This recipe appears in:DIY Rice Milk
While similar to the commercial options, this DIY recipe is not an exact replica of what's on grocery store shelves. This homemade version tastes more like, well, rice. If you're looking for a cost-saving option that you are free to flavor to suit your own preferences, however, this is a great way to go.
Variations: Add a bit of cocoa powder or cinnamon or nutmeg to the rice and water before blending.
About the author: Molly Sheridan feels about mason jars the way most women feel about shoes. A music journalist by day, she traces her love of weekend DIY kitchen projects back to the science experiments she ran with her dad as a kid. She is the author of Wonderland Kitchen and tweetledees @WonderlandK.
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- 1/2 cup brown rice
- 2 cups water
- Pinch of salt
- Honey, maple syrup, white sugar, or other sweetener to taste (optional)
- 1/4 teaspoon vanilla extract (optional)
In a dry skillet over medium heat, toast rice grains, stirring frequently until fragrant and just starting to color, about 4 minutes. Transfer to a bowl or jar and add 2 cups water. Set aside to soak for 10 hours.
When soaking is complete, pour rice and water into blender, add salt, sweetener (if desired) and vanilla (if desired), and blend at highest setting until rice grains are no longer visible, about 2 minutes.
Using a nut milk bag or similarly fine strainer, drip milk into a clean glass storage jar. Chill rice milk thoroughly before serving. Shake well before each use.