Making your own milk is a lot easier and faster than you might think, and a lot cheaper and healthier than buying it in the store. You can use this on cereal, in a creamy rice pudding, in a green smoothie, in soups or curries, or in baking!
This recipe will last about two weeks in the fridge, so if you don’t think you’ll get through 4 liters, make a half batch.
Rice Milk Recipe
Prep time:
Makes 4L, or 16 cups of rice milk
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Ingredients
- 1 cup long grain brown rice
- pinch salt
- 1-2 Tbsp unrefined sugar or maple syrup (optional)
- 2 tsps vanilla extract (optional)
Directions
- Put the rice in a large pot with 8 cups of water and a pinch of salt. Bring to a boil, then turn down to simmer for 3 hours. Fill a blender halfway with the very well-cooked rice, and add another part water (i.e. another 8 cups of water for the whole batch). Blend for a minute or two until the rice is fairly smooth.
- The most efficient way to strain your rice milk is to use a mesh bag or cheesecloth and a wide mouth funnel. Put the mesh through the funnel into the container you want to store your rice milk in. I like to use mason jars. Pour the rice mixture into the bag through the funnel. If you use a container with a wide opening, you might not need the funnel. Pull the mesh up through the funnel, squeezing the water out of the rice.
- If you don’t have a mesh bag or cheesecloth, you can use a mesh strainer. Pour the rice mixture through the strainer into a container.
- Swirl the rice around with your hand to push all of the water through. Be sure to use a bowl or container that’s bigger than your strainer, otherwise you’ll most likely make a mess. This usually means transferring the milk after straining to your container for storage, but in the long run it’s less clean-up.
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