How to Make Your Own Rice Milk

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Few non-dairy milks work as both a beverage and cooking ingredient as well as rice milk, and none are as inexpensive to make. Unlike nut milks and soy, rice milk doesn't have much protein or fat, so it has less of an identifiable flavor. For example, when you drink almond milk, you taste almonds, but when you drink rice milk, you taste mild sweetness with no rice-like qualities. The technique used for making rice milk is the same as that used for nut and soy milk.

How to Make Your Own Rice Milk
(Laura Beth Drilling/Demand Media)

Things You'll Need

  • Short-grain brown rice
  • Blender
  • Nut-milk bag or sieve and cheesecloth
  • Glass storage container
Step 1

Pour 1 part short-grain brown rice in a saute pan; you need 1/2 cup of rice to make 2 cups of rice milk.

Laura Beth Drilling/Demand Media
Step 2

Toast the rice on the stove over medium heat until fragrant and slightly colored, about 4 to 5 minutes. Transfer the rice to a bowl.

Laura Beth Drilling/Demand Media
Step 3

Pour 4 parts water over the rice; cover the bowl with a plate to prevent debris or dirt from entering. Let the rice soak for 10 hours.

Laura Beth Drilling/Demand Media
Step 4

Transfer the rice and water to a blender after soaking. Add a pinch of salt and blend on high until smooth, about 2 minutes.

Laura Beth Drilling/Demand Media
Step 5

Pour the rice milk through a medium sieve lined with a couple layers of cheesecloth and into a glass storage container. You can also strain the rice milk using a nut-milk bag.

Laura Beth Drilling/Demand Media
Step 6

Chill the rice milk in the refrigerator until cold. Stir the milk before serving. Store rice milk in the refrigerator and use it within 5 days.

Laura Beth Drilling/Demand Media

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