How to Make Rice Milk at Home
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Rice milk doesn’t get the hype that oat or almond milk do—but if you’re looking for something easy, allergy-friendly, and affordable, it’s hard to beat. All you really need is some cooked rice, water, and a blender.
What I love most is how flexible it is. You can use white or brown rice, flavor it however you like, and it works in everything from smoothies to muffins to bedtime drinks. It’s naturally sweet, super gentle on digestion, and a great option if you’re skipping nuts, soy, or oats.
In this post, I’ll walk you through how to make rice milk at home, step by step. We’ll cover which rice to use, how to get the smoothest texture, optional flavor upgrades, and how to store it so it actually gets used during the week.
Why I Love Making Rice Milk from Scratch
Rice milk absolutely deserves a spot in the plant-based milk lineup. It’s easy, nut-free, and made with pantry staples I almost always have on hand.
The biggest win? It’s budget-friendly. When you’re going through plant milk fast (hi, smoothies, lattes, baking…), rice milk is a great way to stretch your grocery budget without sacrificing quality. Plus, you get to skip the additives and thickeners that come with most store-bought versions.
It’s also naturally sweet and really light, which makes it perfect for things like granola, muffins, or even as a cozy drink before bed. It’s not as rich as cashew or hemp milk—but that’s kind of the point. It’s mild, gentle, and doesn’t try to steal the show.
Is Rice Milk Healthy?
Rice milk is often overlooked because it’s not packed with protein or fat—but that’s exactly what makes it useful in certain situations. It’s light, easy to digest, and naturally sweet without any added sugar.
Here’s what makes it worth keeping in the rotation:
- Easy on digestion
It’s one of the most gut-friendly milks out there—especially if you’re dealing with food sensitivities or looking for something that won’t weigh you down. - Nut-free and allergy-friendly
If you’re avoiding nuts, soy, dairy, or oats, rice milk is a solid go-to. It’s gentle, neutral, and versatile. - Naturally low in fat
This makes it ideal for people who need a lighter option or want something to drink before bed without feeling too full. - Contains B vitamins, manganese, and selenium
Especially if you use brown rice, you’re getting small amounts of essential minerals that support energy, mood, and cellular health.
So is it the most nutrient-dense milk? Not really. But is it a clean, affordable, non-dairy base for all kinds of recipes and everyday use? Absolutely.
What’s in Homemade Rice Milk
One of the best things about rice milk? It’s made from stuff you probably already have.
Cooked White or Brown Rice
This is your main ingredient. You can use white rice for a more neutral, mild flavor or brown rice for a slightly nuttier, richer version. Make sure the rice is fully cooled before blending—warm rice can make the milk too thick or gummy.
Filtered Water
Controls the consistency:
- Use 3 cups for a creamier texture
- Use 4 cups for something lighter and more drinkable
Optional Add-Ins (Highly Recommended)
- Medjool Dates – Adds natural sweetness without added sugar
- Vanilla Powder – Adds warmth and depth, especially great for smoothies or baking
- Sea Salt – Rounds out the flavor and balances the sweetness
- Cinnamon – Optional, but makes it cozy and great for bedtime drinks
How to Make Rice Milk (Step-by-Step)
Once you’ve cooked the rice, the rest takes less than five minutes.
1. Cook & Cool Your Rice
Start with 1 cup of cooked white or brown rice—make sure it’s fully cooled before blending. Warm rice = thick and gummy. Cold rice = smooth and sippable.
2. Blend with Filtered Water
Add your cooled rice and 3–4 cups of filtered water to a high-speed blender. Blend on high for 1–2 minutes, until it looks creamy and well combined.
3. Strain (Optional)
If you want your milk super smooth, pour it through a nut milk bag, cheesecloth, or fine mesh strainer. I skip this if I’m using white rice and blending well—but I do strain when using brown rice, which can be a little grainier.
4. Add Flavor (Optional)
Now’s the time to blend in any extras:
- Dates for sweetness
- Vanilla powder, cinnamon, sea salt for flavor
- Blend again for 10–15 seconds until fully combined.
5. Store It
Pour into a sealed glass jar or bottle and refrigerate. It’ll keep for 4–5 days—just shake before using, since separation is normal (especially with no stabilizers or emulsifiers).
Simple Homemade Rice Milk (Nut-Free & Budget-Friendly)
Ingredients
- 1 cup cooked white or brown rice, cooled
- 3-4 cups filtered water (use 3 for creamier milk, 4 for lighter)
- 1-2 Medjool dates, pitted (optional)
- 1/2 tsp vanilla powder (optional)
- 1/4 tsp sea salt (optional)
- 1/2 tsp cinnamon (optional)
Instructions
- Prepare 1 cup of rice according to package instructions. Let it cool completely before blending.
- Add cooked rice and filtered water to a high-speed blender. Blend on high for 1–2 minutes until smooth.
- For a smoother texture, strain through a nut milk bag, cheesecloth, or fine mesh sieve.
- Add dates, vanilla, cinnamon, or sea salt and blend again for 10–15 seconds to combine.
- Pour into a sealed glass jar or bottle. Store in the fridge for 4–5 days. Shake before using, as natural separation will occur.
Notes
- Always cool rice completely before blending to avoid thickness or gumminess.
- Strain if using brown rice or if you want a smoother texture.
- Use for smoothies, baking, porridge, or cozy nighttime drinks.
- Freeze in ice cube trays for later use in soups or smoothies.
Can You Make Rice Milk Without Cooking the Rice?
Yes! If you don’t have leftover rice—or just want to skip the stove altogether—you can absolutely make rice milk using soaked raw rice instead. It’s just as easy, and honestly, a little faster.
Soak ½ cup of uncooked white or brown rice in filtered water for 4 to 8 hours, then drain the soak water. (And if you’re into zero-waste beauty? Save that water! It makes a great base for fermented rice water for hair.)
From there, add the 3-4 cups of filtered water, and follow the recipe as usual.
The texture will be a bit lighter than the cooked version, but still creamy, smooth, and subtly sweet—perfect for lattes, baking, or a cozy cup of moon milk before bed.
How to Store Homemade Rice Milk
Rice milk doesn’t have preservatives or gums, so it won’t last forever—but if you store it right, it’ll stay fresh and drinkable for most of the week.
Here’s how I keep mine in good shape:
Store It in a Sealed Glass Jar
I use a mason jar or swing-top bottle—anything with a tight-fitting lid works. Avoid plastic if you can (it tends to absorb odors), and keep it in the coldest part of your fridge.
Keeps for 4–5 Days
Homemade rice milk is best within 3–4 days, but can last up to 5 if stored well. If it smells sour or develops a strange film on top, it’s time to make a new batch.
Shake Before Using
Rice milk separates faster than most—don’t be alarmed if it looks layered or cloudy. Just shake or stir and it’ll come right back together.
Can You Freeze It?
You can, but the texture might get a little weird once thawed. I freeze mine in ice cube trays to toss into smoothies or recipes. I wouldn’t use thawed rice milk for coffee unless you re-blend it.
What to Do With Rice Milk
Rice milk might not be the creamiest or richest, but it’s light, neutral, and incredibly easy to work into everyday recipes—especially when you want something that won’t compete with other flavors.
Here are some of the ways I use it:
Breakfast Basics
- Poured over granola, muesli, or cereal
- In overnight oats or stirred into warm porridge
- Mixed into chia pudding for a light, gentle option
- As a base for smoothies when you want something simple and not too thick
In Baking
- Works great in pancakes, muffins, banana bread, and waffles
- Can be used 1:1 in place of dairy milk in most baking recipes
- Especially good in light cakes or cookies where richness isn’t the goal
In Drinks
- Golden milk or moon milk—especially when flavored with cinnamon and vanilla
- Mild enough for bedtime drinks or caffeine-free sippers
- I don’t use it in coffee often, but it can work if you add a sweetener and warm it first
In Cooking
- Adds light body to soups, sauces, or mashed potatoes
- Can be used in place of broth or cream in blended veggie soups
- Works well in dairy-free gravies or light curries
FAQ: How to Make Rice Milk at Home
Can I use leftover rice?
Yes! As long as it’s plain and not heavily seasoned, leftover rice works great. Just make sure it’s cooled and not too dry—add a little water if needed to help it blend smoothly.
Do I need to strain it?
Not always. If you’re using white rice and blending well, you can skip straining. But if you’re using brown rice or want a cleaner texture (for coffee or sipping), straining helps.
What kind of rice is best?
You can use white rice for a mild, neutral milk or brown rice for a nuttier flavor and a little more nutrition. Both work—just cool it completely before blending.
Can I use warm rice?
Technically, yes—but I don’t recommend it. Warm rice tends to make the milk too thick or starchy. Let it cool fully for the best texture.
Can I freeze homemade rice milk?
You can, but expect some separation after thawing. I like freezing it in ice cube trays for smoothies, soups, or baking. For drinking or pouring over cereal, I’d stick with a fresh batch.
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Feeling kind of off lately? That’s actually how Mylk Alchemy started.