The Flaming Vegan

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Make Rice Milk at Home!
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Make Rice Milk at Home!

Rice milk is a delicious alternative to the popular soy milk, and making it at home is easy, quick, and is preservative free!

Homemade "milk" taste different than the commercially available versions. The flavours are stronger and quite often the milk is more creamy, and thick.

This recipe is for a thick version of rice milk, which works well in place of dairy milk in cooking, smoothies, or on its own with granola.

1 cup cooked rice (variety of your choice) 

3-4 cups water

pinch of sea salt

Sugar or other sweetener (to taste)

Optional flavour extracts such as almond, vanilla, pandan, ginger – to taste

* Rice milk can be made with left over rice, or rice that has been over cooked and has become porridge, as long as it has not already been flavoured.

Add all ingredients to a blender and puree until a smooth paste. You may add more water if you wish for a thinner milk. That’s it! It is now ready to drink.

 

picture is of the rice field beside my house, just before harvesting. 

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Leave a Comment

  1. xVeganx
    xVeganx
    vote no.2! have never tried making rice milk. this just gave me inspiration to do so tonight. thanks! do check out my article about the Hindu festival of Diwali.
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  2. SnakeWitch
    Well, you just made home-made milk easy! I thought the process was much more complex - or at least, took more time, since you have to soak it forever to make the milk... Voted! Don't forget to read my post, November 11th, A Day to Remember. By the way, did you know our next elections are coming up? I don't know about you, but I can't wait until Harper gets out...
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  3. Veganara
    Veganara
    Vote no 4. What a great idea! Rice milk is one of my favourites of the plant milks but I had never thought of making my own. You just blend it then, you don't need to strain it? Sounds nice and simple. Please check out my latest blog Remember Remember the Month of November, you might find out one or two things you didn't know!
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    1. kristo
      kristo
      no straining is needed because the rice becomes part of the milk. soy/almond/coconut all need to be strained.
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  4. Still Mind
    Still Mind
    Very good recipe! I have been looking into making a milk-esque concoction out of something like rice, just haven't tried it yet. Thanks for the post. Voted! ^_^
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  5. Akanksha
    Akanksha
    cool...I must try this...
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