Rice milk is a popular alternative to dairy, soy, and nut milks. It’s easy to make at home using rice, water, and a blender or cheesecloth. Brown rice is commonly used and can be naturally sweetened, or sweetened with sugar cane syrup, agave, or honey. Different amounts of water can be used to adjust the texture and strength of the milk. The simplest method involves simmering cooked rice in water and blending it, while another method involves soaking rice in water, blending it, simmering it, and straining it through cheesecloth.
Rice milk is one of the most popular cereal milks, often used as an alternative to dairy products, soy milk or various nut milks. Along with oat milk, it is one of two widely used grain milks in the West, although rye milk, spelled milk, wheat milk, and quinoa milk are all found in packaged form as well. Because rice milk uses such a convenient ingredient, rice, and because it’s relatively simple to make, homemade rice milk has become quite popular among those interested in an affordable alternative to dairy or other dairy products. non-dairy types of milk.
Most commonly, rice milk is made from brown rice and is naturally sweetened by an enzymatic process that generates a healthy amount of glucose. Some rice milk is sweetened however, usually with the addition of a sweetener such as sugar cane syrup, or sometimes agave or honey. Packaged rice milk is often found in other flavors as well, usually with vanilla or cocoa added to give the appropriate flavor, and this can be made at home even when making rice milk.
To make rice milk from scratch, you only need rice, water, and cheesecloth or a blender. Some people use very little water with their rice, while others use a lot of water, and it’s up to each individual to experiment to find the level that’s best for them. Similarly, you can either squeeze rice milk out of rice, using something like cheesecloth, or simply mix the rice and water in a blender to make a puree that acts as rice milk.
Generally, about 4°C (1L) of water is used per 1°C (250ml) of rice. Some people recommend substantially more water for rice, up to four times as much, which obviously results in a more watery rice milk. Different varieties of rice will also yield different flavors and strengths, so you may need to shift the amounts of water to best suit the rice being used.
The easiest way to make rice milk is to simply add boiling water to the rice, allowing it to simmer for about an hour. Once cooked, the entire mixture can be dumped into a food processor or blender and pureed until completely smooth. If flavoring is desired, it is added at this point, as is additional sweetener. All in all, this method takes about an hour and can be scaled to almost any size to make large quantities of rice milk.
The other way to make rice milk is to rinse the rice until it’s clean, then pour boiling water over it and let it sit for an hour or two. About a quarter of that soaked rice can then be scooped out of the water and added with fresh water in a blender and blended into a coarse texture. This rough mixture is then added to the original rice, where it is simmered for about half an hour or so. The whole mixture is then placed in cheesecloth and the liquid is squeezed out, resulting in a slightly different texture and strength of rice milk than the simpler method.
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