Homemade Rice Milk

This quick and easy Homemade Rice Milk recipe requires very little equipment:

• Measuring cups such as Klee Utensils 10-Piece Colorful Stainless Steel Measuring Cups (affiliate link)
• Cheese cloth (affiliate link)
• High-speed blender such as Omniblend Blender (affiliate link)

If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #theveganprepper. I absolutely love seeing your creations. Happy cooking! 

Print Recipe

Homemade Rice Milk

Dodge the rice milk at the store the next time and simply make your own. All it takes is 3 ingredients to make this homemade rice milk. Naturally creamy and sweet, and perfect for smoothies, granola, or to drink straight from the glass.

Prep Time10 mins

Soak Time8 hrs

Course: beverage

Cuisine: American

Keyword: 10 ingredient or less, plant milk, vegan

Servings: 4 cups

Ingredients

• ¾ cup uncooked long grain white rice I used basmati
• 4 cup water or less for a thicker, creamier milk
• 1 pinch salt
• 2 whole dried apricots pitted/optional
• ½ tsp vanilla extract

Instructions

• Pour the rice into a bowl. Choose a wide bowl with room to stir the rice. Submerge the rice in water. Fill the bowl with tap water until the rice is completely covered. Stir the rice around with clean hands. Tilt the bowl to pour out the starchy water. Rinse and repeat until the water stays clear.
  
  
  
  
  
  
  
  
  
  
• Add fresh water to the bowl to cover the rice and let sit overnight.
• After soaking time is completed, drain and rinse again. Then add to a high-speed blender along with water, salt, apricot and vanilla extract (if using).
• Top with the lid and blend on high for about 1 minute or until the apricot is well combined with the water rice mixture.
• Taste and adjust sweetness adding more apricots if desired.
• Double strain through a cheesecloth or nut milk bag. Keeps in the fridge in an airtight container for up to 4 days.