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
- Blend rice and water in a blender until smooth
- 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.
- 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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