Homemade Rice Milk

Very simple and inexpensive to make! It is a good non-dairy base for homemade cocoa.

Prep Time: about 20 minutes to cook the rice ahead of time

Total Time: 15 minutes with pre-cooked rice

Yield: about 3 cups

Source: inspiration from Lauren's recipe at Oatmeal With A Fork

Link: Thick Vanilla Brown Rice Milk (Sugar Free)


  • 1 1/2 cup cooked brown rice (long grain)
  • 3 cups water
  • 1 tsp vanilla
  • 2 tsp liquid sweetener (e.g. honey, agave)


  1. Blend the cooked rice and water until very fine particulates settle at the bottom. Let the mixture sit 10 minutes and then blend again briefly.
  2. Strain the milk through a cheesecloth (you can also gently squeeze it over a bowl).
  3. Whisk in the vanilla and sweetener.
  4. Pour into a bottle/jar with lid and refrigerate. I used a bottle that was once for Plantation brand blackstrap molasses-perfect size! Settling is normal. Just shake it up when you are ready. Serve plain rice milk chilled or warmed in hot cereal or cocoa.
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  6. Do you have any ideas for the leftover pulp? I found that it had a consistency akin to play-dough. It is cooked, and so it would be fine for kids to play with for a couple hours...but maybe messy. :) Others on various sites have commented that it could possibly be used in a face mask. What do you think?
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Food and Recipes Recipes Dieting Dairy FreeApril 18, 2019
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