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.