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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.
Ingredients : metric ( imperial )
Yields about 1,25L (5 cups)
- 200g (1 cup) rice, cooked
- 1L (4 cups) water, for blending
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.
What kind of rice did you use, white or brown? Thanks! 🙂
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.
Thanks, can’t wait to try it!
You’re more than welcome! Feel free to experiment by adding flavours and let me know how it went. =)
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? 🙂
Sure, feel free to link back to me. Glad you gave this a try it is so much better than store brought! 🙂
Also for the sake of adding flavours. Try adding cardamom and cinnamon. It is so lovely! 😉
Can you freeze rice milk?
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
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.
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. =)
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.