Rice Milk Recipe
Whether served as a beverage or poured on your favorite cereal, you'll love this preservative-free substitute for cow's milk.
If the Rice Milk was not to your taste, then feel free to try our Soy Milk recipe.
Overview
Total time: 3 H 01 M 40 S
Servings: 9
Calories: 90
Ingredients
- 2 tbsp. honey maple syrup, or agave nectar, optional
- 1 tsp. vanilla extract optional
- 1/2 tsp. kosher or sea salt optional
- 8 cups water
- 1 cup brown or white rice
Nutritional Information
- Serving Size: ⅔ cup
- Fat: 0g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 130mg
- Carbohydrates: 20g
- Fiber: 0g
- Sugar: 4g
- Protein: 1g
Instructions
- Add all ingredients to large saucepan and bring to boil. Simmer for 3 hours and then let cool.
- Add cooked rice mixture to WildSide+ jar. Secure lid and select "Whole Juice."
- Strain mixture through cheesecloth and sieve.
- Chill before serving.
Note: More water may be needed as rice cooks to prevent rice from burning. Additional water may also be added to WildSide+ jar to aid in blending. The amount of water used and the amount of rice strained will affect the nutritional information per serving.
Hi Erika. Cooking the rice in a rice cooker will work fine, but you may need to add a bit more water.
I used 1/4 cup + 2 Tbs of rice with the 8 cups water in a pressure cooker. 30 min high pressure. Then blend 4 cups with sugar and 2 Tbs of cocoa powder. Great consistancy no cheese cloth needed.
My blendtec doesn’t have a whole juice or an "orange slice" option, it’s more of a simple version which only has a hot soups option, smoothie, low, medium, high, and a pulse. Which button would I press to substitute the "whole juice" option? Thanks
I’m a fan of Vanilla Rice Dream and also want something that doesn’t take long to make so I was experimenting with trying to match the taste and come up with a method that was fast. I used raw rice vs. cooked as I had seen others promote this method on Youtube with the Blendtec blender. I modified the recipe to the following (cutting the rice and water it in half and adding oil). With the oil it will require a good shake each time but it was pretty close in taste. If anyone else can tweak it even better let me know – and keep in mind that these are estimates as I tried gradually modifying and adding as I tasted it against the original. It may also work for the cooked rice version and it may produce a thicker, smoother taste but I can’t be bothered with the time it takes to boil it each time. Makes about 3.5 cups of vanilla rice milk. Good luck.
1/2 c
brown rice
4 c
water
1⁄4 tsp
kosher or sea salt
1 1/2 tsp
vanilla extract
2 tbsp
honey, maple syrup, or agave nectar
3 tbsp avocado oil
David, it’s been 2 years since you posted your comment, have you mastered the recipe? Did you soak the rice?
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