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Rice Milk Recipe


  • 4 cups water you can use slightly less to create a more creamy milk
  • ¾ cup long grain white rice - uncooked Brown rice can be used but the taste is not typically considered as pleasing.
  • 1 tablespoon maple syrup
  • 1 pinch salt


  • Soak the rice in two cups of the extremely hot but not boiling water for about two hours. The rice will still be in a basically raw state, but will be a little softened. If you tried to snap a piece of the rice in half with your fingers, you should still be able to do it after straining the water from the rice.
    hot water and rice
  • Strain the water from the rice.
    draining rice
  • In a blender or food processor (if you have access to modern appliances), or with a manual grain grinder if you do not, add in the rest of the water, the salt, and any optional flavorings. If using a blender then blend for 60 seconds. The rice particles do not have to be completely broken up.
    Blending rice milk
  • If you prefer a 100% liquid milk, then blend for a bit longer.
  • Pour the rice milk mixture into a pitcher or another large bowl through cheesecloth, a fine mesh strainer, or even a clean cotton shirt. Do not use a nut milk bag for this recipe, as the openings are too large and will allow rice particles to filter through.


Optional flavorings
  • ½ teaspoon of vanilla extract for added flavor,
  • ¼ of a cup of your favorite berries,
  • ...or 2 tablespoons of cocoa powder