Easy dairy free rice milk recipe
For those who require a nut-free recipe, rice milk is preferable to the nut milks that I normally recommend. This particular recipe is slightly flavoured such that it can be used in your recipe or you might choose to drink it as-is. Please note that this rice milk is rather thin. If you would prefer a thicker milk, reduce the water content by 120 to 240 mL.
It will keep refrigerated for several days if you make more than you need for a single use. I store my rice milk in a glass milk bottle of the same type that is pictured below.
Dairy free rice milk recipe
- 160 grams cooked rice
- 960 mL water
- pinch of fine salt
- 15 mL agave nectar
- 15 grams cinnamon
- 15 mL vanilla extract
Place cooked rice into blender with 240 mL of water and process until smooth (about 2 minutes). Add remaining water, salt, agave nectar, cinnamon, and vanilla extract. Blend until smooth. Use cheesecloth to strain the rice milk to remove any large clumps of rice, and serve.
Makes about 960 mL of rice milk.