Name: Homemade Rice Milk
Cook time: 4 min
Yield: 4

Reviews

Portions:
4

Serving Size:
1 cup

Diet Types:

Place cooked rice and filtered water in a blender. Add sugar and vanilla.
Blend on high speed for 4 minutes or until liquid is milky and the rice is finely blended.
Strain mixture using cheesecloth or a nut bag. Discard rice solids.
Pour rice milk into a jar, cover and refrigerate for up to 3 days. Shake jar before serving.

Rice milk can also be made with uncooked rice that is soaked in filtered water for 24 hours. Use 1 cup rice to 3 cups water. Adjust water for desired thickness.
Optional ingredients: 1-2 teaspoons canola oil added during blending; ground cinnamon; agave or maple syrup or honey instead of sugar or other sweetener of choice.
Homemade rice milk is free of additives and preservatives like calcium phosphate and salt, and costs less than commercially prepared rice milk.
Rice milk is low in protein. Add 1-2 scoops of protein powder to make high-protein rice milk.
Analysis includes white rice but you can substitute brown rice if desired.

Submitted by: DaVita renal dietitian Sara from California.