Homemade rice milk is quick and easy. Cooked rice + water = rice milk.
You can likely substitute another grain such as quinoa as well.
1 cup cooked rice, white or brown (or other cooked grain)
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 or nut milk bag if you prefer, but not required.
Refrigerate in a glass jar and use within 4-5 days.
Optional add ins: vanilla extract, maple syrup as sweetener.
4 Comments Add yours
Thanks Mo for this recipe. I’ll definitely be making this over the weekend. I wonder if the same could be done with quinoa? Keep up the awesome recipes.
Quinoa milk sounds great! I will be trying it too.