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You are here: Home / Home & Garden / Kitchen How-To's / Creamy Rice Milk

Creamy Rice Milk

April 2, 2015 By Gloria 12 Comments

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Please note that this post contains affiliate links of products that I love and use. This rewards me with a small commission if you choose to buy through the links and none of this will cost you anything – but it does help me pay the bills and deliver you quality content. – Love, Gloria.

I personally prefer the raw rice milk because this version is too thick for my liking. However my better half prefers this one so it is worth giving both versions a try if you are new to this. Everyone’s preferences are different. Just like with the raw one you can add vanilla, cinnamon, cardamom or sweeteners to this creamy rice milk.

creamy rice milk

 

Ingredients : metric ( imperial )

Yields about 1,25L (5 cups)

      • 200g  (1 cup) rice, cooked 
      • 1L  (4 cups) water, for blending

Instructions

Add the cooked rice and 4 cups of water to your blender. Blend at high speed for about 2 minutes. Depending on your blender the milk might start to warm up slight but don’t worry. It will not spoil the milk. You can counter this by adding a few ice cubes. That is it.

Since this is home made and free of stabilizers and emulsifiers you might want to shake the milk a bit before using. The milk will keep fresh for about 1-3 days, depending on temperature setting of your fridge.

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Filed Under: All Recipes, Beverages, Home & Garden, Kitchen How-To's, Vegan Milk Tagged With: breakfast, money saving, rice milk

Previous Post: « Roasted Overnight Rice Milk
Next Post: Home Made Rice Milk »

Reader Interactions

Comments

  1. Kristine says

    April 2, 2015 at 10:33 pm

    What kind of rice did you use, white or brown? Thanks! 🙂

    Reply
    • Gloria says

      April 2, 2015 at 10:35 pm

      For the sake of taking pictures I used white rice. But brown rice works very nicely as well and when I make raw rice milk I only use brown rice.

      Reply
  2. Kristine says

    April 3, 2015 at 3:49 am

    Thanks, can’t wait to try it!

    Reply
    • Gloria says

      April 3, 2015 at 11:38 am

      You’re more than welcome! Feel free to experiment by adding flavours and let me know how it went. =)

      Reply
  3. Kristine says

    April 6, 2015 at 12:29 pm

    Hi! I finally got a chance to try my hand at this. It came out great! Actually, I used a combo of the two processes, raw and creamy. I used brown rice, rinsed and then soaked on counter for about an hour, Changed water and brought to a boil. Took off heat and cooled for a bit. Changed H2O one more time and soaked in fridge over night and made to your directions, one cup rice, four cups H2O. I also added 2 tsps vanilla and one tbls dried cane sugar. Thanks again. One last thing, I’d like to put a link back to this post on my site if that’s okay? 🙂

    Reply
    • Gloria says

      April 6, 2015 at 3:10 pm

      Sure, feel free to link back to me. Glad you gave this a try it is so much better than store brought! 🙂

      Reply
    • Gloria says

      April 6, 2015 at 3:12 pm

      Also for the sake of adding flavours. Try adding cardamom and cinnamon. It is so lovely! 😉

      Reply
  4. Cathy says

    February 5, 2016 at 1:48 pm

    Can you freeze rice milk?

    Reply
    • Gloria says

      February 6, 2016 at 12:18 pm

      I freeze my rice milk in ice cube trays for my morning tea. I am not patient enough to wait for the tea to cool on it’s own… embarrassing but true. =D

      Reply
  5. Cathy says

    February 6, 2016 at 4:29 pm

    Thanks for the rapid reply. I’m going to try to make my first batch. Would like to have some frozen to use when I run out of fresh.
    Cathy

    Reply
    • Gloria says

      February 7, 2016 at 10:07 am

      Glad I could help. Just as a side note: I have only ever frozen the raw rice milk so if you attempt to freeze the creamy version let me know. I will try it myself tomorrow out of sheer curiosity and add the info to the post. =)

      Reply
  6. Nora says

    May 11, 2019 at 4:00 am

    My rice milk turned out really thick but also has a sort of slimy consistency when I drink it. Any suggestions on what I did wrong?
    I used brown rice, soaked it,
    Cooked it in 1 cup rice to 4 cups water.
    Blended it in a blender,
    Strained through a bit bag.

    Reply

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