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 Time10mins
Soak Time8hrs
Course: beverage
Cuisine: American
Keyword: 10 ingredient or less, plant milk, vegan
Servings: 4cups
Ingredients
¾cupuncooked long grain white riceI used basmati
4cupwateror less for a thicker, creamier milk
1pinchsalt
2wholedried apricotspitted/optional
½tspvanilla 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.