Simple Homemade Rice Milk (Nut-Free & Budget-Friendly)
This simple homemade rice milk recipe is light, nut-free, and made with pantry basics. Blend, strain (optional), and use all week in drinks, baking, or breakfast.
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.