Simple Brown Rice Milk

06 . 07 . 11

My kitchen is a few things, but sophisticated is not one of them.

Most of my dishes, pots, pans, and silverware are hand-me-downs from friends and family. I bought my Kitchen Aid stand mixer on craigslist three years ago for $50, and except for a few pieces of glass Tupperware and a purple Le Creuset cast iron pan that were gifts from my Mom, everything else was acquired on the cheap. Wooden spoons, a spatula, and a few good knives go a long way in preparing a wholesome and heartfelt meal.

My kitchen is not sophisticated, but it is enough. Everything has a story, and they fill the space with a tender and humble energy that I think makes everything taste better. When I think about it, the basic and eclectic contents of my cupboards model the minimalism and contentment I am seeking, practicing, and striving for in all aspects my life.

Accordingly, it was a rare occasion last week that I found myself in need of a specific gadget for a new recipe. I recently learned that I am intolerant to dairy products and (quite oddly) almonds; meaning the almond milk I’ve been drinking for the past five years hasn’t actually been a healthy alternative after all.

A fine-mesh sieve (strainer) is required for rice milk, and it’s a lovely (and still humble) addition to my collection that I think will be put to good use for years to come.

All you’ll need to make your own dairy-milk alternative is a strainer, a pot, blender, brown rice, and water. Simple, delicious, affordable, and tummy-happy.

Homemade Brown Rice Milk (makes one liter)

  • 3/4 cup brown rice
  • 7 1/2 cups of water, divided
  • 1/2 tsp pure vanilla extract

In a saucepan, bring rice and 3 cups of water to a boil. Reduce to a simmer, and cook for 45 minutes, adding water if the pan dries out. When rice is soft, remove from heat and add 4 1/2 more cups of water and the vanilla. Stir, then let sit for an additional 45 minutes. Transfer soaking rice to a blender or food processor to mix for 3-4 minutes. Strain through a fine mesh sieve or cheese cloth into a mason jar or pitcher, and enjoy for 4-5 days.

  • I am a big rice and nut milk fan, but have yet to make it myself. Your pics are so stunning in this post!

  • Brilliant! I love making my own non-dairy milks, but never thought about using brown rice as an alternative! thanks

  • Beautiful story and such subtlety in your photos! I’ve made nut, hemp, and coconut milk, but I’ve yet to make rice milk. Will have to try it soon!

  • I love your posts, such beautiful photos! I’m partial to my homemade nut-milk as I try to limit grains in general but I’m curious, would you share how you came to learn of your dairy and almond sensitivities?

  • My boyfriend and I are both lactose intolerant; we usually buy lactose free milk, and occasionally we get rice milk, which is my favorite. I definitely need to try making it myself!! You make it look so easy. :)

  • My son is also dairy intolerant and after searching for a few non-dairy alternatives he has settled on rice milk. I’ve not thought of making my own though! I wonder what he would think of it? I just may have to give this a try! Your photos are so lovely, really nice job.
    My husband sends his hello to his favorite granola maker!!

  • This looks great! Whenever I buy non-dairy milks I always feel so guilty because I think it must be so easy to do at home…and now I see that it really is! I just have to do it now…I don’t have a lot of nice kitchen things (a few, but mostly cheap stuff or I improvise), but I do have a mesh strainer!

  • Lovely recipe. I can imagine the vanilla gives the milk a nice little lift out of the blandness that rice milk can be. It makes me think, there are lots of ways grain milks could be given a little edge, this way or that way, depending on mood. Lemon zest, cardamom, black pepper or ginger… thanks for the inspiration.

  • Lovely photos! I think I’d probably add a few dates for just a little bit of sweetness. Hmmm…I might try to make oat milk using the same technique.

  • You are just so unique! I love it!

    I’ve never thought to make my own brown rice milk…What a fantastic idea to entertain!

  • Really love this idea! Thanks for sharing :)

  • I really love the story behind this post and would love to spend an afternoon chatting in your kitchen over cups of tea. Glad to hear you’ve found a healthy & tummy happy alternative. xo

  • Brilliant! I never thought about making my own…I’ve made almond milk before, but it was too hard on my blades-will have to try this rice milk!

  • I’m intolerant to dairy, so I can at least take a lactaid pill and still enjoy it. BUT, it’s good to have some alternatives around, like brown rice milk. Gosh, you make it look SO easy!!!

  • Kelly

    So excited to finally make it to your blog, and I can’t believe I waited so long. Everything looks amazing!

    I was a cashier at Great News and you told me about how you were going to be putting up this recipe. I will have to try it this weekend.

    Everything on this site is an inspiration. I will surely be following you!

  • Kelly

    So excited to finally make it to your blog, and I can’t believe I waited so long. Everything looks amazing!

    I was a cashier at Great News and you told me about how you were going to be putting up this recipe. I will have to try it this weekend.

    Everything on this site is an inspiration. I will surely be following you!

  • we only drink alternative milks in our house and this homemade version looks delish. love your step by step as well as your photos!

  • meg

    thank you for this recipe! i just made a batch and then used it to make gf crêpes! so tasty – and now i know exactly what is in them! it does make a bit too much for me though, so i think i will half the recipe next time. :)

  • Debbie

    Your recipe sounds easy, but is partially cut off on the right of my computer screen…….do you cook or soak an additional 45 minutes after the first 45 minute cooking? After adding the 4 and one half additional water? Thank you so much for your recipe!! :)

  • Lisa

    Hi there,
    We have made this several times now. It is always great on the first day & next morning, then it turns into sludge. This is despite vigorous stirring each time we use it. Any idea what might be going wrong??

  • John

    Very tempted to try this out, because it’s impossible to find rick milk in the USA that doesn’t have oil in it. Have been using almond milk instead but this might be a better alternative. Thanks!

  • Jane

    Thank you so very much for the lovely brown rice milk recipe! My son is allergic to dairy so rice milk is the only alternative. I feel that brown rice is better than white. Going to make it right now so that I can surprise him and put it on his cereal tomorrow!

    Your blog pictures are beautiful. May I ask the name and model of your camera?

    Best wishes…

  • Emily

    I stumbled across this site while trying to find a birthday cake recipe for my son who has a soy, dairy allergy and never had sugar or eggs before. It was so nice to pause to look through your beautiful pictures. There is a sense of admiration for the food and peace in the process. Really a gift.

  • Karyn

    Making this rice milk as I write. I have tried making almond milk but find it a little bitter. Soy is not such a healthy alternative even though the Bonsoy brand is delicious and both oil and sugar free. I purchased an Optima 9400 from Froothie web site for about $499 which is a cheaper but comparative to the Thermomix. This blender plus a nut milk bag also sourced on the Internet makes dairy alternatives quick and easy to manage. I also have a Neo 1000 grinder/cold pressed juicer which I also bought new (demo model complete with warranty) which is great for cold press juicing and making nut milks, wheat free pasta etc. thank you for this recipe, I will post how it turns out.

  • Juliette

    Hi can you tell me if I can freeze this milk?Or can you help me figure out the measurements to cut this recipe in half? I am on the fast metabolism diet and I can only use a little for two days in a row.This recipe sounds amazing!

  • Tania

    Hi, thanks for the post, was starting to think that I was going crazy being intolerant to almond milk as well as dairy. Is that possible. Must be something that happens in the process of making the milk i think. So was glad to stumble on your post for making rice milk. Thanks

  • Denise

    Thanks for your post it is lovely to look at and simple to follow. I tried it enjoy makeing it drinking it and cooking with it.

Trackbacks

  1. Vegan Brown Rice Pudding « Healthy Food For Living
  2. Non-dairy Milk Brands for the Fast Metabolism Diet
  3. Cashew Nut Milk | threechickstalkingaboutfood
  4. Ask the Vegan: What Can I Use Instead of Milk? | I Eat Grass

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