Brown Rice Milk
Indulge in the creamy, nutty goodness of homemade Brown Rice Milk—a wholesome dairy-free alternative that's as simple as it is satisfying. Made from just a handful of pantry staples, including nutrient-rich brown rice, water, and optional natural sweeteners like maple syrup or dates, this plant-based milk is perfect for smoothies, cereals, baking, or enjoying on its own. The recipe involves soaking and simmering the rice to unlock its full flavor, followed by a quick blend for a smooth and silky texture. Customize it with a hint of vanilla or a pinch of salt for added depth, and enjoy a refreshingly light milk that’s vegan, gluten-free, and preservative-free. Store it in the fridge for up to five days and give it a shake before serving for that freshly made feel every time. Perfect for those seeking a healthy, sustainable, homemade milk alternative!
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Recipe Information
Ingredients
- 1 cup brown rice
- 3 cups water (for soaking)
- 4 cups water (for blending)
- 1 tablespoon optional sweetener (e.g., maple syrup, honey, or dates)
- 1 teaspoon vanilla extract (optional)
- 1 pinch pinch of salt (optional)
Instructions
Rinse the brown rice thoroughly under cold water to remove excess starch.
In a medium bowl, combine the rinsed brown rice with 3 cups of water and let it soak for at least 8 hours or overnight. This helps soften the grains and makes them easier to blend.
After soaking, drain and rinse the rice again.
Transfer the soaked brown rice to a medium saucepan, add 4 cups of fresh water, and bring to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover the saucepan, and let the rice simmer for approximately 45 minutes, or until it is fully cooked and soft.
Allow the cooked rice to cool to room temperature before proceeding.
Add the cooked rice and remaining cooking water to a high-speed blender. Blend on high for 1-2 minutes, or until the mixture becomes creamy and smooth. You can add additional water to reach your desired consistency.
Optional: Add your choice of sweetener, vanilla extract, and a pinch of salt. Blend again to combine.
Strain the mixture through a nut milk bag, fine-mesh sieve, or cheesecloth into a large bowl or pitcher. Discard the solids or save them for other recipes like baked goods or smoothies.
Pour the strained rice milk into a clean, airtight container or bottle. It can be stored in the refrigerator for up to 4-5 days. Shake well before each use, as natural separation may occur.
Nutrition Facts
Calories |
279 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.9 g | 2% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 244 mg | 11% | |
| Total Carbohydrate | 58.5 g | 21% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 12.6 g | ||
| Protein | 5.3 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 24 mg | 2% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 114 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
