Rice milk is super easy to make, and can be made with either cooked or uncooked rice. Store bought rice milk is ridiculously expensive if you do the math on how much it costs for a cup of rice - which is all you need to make rice milk, along with some water. Sweeteners and flavourings are optional. Take a look at what they put in rice milk some time. And think about those tetra packs they sell it in - they can't be recycled and go to landfill.
No-cook method
Place 1 cup of uncooked rice (any sort - I used brown) in a bowl. Cover well with water, and set covered bowl aside to soak overnight, or at least 8 hours.
Drain rice but do not rinse. Put rice in blender with 4 cups filtered water, and if desired, 1 tsp honey and 1/4-1/2 tsp pure vanilla essense. Blend until smooth.
Set a large strainer over a clean bowl, and line with cheesecloth or an old, clean tea towel, folded in half. Pour blender contents into cloth, leave to drip for a while, then gather up sides carefully and squeeze through liquid. Discard rice solids.
Pour rice milk into a bottle, cap, and refrigerate. Shake before using.
Drain rice but do not rinse. Put rice in blender with 4 cups filtered water, and if desired, 1 tsp honey and 1/4-1/2 tsp pure vanilla essense. Blend until smooth.
Set a large strainer over a clean bowl, and line with cheesecloth or an old, clean tea towel, folded in half. Pour blender contents into cloth, leave to drip for a while, then gather up sides carefully and squeeze through liquid. Discard rice solids.
Pour rice milk into a bottle, cap, and refrigerate. Shake before using.
Cooked rice method
If you have some left over cooked rice, then make milk with it!
Put 1 cup cooked rice (again, any kind) in blender with 4 cups filtered water and optional flavourings as above. Blend until smooth. It is not essential to strain this type, as the result will be much less gritty and much smoother, but I do so anyway - straining through cheesecloth as above. However, take care when squeezing it, as the fine solids will squeeze right through the cloth.
Bottle and refrigerate. Shake before using.
Put 1 cup cooked rice (again, any kind) in blender with 4 cups filtered water and optional flavourings as above. Blend until smooth. It is not essential to strain this type, as the result will be much less gritty and much smoother, but I do so anyway - straining through cheesecloth as above. However, take care when squeezing it, as the fine solids will squeeze right through the cloth.
Bottle and refrigerate. Shake before using.
Rice milk on the left made with raw, soaked rice. Rice milk on the right made with cooked rice (may have had a smidge more vanilla essence, accounting for slightly yellower colour).
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