A quick and easy 2-ingredient way to make homemade rice milk! Naturally creamy and sweet, and perfect for smoothies, granola, and more!
Ingredients
US Customary – Metric
- 3/4 cup uncooked long grain white rice*
- 4 cups water (use less water for thicker and creamier milk!)
- 1 pinch Salt
- 1 full Date, stoned (optional / /for sweet // or 1 tbsp (15ml) maple syrup)
- 1/2 cc vanilla extract (optional )
- 2 tablespoon Cocoa or cocoa powder for “chocolate milk” ( optional< /em>)
- 1/4 cup fresh berries for “berry milk” (< em> optional )
Instructions
- Soak rice in 2 cups (the amount listed in the original recipe // adjust if batch size is changed) very hot (not boiling water) for 2 hours. The rice should be soft but still very raw – you should be able to break a piece in half with your fingernail without much effort. Empty and add to High speed mixer.
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- Add water, salt and any additional additives (optional). Cover with a lid and cover with a towel to avoid spills. Blend until the date grains are very small and the mixture appears well blended, about 1 minute. It doesn’t need to be 100% pulverized.
- Take a small sample with a spoon to test the sweetness. If that’s not sweet enough, add more dates.
- Pour Pour the mixture over a large mixing bowl or pitcher covered with a thin towel, clean t-shirt, or very tight bag of nut milk. In my experience, it benefits from a double bind. Some bags of nut milk leave too much residue.
- Transfer to an airtight container and store in the refrigerator. Keeps in the fridge for up to 5 days (sometimes longer). Great for using in things like smoothies, Cereal, vegan cheese sauces and Pastry!
