Homemade Rice Milk: Creamy, Customizable Plant-Based
Make silky rice milk at home with just rice, water, and optional add-ins. This simple plant-based beverage takes 2 hours soaking plus 10 minutes blending. Naturally mild and slightly sweet, it works beautifully in coffee, cereals, smoothies, and baking. Control the texture by adjusting water ratio—less water yields creamier results. Customize with vanilla, cocoa, berries, or dates. Perfect for anyone seeking dairy-free alternatives or exploring plant-based cooking. Store up to 5 days refrigerated.
Ingredients
- ¾ cup uncooked long grain white rice
- 4 cups water
- 1 pinch salt
- 1 whole date, pitted(optional)1 Tbsp maple syrup1:1 by volumesweetener
source listed as alternative
- ½ tsp vanilla extract(optional)
- 2 Tbsp cocoa or cacao powder(optional)
- ¼ cup fresh berries(optional)frozen berries1:1flavor
thaw slightly before blending
Instructions
- 1
Soak rice in 2 cups very hot water for 2 hours until soft but still raw and snappable.
- 2
Drain soaked rice.
- 3
Add drained rice, 4 cups fresh water, salt, and any optional add-ins to a high-speed blender.
- 4
Cover lid with a towel to prevent splashing.
- 5
Blend for about 1 minute until well combined and date specks are very small.
- 6
Taste a small sample and add more dates if needed for sweetness.
- 7
Pour mixture through a thin towel, clean T-shirt, or nut milk bag into a large bowl or pitcher. Double strain if desired.
- 8
Transfer to a sealed container and refrigerate.
Tips
Adjust water ratio to control texture: use less water for thicker, creamier milk or more for a thinner consistency.
Double strain through a nut milk bag for smoother results; single bags sometimes let excess residue through.
Taste before fully straining so you can adjust sweetness with additional dates if needed.
Good to Know
Transfer to a sealed container and refrigerate up to 5 days.
Prepare up to 5 days in advance. Store in a sealed, refrigerated container.
Use in smoothies, pour over cereal, add to coffee, or use in vegan cheese sauces and baked goods.
Common Mistakes
Blend longer than 1 minute to avoid grainy texture; fully pulverized rice creates unpleasant consistency.
Use soaking water in the final milk to avoid bitter flavor; always drain and use fresh water.
Strain through single-layer cloth to avoid excess residue passing through; double strain for smoother results.
Substitutions
source listed as alternative
thaw slightly before blending
FAQ
Can I use brown rice instead of white rice?
Yes, brown rice works but requires longer soaking (3-4 hours) to soften adequately. The resulting milk will have a slightly nuttier flavor and may be less creamy than white rice milk.
How long does homemade rice milk keep?
Refrigerated in a sealed container, rice milk keeps up to 5 days, sometimes longer depending on blender cleanliness and storage conditions. Always shake before use as separation is normal.
Can I freeze rice milk for later use?
Yes, freezing works well for baking and cooking applications. Pour into ice cube trays or freezer containers. It will separate when thawed, so whisk before using in beverages.