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.
Could you throw it in a slow cooker and just let it slowly cook over night or something?
I just made this…it turned out like sludge. I don’t think this recipe was tested in the Blendtec labs before it was posted. I’d love to be hired as your Blendtec Consumer Food Relations Manager. ("Recipe Tester")
I’m a rookie so forgive my questions. Why 3 hours of cooking? I can understand a longer time for brown rice but seems like the blended would do the job on white rice cooked a much shorter time. Is straining needed if I’m going to use it over cereal?
Thank you for your feedback. Did you strain it through a cheese cloth? It is sludge until you strain it, and if it is still too think you can strain it again.
We haven’t testing this, but it seems like it should work. Give it a try and let us know how it goes.
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