RICE MILK TO THE RESCUE!
We’ve given you a couple of plant-based milk options that you can make yourself and pretty easily too. Check out our earlier recipes for Almond milk and Oat Milk and why you should think about making the switch to plant milk here.
And now, mostly because I’ve been trying my hand at making many types of plant milk lately, I give you a recipe for rice milk. I will admit, after spending some quality time with almond milk, oat milk, and rice milk, I still always come back to almond milk in my coffee. It just tastes the best to me, without having to add sweeteners or vanilla. But I will say that I really enjoy homemade rice milk in my Complete Shakes and the reason is that this milk isn’t strained. It’s thicker and full of fiber and keeps your tummy filled and happy longer.
THE LOW DOWN
Rice milk is low fat, cholesterol free, and a good source of vitamin B however, it doesn’t contain much protein or calcium and is higher carb than other plant milk options. It does contain higher levels of selenium and manganese than other plant milks and these antioxidants can help protect your body. It’s up to you to weigh the options and determine if rice milk is a good choice for your body.
Be sure to use brown rice; unlike white rice, it still contains much of its original goodness. Print
Prep Time 20 minutes Author Claire Bartlett
- 1 cup brown rice
- 4-6 cups filtered water
- 1 Tbsp maple syrup/brown rice syrup/2-3 dates (optional)
- 1 tsp vanilla (optional)
- Cook rice according to package directions.
- Add rice and at least 4 cups of water to a high powered blender and blend at high speed for 4 minutes. If you’re using a lower powered blender you will need to blend for considerably longer. It takes a good while for the rice and water to be completely blended. If you like the consistency thinner, add more water to the mix.
- Store in a sealed jar in the fridge for 3-5 days. Shake before using.