DIY Rice Milk
A simple homemade brown rice milk you can sweeten or flavor to taste for sipping, smoothies, cereal, or cooking.
Prep 10 min · Cook 4 min · Total 12 hr 14 min · Makes about 2 cups
Ingredients
- 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
Directions
- Place the rice in a dry skillet set over medium heat. Cook it, stirring often, until it smells toasty and the grains are just beginning to take on color, about 4 minutes.
- Move the toasted rice to a bowl or jar, then pour in 2 cups water. Leave it to soak for 10 hours.
- After the soak, add the rice and its soaking water to a blender. Add the salt, plus the sweetener and vanilla if you’re using them, and blend on the highest speed until you can’t see any rice grains, about 2 minutes.
- Strain the mixture through a nut milk bag or another very fine strainer, letting the milk drip into a clean glass storage jar. Refrigerate until well chilled before serving, and shake thoroughly each time before you pour.