How to Make RAW Brown Rice Milk

How to make raw BR milk

I love to experiment in the kitchen, and this week’s experiment turned out wonderfully!

Are you on the hunt for a dairy alternative? One that doesn’t contain fat or added sugar? Well…here it is!

It is so simple to make RAW brown rice milk, right in the comfort of your own kitchen.

When I’m shopping, I always read all the labels because it’s amazing how insidious gluten, corn and sugar are — have you noticed that? I have a long list of food allergies, so I like to be careful.

For the last couple of months, I’ve been toying with the idea of switching from homemade almond milk and store bought cow’s milk to rice milk. But I wasn’t too keen on the added oils or preservatives included in commercially made rice milks. I like to keep things as natural as possible.

So…I started to do some research and experimentation. And, I discovered just how easy it is to make RAW brown rice milk at home, when ever I want it.

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How to Make RAW Brown Rice Milk
 
Prep time

Total time

 

Such a popular and easy recipe for vegan, raw brown rice milk.
Author:
Serves: 4

Ingredients
  • 1 cup of raw basmati brown rice (I’m sure other brown rice types will work, too)
  • 2 cups of fresh, filtered water for the rice to soak in
  • 4 additional cups of fresh, filtered water once you’re ready to blend the soaked rice
  • 1/2 tsp of vanilla extract
  • Optional: 1 tbsp of raw organic honey

Instructions
  1. Soak 1 cup of raw brown rice in 2 cups of fresh, filtered water, overnight
  2. The next morning, strain the soaked rice, and discard the water
  3. Place the soaked rice into a blender jug, and add 4 cups of fresh, filtered water
  4. add 1/2 tsp of vanilla extract
  5. Optional: add 1 tbsp of raw organic honey
  6. Turn the blender on for 2 minutes
  7. Strain the blended rice and water using either a fine, metal, mesh strainer or nut milk bag
  8. Encourage the rice milk to flow through the strainer by stirring the liquid around with a spoon (save or discard the left over rice fiber in the strainer)
  9. If you’re using a nut-milk bag, encourage the rice milk to flow out by squeezing the bag (don’t forget to twist the top of the bag first!)
  10. Pour the strained rice milk into a glass container with a lid
  11. Store it in the fridge
  12. Shake the milk before use

Notes
Heads-up — avoid heating this type of milk on the stove; it will thicken before your eyes just like pudding!

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I love to use this milk in my Red Quinoa Porridge. And, I love to make sugar-free, fat-free chocolate pudding, too! Keep an eye out for that recipe — it’s coming soon!

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43 Comments on “How to Make RAW Brown Rice Milk

  1.  by  Joely

    I have just tried this recipe after deciding I can’t justify spending $2.20 a day on store bought rice milk. My partner says it tastes too starchy/chalky. What would you recommend to change the taste? Have already tried suggestions in recipe.

    •  by  admin

      When it comes to nut or rice milks, taste is all individual. Have you considered making another type of milk like almond?

    •  by  admin

      Hmmmm….that’s a good question. Since there are no preservatives in it…I wouldn’t go over 5 days, covered, and refrigerated. I like to kept mine in a large glass jar with a lid. You can then easily shake it before using.

      •  by  Anastasia

        HONEY is a preservative! It is antibiotic, antimicrobial, and antifungal, so a long as it’s refrigerated, it should be good.

  2.  by  Rory McLaughlin

    Hi Alison,

    Thank you for the recipe, I read Novak Djokovics book recently (Serve to Win), and did a bit of digging (only to find that one of his main references (William Davis – Wheatbelly) seems to have been proven to be a bit of a “quack”.
    I’ve had issues with IBS, breathing, headaches all my adult life so I decided to give one then the other a break (Diary then Wheat) – After one day of no Diary I noticed my breathing improving (I haven’t been able to breath out of the left side of my nose for over 20 years – and all GPs do is prescribe steroid sprays (I’ve lost faith in GPs over the years)), so I have been looking at all kinds of non-diary milk recipes. I found this one, which I found was very good as well – https://www.youtube.com/watch?v=6XfRxitN56w&safe=active – And I’ve used it to make porridge in the morning, and it has reacted to the heat well, so you might want to try it. The only thing I was slightly concerned about was the lady doesn’t wash the rice first, do you think this is a health risk?

    Kind Regards,

    Rory

    •  by  admin

      Rory, thanks so much for your comment. I love tennis, so my eyes went straight to Novak’s name! A big congratulations to you for experimenting with a diet change to help yourself feel better. Isn’t it great to breath again?! Is it a concern not to wash rice before hand? I believe it’s still ‘safe’, but I do have a preference for cleaning everything I eat; you never know what’s on the food from the packaging plant. And, just like fruits and vegetables, I like to wash everything before cooking/eating. I wish you continued success!!

  3.  by  Sandra

    What other grains do you recommend? what about amaranth grain? Any other? Where is a good place to buy the raw nuts?

    •  by  admin

      I can’t think of any other grain that I would use for milk. I would recommend nut milks as an alternative. Making nut milk from almonds, macadamia nuts, cashews, brazil nuts, or other mild tasting nuts, is wonderful. It’s hard to find raw nuts in regular grocery stores. I like to buy all of my raw nuts online, though a raw food bulk store. In Canada, I like online bulk stores like Real Raw Foods or Upaya.

  4.  by  Linda

    Thank you for this recipe. My 14 year old son just made some and it tastes great. So happy we can now make our own because store bought always has oil in it. I am going to try making the flour too.

    •  by  admin

      You are so welcome! It’s so wonderful making alternative milks at home. I love saving cash and avoiding all of those added, unnecessary ingredients. Enjoy!

  5.  by  Mari

    Thanks for this recipe! I was curious what kind of pots were featured in the photograph? They’re delicious!

    •  by  admin

      Oh, the pots! I have an obsession with Le Creuset: it’s a type of French enameled cast iron. I inherited quite a few small and large pots from my grandmother — I absolutely love the bubble handles. I always keep my eye out for vintage piece at flea markets.

  6.  by  lee

    You can also leave the soak water out on the counter for 24-48 hours to ferment it. It’s great for hair and skin 😀

    •  by  admin

      Thanks so much for the extra tip! I always love finding ways to use leftovers : )

  7.  by  sunny_day

    I used a very fine mesh bag, but a lot of the rice particles still came through, making the final product too “sludgy”. I am using a vitamix–should I not blend on high? Or can you suggest a super fine bag that is able to trap most of this?

    •  by  admin

      Hmmm…I haven’t run into this issue, yet, myself. I usually strain the milk through a fine, metal mesh strainer, then a nut milk bag (if I want the milk extra smooth). Are you squeezing the bag a lot? I have noticed, if I squeeze too hard, the fine pulp comes through the bag. Yes, I agree, perhaps not using the extra high speed on you Vitamix would help. Also, shake your milk before using it — the pulp can sink to the bottom, easily.

  8.  by  kate

    Well, just soaked the basmati rice overnight, and made the milk. I strained it through a piece of silk screen (very fine) to get all pulp out. I found that the milk had a rather chalky taste, and didn’t really care for it. I did add the vanilla and a bit of honey, but that really didn’t help. I soaked hemp seeds also, and am going to make hemp milk today. Thanks, k.

    •  by  admin

      ooooo…hemp milk! Kate, I LOVE that you’re experimenting in the kitchen! I think eating healthy is all about trying new things and having some fun : ) Kudos to you for discovering what you like, and what you don’t like. High fives!

  9.  by  Michael

    Hello Alison,

    Don’t I need to cook the brown basmati rice first to make the rice milk? Is it okay to drink as is or use raw rice milk in smoothies or cereals?

    Thanks,
    Michael.

    •  by  admin

      There are recipes that call for cooking the rice first. But, it isn’t really necessary. I just soak my brown rice over night; blend it; strain it; and, store it : ) And, yes, you can use it in cereals and smoothies. But, don’t heat it, unless you want pudding http://bit.ly/1kEzTKS.
      All the best!

  10.  by  Joy Roxborough

    Can you drink this milk raw? Can I use it as the milk in pancakes? Will cooking it that way make it thicken too much? Thanks. I notice some other recipes use the soak water to blend the rice in. Isn’t that a bad idea?

    •  by  admin

      Yes, I do drink this milk, raw. I use it in cereal or smoothies. I wouldn’t use this milk in pancakes because it will thicken. In fact, I love to use raw brown rice milk to make my sugar-free, fat-free, vegan chocolate pudding: http://bit.ly/1kEzTKS. The milk, if heated, will thicken just like pudding : ) I usually avoid the soak water when I soak my nuts, seeds, and grains.

  11.  by  Dominika Rudz

    I have been soaking my rice overnight and about to make my first raw brown rice milk. So it feels a bit odd not to cook the rice… hope it turns out ok… just tasted few grains and although they are soft-ish I can still tell its not cooked. Another question I have is can you put it in a blender with S shape blade in it? I have only that or hand blender, which one would be best to use please?

    •  by  admin

      Yes, the grain will still be rather hard — it’s ok; the rice will blend. I would recommend using a blender (the kind you would make a smoothie in). Don’t use a hand blender; it won’t be powerful enough. If you don’t have a powerful, high speed blender like a Vitamix, just keep your blender on for a while (3 minutes), to make sure that the rice is really ground up. Then strain the liquid through a fine, mesh sieve or a nut milk bag.

      •  by  Sandra

        I tried something someone suggested by grinding the rice in my coffee/herb grinder then soaking that in the liquid overnight and then strained it, add more liquid and drank that wasn’t bad. Have you ever done that?

        All though I wonder if the soak liquid should be dumped to rid of the enzymes that is hard to digest and then add new water, what do you suggest?

        •  by  admin

          I haven’t tried that method. I just like to soak the whole rice grain over night. I then dump out that water, add the rice to a blender, add fresh water, blend and strain. I like to keep the process super easy.

  12.  by  Sandra

    Oh I love it, especially almond milk. I tend to have to much yeast in my body so I thought about trying this here though I don’t add anything to mine, as I am allergic to sugar. I sometimes wonder if I have a dairy issue as well, though I do eat a lot of yogurt.

  13.  by  Sandra

    Is Raw Rice milk fattening? What are the health benefits to using this as a part of our daily life? Reason I ask as I am new to this and My pastor is also wanting to possibly start this in their family diet/lifestyle.

    •  by  admin

      Homemade rice milk does not contain fat. Therefore, in terms of calories, rice milk contains less calories than cow’s milk or almond milk. Whether an item is fattening or not is all relative: it depends on how much you eat. People generally like to transition into drinking rice, almond, coconut or other non-dairy milks because they are interested in: reducing animal product consumption, addressing food allergies, introducing more plant-based carbs, fats, and proteins, or out of pure interest. I say, have fun! Trying new, healthy, real foods is really fun. And, if rice milk doesn’t do the trick, try almond milk, next : )

  14.  by  Sandra

    Love the recipe, question though,isn’t that fine sediment on the bottom just rice starch? Are we supposed to mix that stuff back in or carefully pour off the liquid inot another container and throw that sediment away. I am using a nut milk bag to filter with. Have you ever made the cooked brown rice milk?

    •  by  admin

      When I make RAW brown rice milk, I strain the milk through a fine metal sieve. It removes most of the fiber, but there is definitely some left behind. Before drinking any brown rice or nut milks that I make, I always shake the milk, first. I have used a nut milk bag once before, to strain the RAW brown rice milk, but I found that I couldn’t make my fat-free, sugar-free chocolate pudding without having some of the fiber left in the milk (http://alisonsmith.com/food-love-fat-free-sugar-free-vegan-chocolate-pudding). But if you’re after a super, fiber-free milk, using a nut milk bag is perfect. I haven’t made cooked brown rice milk before. Have a great week : )

      •  by  Sandra

        I made the raw long grain rice milk and strained and one night I wanted to have some heated up like Hot vanilla milk instead of hot chocolate rice milk, it cooked just like pudding, I loved it I just thinned it down with a little more raw milk. the next night I added some chocolate and had some hot chocolate pudding. I am loving having both the cooked rice milk and the raw in the frig to work with. Your information is very helpful. I do so appreciate you.

        •  by  admin

          How fabulous, Sandra! I did the exact same thing as you. I went to make some hot chocolate, with some raw brown rice milk, and I ended up with chocolate pudding : ) For others interested in making vegan chocolate pudding that is also sugar-free, here’s my recipe: http://bit.ly/1kEzTKS.

  15.  by  Sunni

    Nice simple recipe, Alison.

    What do you do with the raw rice sediment? Seems like it’d be useful in some way, if not in food then in the garden maybe.

    •  by  admin

      Thanks, Sunni! The recipe is super simple and super delish. Good question about the left over rice fiber. I usually dry it in a dehydrator then make brown rice flour from it: by putting the dried fiber in a high speed blender. I do the exact same with almond pulp, after I make almond milk. After I make rice or nut milk, I wrap up the pulp in cellophane, and store it in the freezer until I have enough of each to dry and make flour.

      •  by  Sunni

        Ahh, now there’s a smart idea.

        So far I haven’t used rice flour in any recipes (seems high glycemic). What do you use it for?

        Anyhoo, I love that you’re thinking about how to use both parts of the food.

        •  by  admin

          I don’t use brown rice flour that often anymore. I’ll put little bit in my sugar-free pancakes. But in the past I mainly used it to make zucchini or banana bread. I don’t eat added sugar anymore, so I’m on the hunt for another use for it. I feel another kitchen experimentation session coming on!

          •  by  Sunni

            Lol Alison, I love your enthused-ness (I wanted to make up a word to show mine ;-).

            Keep experimenting and sharing.

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  17.  by  Scott Mercer

    Awesome, I can’t stand all the ingredients in rice, almond, or cocount milk to make it a ‘pleasing’ texture for people…carageenan, guar gum (corn), xanthum gum (corn) and of course sugar!

    •  by  admin

      I hear you! I feel exactly the same. Thickeners and sugar in rice milk are totally unnecessary; RAW rice milk is yummy just the way it is.

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