I ran out of rice milk over the weekend but really wanted to make muffins for after our long, damp bike ride on Sunday. When I buy rice milks, I always get something with the fewest ingredients possible. it breaks down to rice and water, maybe a pinch of salt or vanilla and some have oils in them.
I went for the homemade version which is as simple as it gets. Cooked rice + water = rice milk.
It worked great and the muffins came out perfect and they were all I could think of after hour 3.5 on the bike. Such a nice little reward!
1 cup cooked rice, white or brown
3-4 cups filtered water
Add rice and water to a blender and mix on high for 2-4 minutes until completely blended.
You may strain your rice milk through a sieve or cheesecloth if you prefer a thinner/smoother rice milk.
Optional additions: 1/2 tsp vanilla, 1/8 tsp salt, 1 tsp maple syrup
Refrigerate in a glass jar and use within 4-5 days to maintain freshness.