Homemade Rice Milk

Homemade Rice Milk is mild, naturally nut-free, and useful for cereal, smoothies, and lighter baking. First, this recipe uses cooked brown rice, water, and an optional vanilla pinch for flavor. In addition, it is quick to make and separates naturally, so shake before using. This recipe is part of The Nutrient’s complete plant milk guide, and you can also visit The Nutrient for more plant-forward recipes.

Servings: 4 (about 4 cups) | Prep: 5 minutes active (plus rice cooling) | Total time: about 5–10 minutes after rice is cooked.

Homemade Rice Milk Ingredients

½×1×2×3×4×5×6×7×8×9×10×

ⓘ Original recipe (1×) yields 4 servings

• 1 cup cooked brown rice, cooled (see note)
• 4 cups cold water
• 1 teaspoon vanilla extract, optional
• Pinch of salt, optional

Instructions

1. Cool the cooked rice completely before blending. If you need to cook rice first, simmer brown rice with 2 cups water for 35–45 minutes until tender, then cool.
2. Place the cooled rice and 4 cups cold water in a blender. Next, add vanilla and salt if using.
3. Blend on high for 45–60 seconds, just until smooth. Avoid overblending, which can make milk chalky.
4. Let the mixture settle for 5 minutes, then strain through a fine-mesh sieve or a nut-milk bag. Do not press hard; gently shake or let gravity drain.
5. Pour the milk into a clean, covered bottle and refrigerate immediately. Shake well before each use.

Best uses

Use this rice milk in cereal, smoothies, pancakes, and muffins. It is thinner than soy or cashew milk, so adjust recipes if you need more creaminess.

Save Time

• Prep: Cook rice in a larger batch and refrigerate for later recipes.
• Cleanup: Rinse the blender and straining cloth immediately after use to prevent stubborn residue.
• Freeze: Freeze extra milk in ice-cube trays for smoothies or thaw small portions for cooking.

Substitutions

• Sweetener: Leave unsweetened, or blend in one pitted date for mild, natural sweetness.
• Vanilla: Omit for savory recipes like soups or sauces.
• Thickness: Use 3 cups water for richer milk, or 5 cups for a lighter version.

Storage

Refrigerate in a clean sealed container and use within 3–4 days. Natural separation is expected. Shake before pouring and discard if the aroma, texture, or flavor changes.

Nutrition Facts

Estimated nutrition per serving

Calories55

% Daily Value*

Total Fat

0 g

Saturated Fat

0 g

Total Carbohydrate

12 g

Dietary Fiber

0 g

Total Sugars

0 g

Protein

1 g

Sodium

15 mg

Heart-health rating

This recipe is plant-based and contains no animal products or cooking oils. As a result, it receives a 5-of-5-heart rating for heart-health. Because no eggs or oils are used, no egg-free or oil-free substitutions are required; the recipe is already oil-free and egg-free.

Frequently asked questions

Why did my homemade milk separate?

Homemade plant milk contains no commercial emulsifiers. Separation is normal; shake the bottle well before using.

Can I cook with it?

Yes. Choose the unsweetened version and omit vanilla for soups, sauces, and savory recipes. Use slightly less water for a creamier finish.

Can I use the leftover pulp?

When pulp remains, refrigerate it promptly and use it in oatmeal, muffins, crackers, or smoothies within two days.

Nutrition values are approximate and vary with blending, straining, and serving size.

↑ Back to top