Recipe: Homemade Rice Milk

Make non-dairy rice milk at home and avoid all the additives and preservatives found in commercial milk. This recipe can be made using brown or white rice.


  • 1 cup cooked rice
  • 4 cups water


  1. Blend rice and water in a blender until smooth
  2. Strain the blended mixture using butter muslin or a nut milk bag. A tight-weave cloth is preferable, as twisting the top tightly allows more milk to drain through.
  3. Refrigerate up to 3-4 days.

The remaining pulp can be discarded or dried and used as rice flour in recipes.


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At A Glance

PREP: 20 minutes
COOK: 20 minutes
TOTAL: 40 minutes
YIELD: Makes about 4 cups