrate the pulp and use it as rice flour… great gluten free substitute for bread crumbs.
Glutinous rice is a great ingredient for a simple dessert in the Philippines: add enough water to form workable dough. Form into balls then flatten to about 1/4 inc thick. Drop in boiling water. It’s cooked when it floats to the top.
Take out and roll in coconut flakes and sprinkle with sugar and toasted/ground sesame seeds.
I’ve used the rice pulp (leftovers) to add to (bean) burgers.
Awesome … I did double strain the milk ..
Can I substitute rice or coconut milk for cow milk in my bread recipes ..
Yes! That should work.
This sounds super easy! But does it really not require any cooking?
Hi, if it would work to soak rice for 12-24 hours in cold water? I would love it to be raw :)
Can’t I just use a regular blender?
That should work!
Can I use short grain rice? Like korean rice?
I think so! Let us know how it goes.
Great
Have you ever used brown rice? I am assuming the nutrition might be a bit better?
Yes, you can use brown rice, but I prefer the taste of white rice milk!
You listed 4 cups of water in the ingredients. We used 2 cups to soak the rice. Does that mean we use the last 2 to blend, or are we blending with 4??
Blend with 4 cups of water!
Thanks for clearing that up, I was also unsure. Might be worth editing the recipe for clarity.
Hi. My 1 years old is drinking homemade rice milk. I boiled the rice milk. My questions are :
1. Can i store my hot milk in thermos ?
2. How long can i keep rice milk in room temp?
Hi Livia! I would store it refrigerated where it will keep for up to 5 days (sometimes more). For short term use, you can store it in a thermos.
Can this milk be frozen? It is so expensive to buy here
Hi Ashley! We haven’t tried, but if you do, report back on how it goes! I would think it would work?
Hi my rice milk just looks like slightly cloudy water. I followed instructions but I rinsed rice after soaking, could this be where I went wrong?
Hi Sarah! Yeah I am thinking that may have been where you went wrong.. better luck next time!
Thank you for advice I will give it another go ?
Hi Dana,
I have eliminated (cow’s) milk products from my diet as this seems to be having positive effects with my arthritis. So I need another source of calcium, and this looks to be the answer.
My question is, does the water have to stay very hot for the full two hours or do you just put the rice in the very hot water and leave it o soak (and cool at the same time)?
Thanks,
Richard
Hi Richard! You’ll want to put the rice in very hot water and leave it to soak (and cool at the same time) Hope this helps!
First time I tried, I didn’t blend for a full 2 minutes. The milk turned out thin. Second time, I let the blender working for a full 2 minutes. Boy, it’s creamy as can be :) Happy, happy, happy. Thank you for the recipe. I plan to make peanut milk. I figured I can use similar concept?
I have a question you dont cook the rice?? Only blend it?
Hi! Soak rice in 2 cups very hot (not boiling water) for 2 hours. The rice should be soft but still very raw.
I’m making yogurt from scratch scratch. In other words the rice milk is from scratch as well. So it worked very well even though I used brown rice. It is a little grainy. I could run it through the cheese cloth again but I need the fibre. Hoping it doesn’t mess with the yogurt.
you could always double strain the milk, then pull the pulp aside and toast it and serve it on top of the yogurt, highlighting the textural difference rather than attempting to hide it.
Hello,
How do you know when the rice milk has gone bad?
Thanks,
Erin
Hi Erin! If your rice milk smells off or has a sour taste it has spoiled. It should keep for 5 days or longer!
Even if it has gotten sour you can still use it as a replacement in any recipe for “buttermilk”, even add a little white vinegar to make it more sour. My kids love when our milk goes bad b/c its time to make pancakes, cornbread, or yummy fluffy biscuits (all whole wheat)
I have never made grain or nut milk before, and this looked like a very simple recipe with WHOLE and RAW grains. I am a very eclectic grain mixer, so made a double batch and used “Bob’s Red Mill grain medley” with about 6 different grains (some being rice, buckwheat, sesame, kamut, oat,ect.), as well as almonds, sorghum, black millet, and flax seed. I used the very hot water as mentioned, but soaked for about 8 hrs. I left it out of the fridge, but any longer probably should have been in. I added the vanilla, salt, and Date paste (a fabulous add in that I would not have thought of). It took a few tries of adding more flavoring, and re-blending until I got the correct sweetness as well as consistency. I blended about 4 times with a very powerful blender, then I did not strain. I felt like it would be more healthy for the kids to have the whole raw grain. At first it was a little thick, so I added some water and it was absolutely delicious. It was even great without straining. Its supposed to be for my kids for their breakfast cereal, but I couldn’t stop drinking. Thanks for the fabulous ideas, ratio and overall great recipe base.
My sister has your cook book, 31 days. She loves it. Saved her sanity.
What do you do with the left over rice?
Queencricket
Hello,
I tried this with basmati rice yesterday and maple syrup. It turned out very watery. Should you rinse the rice before soaking or not? Not sure if it turned out this way because I used basmati rice or because I rinsed it first.
A.
Hmm I am wondering if it was because you used basmati rice, which we haven’t tried..
Thank you for the reply.
Can I just ask a final question… if I use the long grain white rice. I take it I rinse it as normal before soaking? Or not? Normally I rinse my rice before cooking so it doesn’t go all gooey :)
A.
It worked! So easy! I used about 2 cups of water instead, as I wanted it creamier. It was still watery so I’m not sure about using the full four cups, but I will be definitely making this again in double or triple batches. Glad I found this recipe!
What difference do you think it would make if using cooked rice?
I’m not sure it would work, Saira! If you experiment with it, report back on how it goes!
Hi, thank you for posting this. I made white rice but I cook the rice like regular cooking style then I let it cool down before blending it. It really taste better than brown rice and I put less water to make it creamy and not runny. My son loves it. Since he is allergy to nuts and dairies. And yes this is a great alternatives. I also mixed it with hemp milk for more nutrients his little body needs.
No comment but a question. Years ago I had the pleasure of having rice pudding after a dinner in a Japanese hibachi restaurant. It was light and delicate made only with rice milk. It is like jello as far as texture much much lighter and delicate. I have tried to make this myself but do not know how to congeal it. Would gelatin work? And if anyone tries this be aware that vanilla, disaronno, coconut sugars all give the pudding a dull brown color. It should look almost luminous like a pearl.
Thanks for any input.
Hmm that’s a great question! While we are not sure, we’d love to hear if you experiment with it! Let us know!
I bought a cheese cloth with very fine mesh and my rice milk seems think. Do you have any advice? I used long grain Jasmine rice.
What type of label maker do you have?
I love this recipe and have used it many times!