Rice Milk Recipe

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.


Total time:  3 H  01 M  40 S

Servings:  9

Calories:  90


  • 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


  1. Add all ingredients to large saucepan and bring to boil. Simmer for 3 hours and then let cool.
  2. Add cooked rice mixture to WildSide+ jar. Secure lid and select "Whole Juice."
  3. Strain mixture through cheesecloth and sieve.
  4. 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.


  • Karen D

    I hate running a burner for 3 hours, so is it an option to cook it on high in a slow cooker? Or maybe pressure cooking?

  • Binky

    I’m sure you can find a pressure cooker recipe for this if you search online. My thoughts were in the same direction. Since it usually takes about 1/3 the time, it might just take one hour.

  • Erika

    Can you just use regular cooked rice from a rice cooker?

  • Oliva19

    I’ve always just used cooked brown rice and water. I put it on number 9 to blend. I never even thought to use the juice button. I also make it in smaller batches so it’s always fresh.
    Works for me.

  • Eileen

    Will cooking the rice in a rice cooker suffice?

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