Rice Milk

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Recipe submitted by LEA TALLEY LIVANMERKEST@msuvx2.memst.edu

Rice Milk

Ingredients (use vegan versions):

4 cups hot/warm water
1 cup cooked rice (I've used white or brown)
1 tsp vanilla

Directions:

Place all ingredients in a blender until smooth. Let the milk set for about 30 minutes, then without shaking pour the milk into another container ( i use an old honey jar) leaving most of the sediment in the first container. This makes about 4 - 4 1/2 cups.

Notes: When I have used cold water and the rice was taken out of the refrigerator, it just doesn't come out that well. I don't know why but its best to use warm water and warm rice (you can nuke it if its leftovers but freshly made is best) I have even let it set longer than 30 minutes (overnight) without it making a difference.

This recipe rules! Thanks for posting it; its so cheap and easy. Heres a suggestion: For really creamy rice milk with little to strain out, re-cook the rice with part of the water until its very soft. You can add salt and sweetner at this point so they dissolve more easily; if you're using flavorings, add them now to evaporate the alcohol they contain. Put the mushy cooked rice through the blender, food processor, or even a Champion juicer (this makes the smoothest milk), then thin with water and strain. For a milk with more body, add ground almonds or some other mild, fatty nut to the cooking rice.

Archived comment by: ofthemall Almond rice milk. MMMmmmmmmmmmm! I will try it tomorrow.

Archived comment by: senor Octogoose

This sounds great, and very easy! Cant wait to try it! Is there any way to get calcium into this rice milk, that's a big part of why I buy it. Any suggestions on that?

Archived comment by: laurel

Laurel--Calcium would come from the almonds if you choose to add them

Archived comment by: p

Thank you for the recipe for Rice Milk. I've been buying it for years for $1.69 or even $ 2.69 when not on sale. With four kids a litre doesn't last long.

Archived comment by: laurie

Thank you so very much for your recipe! I've been looking for one. I already do my soya milk but prefer the rice milk! I can't wait to try it. By the way to answer Laurels question, the best way to add calcium to you milk is to add 1/2 teaspoon of calcim lactate (or carbonate) powder for every cup of milk. (taken from Le Guide de lalimentation saine et naturelle from Renée Frappier. You can find it in any natural store. Enjoy! Monique.

Archived comment by: monique

This recipe is Super and really GREAT even for non veggies!!! My family is fickled when it comes to changing old standbys like milk. But I made this milk with some modifications and it has been a solid hit! Instead of 4 cups of water, I used only 3 cups. I added 1/4 cup of almonds slices and 2 tablespoons of honey. I blended everything for appox 5-7 mins. and then let it stand. I strained it TWICE to be sure to remove any remains of almonds or rice. The results - it looks and taste like REAL MILK!!! No more cows milk in this house, Rice Milk rules!!!

Archived comment by: frances

Heres a question--What do you do with all the left over? It seems like such a waste to throw it away, but I can't think of what to do with it--any ideas?

Archived comment by: dana

I tried the recipe for rice milk that Frances posted to a T but found that it had a chalky taste. I took the cup of rice and cooked it in 3 cups of water for about 6 minutes prior to putting it into the blender with the slivered almonds and 2 tbl spoons of honey. Strained it thru cheesecloth twice. Yuck. Was I supposed to use the water that I cooked the rice in or should I have strained it and used fresh for the blender? I really can't think of any other way to get it to taste as good as the store bought. Help! Thanx! Alex

Archived comment by: alex

My autistic son is on a non-dairy, non-salicylate diet. Almonds have natural salicylates in them. Is there anything else I can flavor the milk with? Can I get Calcium Carbonate at ANY healthfood store or does it have to be a special store?

Archived comment by: heather

Hi Heather - you could try flavoring the milk with banana.. just blend it with the other ingredients Hi Dana - you could add the remains to muffin or pancake batter. How wonderful you are concerned about the waste!

Archived comment by: debbie

I always let the rice milk stand before I put it in a container. But the last time I forgot. It was wonderful. I put the blender on ice crush and I forgot about it (I was outside). it was very smooth!

Archived comment by: jennifer

These are the modifications I use: 2 c. hot/warm water 1 c. cooked brown rice or cooked oatmeal(or mixed) 1/2 c. cashews or almonds(cashews is creamier) 1/2 tsp. salt 4 Tbls. honey Blend all until smooth. pour into large bowl and then add 4 additional cups of warm water. Stir and strain through a jelly strainer(purchased from Walmart). The pulp can be used in veggie casseroles or put in cereals while cooking , such as oatmeal or cream of wheat. My family loves this and it is very economical. Milly

Archived comment by: tony

I tried this recipe with brown rice and with white rice and both times I found the milk was a little slimy. It wasn't really a matter of think or thin, it just had a weird consistency. Did anyone else experience this?

Also, why do you have to let it sit for a half hour? why can't you just pour it through a strainer, cheese cloth, etc?

thanks, gary

Archived comment by: gary

I Like this recipe it is so good thank you for putting it on the net. I'm a newbie at this, I don't want to drink cows milk anymore so this is a good way of getting away from cows milk thank you so much. If any of you have any good tricks or good recipes please email me address is kyanna1111@home.com. thank you and GOD Bless You all Kimberly

Archived comment by: kimberly

This recipe had to have been submitted by an angel! It is *GREAT*!! Can someone tell me how to make it like the chocolate flavored rice dream??

Archived comment by: clare

It doesn't seem like this receipe would have Vitamin D. I know we can get Vit D from the sun but for us people that rarely get sun(live in cold country), where do us vegitarians get Vitamin D from then. Any ideas or suggestions, e-mail me at willoughbc@nidlink.com please.

Archived comment by: charlene

I know we can get Vit D from egg substitute but that doesn't seem like that would be enough. willoughbc@nidlink.com

Archived comment by: charlene

sounds good i will give it a try.

Archived comment by: cingramh

I need to keep dairy out of my sons diet, and I am very new to this! Can anyone tell me if I can use this rice milk in recipes in place of milk? Laurel (#2)!

Archived comment by: laurellynn

Your initial recipe is great. As far as personal taste is concerned, each of us has to experiment. For all those who are serious about making your own Rice Milk, I highly recommend the Black and Decker Fruit and Vegetable Juice extractor, mdl. #JE1200. It filters 100% of the rice pulp in one cycle. Just poor it in at the top and presto, the filtered milk comes out the bottom. Its amazing! All the the pastie, chalky taste is instantly removed. Hope this is of help to those who have been discourged because of the bad tsste and feel of the skimmed product.

Archived comment by: billumsn

This is just what I was looking for, and it works great in my juicer. I was wondering if anyone knew about rice milks shelf life?

Archived comment by: norml

Hello, Just wanted to add (for those a bit new to the vegan thing) that there are several great vegan calcium sources out there! Many of them don't even cost much: Dried figs, sesame seeds, tahini (which is like PB but more bitter and made w/sesame seeds), white beans/pulses, almonds, almond milk/butter, swede, parsley, broccoli, and green leafy veggies. Of course, calcium-set tofu (check labels, most are) and soy/rice milks & yogurts & ice creams are just as great, but a bit more pricey. Tescos makes great tasting soya milk sweetened with apple juice concentrate for 69p a liter if you're in the UK.

Archived comment by: vegan_carnival

About the overly starchy flavor some people have been experiencing. First thing is, make sure you're using a long grain rice, as short grains tend to be more starchy. I made this for the first time last night, with a long grain white organic texmati. I used 1.5 cups cooked rice, 4 cups water, 1 tsp salt, 1 tsp vanilla, and 1 tbsp camelthorn honey; blended for about 3 minutes, allowed it to settle, and then strained through 4 layers of cheese cloth twice. Its nice and creamy thin, but it does have an almost bitter starchy flavor. From what I can tell thus far, I think adding more honey will cover that starchy taste up, but I'd rather find another method. There are two things I think are going to effect this the most. First, I'm switching to a long grain brown rice (3/4 cup measured dry), which will be a little sweeter, with a fuller flavor. Hopefully this will fill in the gap that surrounds the starchy flavor, and makes it stand out. Second, I'm soaking the rice overnight, instead of cooking it. I'm thinking this will keep the starch from being drawn out during the cooking process, and will leave it in the pulp. Also, though this is more for flavor and vitamins, I'm using 1/4 cup raw almonds, which are also being soaked overnight.

Archived comment by: neonKrist

Ok, this tastes amazing. I'm pretty sure this is the secret of commercial rice milks... use raw rice. With brown rice, I only needed to soak it for 3 hours. So 3/4 cup brown rice and 1/4 cup blanched almonds soaked for 3 hours. Discard the water, and add 4 or 5 cups of water, 1 tbsp honey, and 1/2 tsp vanilla. I blended for about 2 minutes, let it sit 10 minutes, and blended another 2 minutes (the 10 minute sit to finish hydrating rice and almond). There are a couple of things to note. With the blender/cheese cloth method, my yield is about 1/2 to 3/4 of starting water when using raw rice and almonds, but is 3/4 to 100% when using cooked rice and no almonds. This is because the pulp is ground more finely, and holds more water between grains. I'll update when I get a juicer (leaning towards Omega 4000), as that should greatly improve yield. With 100% yield, this recipe will cost about 70 cents per quart, plus you get the rice/almond pulp which is great in granola and shakes. I do have a concern about the raw almonds and the cyanide content, as I did feel some mind altering effects of some sort, this being my first exposure to cyanide that I know of. I'm sure it didn't harm me, but cyanide does build up in ones system over time, so be
careful. You could try roasted almonds, but that probably wouldn't taste right. I'm thinking hazelnuts would be good, though. If you leave out the almonds, this recipe equates to 50 cents per quart when using 1 cup raw rice. These prices are for almonds at $5/lb (4 cups/lb), and brown rice at $2/1.75lb (5 cups/1.75lb); and rounded up to $.10 for honey, vanilla and water. Hope this alternative recipe helps people out, and remember, experiment, as everyone has different tastes.

Archived comment by: neonKrist

I'm pretty certain that unless you are taking laetrile as a cancer therapy, eating HUGE amounts of almonds or a fair amount of bitter almonds on a regular basis, or are a small mammal, there's no need to worry about cyanide poisoning from almonds. But thanks to NeonKrist for the tip on making rice milk raw--I look forward to trying it (with almonds).

Archived comment by: ambiguous

if the rice milk tasted strange, try rinsing the (hard) rice several times before cooking it. Rice often has vitamins and stuff added to it (hence fortified rice) which i guess is good for you but doesn't taste good. If you want vitamins and all in the rice milk then add vitamin powder in the end after you have mixed everything. (when cooking rice to eat, you can also rinse it, but most people are used to the vitamin flavor so you might not notice it. if you are adding stuff to the rice or eating it as a side dish the other flavors will drown out the vitamins.)

Archived comment by: emilykjl

I never even had rice milk I heard of it, I am going to make it and see if its as good as everyone says! I always say to myself if I can make why buy? I make my own clothes somtimes too, salsa, sauces, cakes you name hehe. Pretty

Archived comment by: prettyc0rpse

A question could I add sugar to the rice milk? I saw the banana idea that sounds yummy, I could use fresh mashed bananas. I could also give the rice milk to my rats-banana and rice are part of their diet. they love fruit

Archived comment by: prettyc0rpse

Sweeteners: Try rice syrup, date syrup - (as a vegan i am opposed to using honey). Recipes: i think rice milk in rice pudding is ideal add some nutmeg... i use rice milk in recipes for cakes and biscuits where milk is called for.. i also use rice milk in making mashed potato! Other milks: Oat milk, Hazelnut milk, Almond Milk, Quinoa Milk I tried to make some Barley milk - i think it could be quite nice with some rice syrup... or some malted barley... I wonder whether i can make walnut milk with date syrup... The options are endless... but its so cheap to experiment....

Archived comment by: zorgster

This recipe sounds great! Especially after learning that my 17 month old is allergic to soy milk. Can anyone tell me how long this milk will store for? Can I store it or freeze it; and how long? Or do I just need to make this fresh every day?

Archived comment by: ipeachyd81

I have a five gallon bucket of millet in my pantry. I am thinking of making milk with it. I think I'll follow this rice recipe for millet milk. If anyone has a recipe for milk with millet, it is much more nutritous, with calcium, iron and protien. I'll post millet recipes as I work them out, flat bread and milk first. I love this site!!

Archived comment by: alabastersmiles

My vitamix blends the rice so well, I don't bother to strain. I do shake up the milk before using though. I figure I get extra fiber that way. Yum. Same wtih my oatmilk and almond milk.

Archived comment by: idcgirl

I just tried this recipe using soaked short-grain brown rice and it turned out pretty good. I think it will save my family some money since we go through 4 gallons of cows milk a week.

Archived comment by: lunadads

Besides the chalky-grainy consistancy the milk was quite yummy. This was my first time making rice milk as I am new to the vegaterian lifestyle so I'm sure after some trial-and-error it will get better. I love the recipe!!

Archived comment by: lilmissphat

Hi all! I have found a couple of variations on this recipe, I think I like this one the best! It has MUCH less sugar than others I have tried! My question is this....what can we do with the sediment of rice? I am so terribly cheap, and the thought of just tossing out sediment....does anyone have any suggestions? Can it be used instead of arrowroot as a thickener? If so, how long would it be good for? Please feel free to email me: piscesnaturally@yahoo.com Thanks!!!

Archived comment by: mtnmomma

I like this recipe. I have changed it a little I add only 3 cups hot water (heated in the microwave as I filter the water) plus 2 tbsp of honey and calium carbonate liquid. My rice is cooked in a rice cooker for the microwave. I add all of this to the blender and blend for 2 minutes, let sit for 10 minutes, then blend again for 2 minutes. No need to run through strainer or let sit for any amount of time because there is nothing to filter out. I but it in a 2qt container and fill it the rest of the way up with water so that the recipe equals 2qts. This means adding only an additional 3 1/2 cups of water. To answer a question about if this replaces regular milk you have to experiment. I use Jello brand powered pudding becuase it has no milk in it and then add soy milk and corn starch about 1/4 cup. Reduce the soy milk from 2 cups to about 1 1/2 cups. You can use both in recipes but it will not thicken like regular milk does. Good luck.

Archived comment by: wsrdpc

this is called horchata in mexico, and is a very popular drink. really good to, but ive never cooked it, just let the rice water AND a cinnamon stick sitin in water for like a few hours, or overnight, run through blender, then strain out all the solids, run through blender again, and run through a really fine strainer, not sure what its called, and 2 or 3 drops of vanilla extract. let sit in refrigerator till cool. great summer drink. well, great anytime drink really. ah, and to everyone who says to use almonds, apperantly im the only person in the world who doesn't like it. so i suggest you try it.

Archived comment by: redlinedeath

This recipe was pretty good, but it came out a little thin. Alone its ok, but its not strong enough to be in cereal or anything like that. I'll try this recipe again, but next time I'll use some suggestions to thicken it.

Archived comment by: ambertx90

I tried the milk recipe and found it excellent ! In the pursuit of total health, howe'ver, I try to find or create the ultimate recipe. My only concern with this wonderfull recipe is that it contains - even in very small quantities - poly unsaturated oils from the nuts. When the milk is only used as a beverage, there is not a big problem, if used moderatly. It could overthrow the delicate omega3/6 balance when used in large amounts. When the milk is used as an ingredient of cooked or baked foods howe'ver, the fats will be transformed into unhealthy fats. To avoid this, I use the basic recipe (1 cup rice/3 cups of filtered water) and then add 1 cup organic coconut milk. It gives the milk a nice texture and the healthy saturated fats of the coconut will not be altered when heated. As a sweetener I use agave sirup and stevia. Oh yeah I almost forgot, I soak the rice overnight, because I believe foods (vitamins, minerals) should not be processed too much andthis works very well. I just wanted to shared this with you guys. Enjoy !!

Archived comment by: luigis

I just would like to add that alfalfa juice has a good amount of protein in it as well as vitamins a k d e , CALCIUM, so much ive read that the ashes are 99% calcium. Plus all eight amino acids. The leaves of coarse are impossible to digest, but maybe the juice can be tuned into the rice moo somehow, I can't wait I'm trying it right now. Also, its super cheap and abundant, as a matter of fact farmers I know feed it to their cows, MmMm Mm. (the alfalfa, not the cows).

Archived comment by: alugilo

Hey...what is the possibility of using Almond Extract? and how much?

Archived comment by: thai

We make alot of rice, nut/seed milks long brown long brown basmati walnut pecan almond sunflower sesame hemp cashew pinenut .......and the left over pulp you can add sweetener, coconut etc and press flat and either dehydrate or put in oven on low. Thed kidsove them. I also took left overcarrot/beet/apple pulp from juicing, added onion powder, garlic powder, celticsea salt, and otherspices to taste and dehydrated. they don't look the greatest but they were awesome! The rice/seed/nut milks especially benefit my 1 & 4 yr olds. Since we cannot drink cow or goat milk/products (and I'm still nursing so neither can I), soy, or gluten, corn, etc. I did lots of research and from what I have found over the years is it is really important to do rotation foods and NOT feed them the same thing all the time. Sometimes I get in such a rut! ;-) What often happens is you find your child/yourself sensitive to a food....say soy or almonds and then RICE gets subbed in. Then its rice everything- rice milks, rice crackers, rice bread, rice for dinner etc. From my understanding this is apparen'tly not healthy and can indeed trigger a sensitivity to THIS food that is being used all the time. I too found this rice milk a bit starchy for lack of a better word. I make
everything right down to mayo lately from scratch so getting off the store bought rice milk which we only use for breakfast has been tough. What I did find howe'ver was that the starchiness is not there when I used FROZEN brown rice and cold water, bit of maple syrup, handful of cashews although I need to keep experimenting to find the original awesome batch I did this way! (cashews make the CREAMIEST milks or ice cream) Incidentally an EXCELLENT book is Not Milk...NUT MILKS! 40 of the Most Original DIARY-FREE Milk Recipies Ever! by Candia Lea Cole. I use this ALOT and have tried many of the variations. I'm not very creative and enjoy EASY recipes to follow at first. She doesn't mention soaking the nuts/seeds, but I know in the raw food world this is recommended- but I figure either/or. My 4 yr old loves them ALL but the 1 yr old is sensitive to nuts such as walnuts and almonds, so often I do 2 or 3 batches 1 morning, sunflower, sesame or cashew, almond, milks or a combination of them and put in fridge in little mason jars with lids so my 4 yr old can help himself or use on millet/buckwheat etc. They last 2-3 days. I also add soaked raisins or soaked dates or just theirsoak water so I don't have to use any or as much other sweetener. He has a good habit of drinking water so he
doesn't overdo the milks. An excellent recipe from this book we just stumbled on that I was going to strain but then decided it was too much like a frothy milkshake or hot chocolate type substitute to do that! is this: RECIPE: 1/3 cup organic raw sunflower seeds (ground in coffee grinder) 1 tbsp fortified flax seeds (ground in coffee grinder) 1 tsp lecithin granules (we are avoiding soy so didn't use these) 2-3 tsp sesame tahini nut butter (I used 3) 1/3 c ripe banana (mashed-I used a real ripe one) 2-2 1/2 tbsp honey or rice syrup (I used 3 tbsp...hehe) 1 tsp vanilla extract 3 1/4 - 3 1/3 c warm water (I used 4 really warm) I used my Vita Mix (but a regular blender should do the trick) but it came out light, fluffy, frothy and of course hot because I heated water on the stove. ======================================== FROM THE BOOK: Thought for Food - sunflower and sesame are the King and Queen of nourishing seeds. You will be able to taste and feel their virtues. Sesame Seed Milks: sesame seeds are derived from an East Indian herb also known as gama grass. Sesame seeds and sesame butter are richly abundant in calcium and contain a share of potassium, phosphorus and vitamin E. The vitamin E content in the seeds is said to stregthen the heart, liver, and nerves....they are
also extremely beneficial for lactating women when the bodys demand for calcium is particularly high. Sunflower Seed Milks: Sunflower seeds - those small, greyish edible gems that peek out from the flowering heads of the tall, proud summertime plant of the genus Helianthus - are a wonderfully balanced whole food. Raw organically grown seeds ought to be a part of everyones diet (especially vegetarians) since they nourish the entire body. Their near complete protein content, plus vitamins and minerals, provide the body with many nutrients needed for growth and repair. If you suffer with weak eyes, poor fingernails, tooth decay, lackluster skin and hair or arthritis, sunflower seed milk on your menus can pleasantly help to change these conditions within a very short time.