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.
Its the button with the orange slice. :)
You can use organic or non-organic. The recipe should turn out regardless.
Hi Eileen. Cooking the rice in a rice cooker will work fine, but you may need to add a bit more water.
Hi Jeannine, in the refrigerator, the rice milk will last 3 days.
You can freeze the rice milk, but it will need to be stirred well after it thaws. Pour it into your blender jar, and run the "Smoothie" cycle to remix the milk.
Hi Darrell. The reason for cooking the rice so long is to not just cook the rice, but to supersaturate it and break down the starch so it will easily pour through a sieve after being blended.
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