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Making raw rice milk is one of the easiest and cheapest ways to get dairy free milk. This is the very basic recipe. Try it first in its pure form. You can add vanilla, cinnamon, cardamom or any other flavour to it if you want. Some also add sweeteners but the milk is used in smoothies and cereal in our household and both contain enough sugars on their own.
Ingredients : metric ( imperial )
Yields 1L (4 cups)
- 200g (1 cup) rice, raw
- 500ml (2 cups) water, to soak the rice in
- 1L (4 cups) water, for blending
Pour the rice into a container, top it up with water and seal the container. Leave the rice over night in the fridge. I use mason jars or empty passata bottles for this step.
The next morning, strain the soaked rice and discard the water it was soaked in. Pour the soaked rice into your blender and add 4cups or 1L of water. 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.
Strain the rice and water mixture through a fine mesh strainer. Pour the strained milk into a glass jar with lid and store it in the fridge.
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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