At just pennies to make, this low-cost homemade rice milk recipe requires only two ingredients to make. Plus is allergen-free, lactose-free, and dairy-free - great for almost all diets!
Note* For this recipe I'll assume you already have cooked rice. If not, simply cook it according to the package instructions.
Use one cup of cooked rice and add it to a high-speed food processor/blender. Add the cups of water and blend.
Begin by blending for around 20 seconds, stop and check the consistency. Blend for longer if required. I prefer my rice milk to be light so blend it for a minimal time. This means there's a lot of leftover rice pulp and it's fairly thin. However, for a creamy version then you can blend your rice milk for between 1-2 minutes. *
I use my NutraMilk processor, which allows me to drain the liquid directly into a bottle while keeping any rice leftovers in the jug. When using a regular blender/food processor, after blending the rice with water, strain the milk into a bowl through a nut milk bag and squeeze gently to get all the milk out.
Store in a glass bottle in the fridge for 4-5 days. It can also be frozen for longer-term storage.
You'll know when the rice is past its best when it begins to smell 'sour'. **
Video
Notes
Read the blog post for rice milk recipe variations. * I've found that if I blend it for longer, till it's super creamy, then the rice almost all but disappears in a way that doesn't require filtering/sieving. The sediment that is left in the milk isn't unpleasant.** If you find that you go to drink your rice milk and it is a little sour then you can actually use this as a 'buttermilk' alternative to make some delicious pancakes. I've only ever done this a day or two after the 4-5 day period- Better safe than sorry, I say.