Homemade Rice Milk
- CKD non-dialysis
- Lower Protein
- 1-1/2 cup cooked rice
- 3 cups filtered water
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 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.
Nutrients per serving
Protein 1 g
Carbohydrates 20 g
Fat 0 g
Cholesterol 0 mg
Sodium 1 mg
Potassium 22 mg
Phosphorus 26 mg
Calcium 6 mg
Fiber 0.2 g
Kidney and kidney diabetic food choices
- 1 starch
Save a Recipe
Access free kidney-friendly cookbooks from DaVita dietitians.
900,000+ Enjoyed So Far!
See kidney-friendly food and drink choices to consider when eating out at your favorite restaurants. Choose from 12 cuisine types.
Save a Recipe
Review a Recipe
Write a Comment
Already have a myDaVita account? Sign in or register