Brown Rice Milk Recipe

Indulge in the creamy goodness of homemade brown rice milk! This simple, budget-friendly recipe is surprisingly easy and far surpasses store-bought versions. Adapted from a beloved vegetarian cookbook, this recipe delivers a rich, naturally sweet milk alternative perfect for cereal, smoothies, or enjoying on its own. Make your own healthy and delicious milk today!

Prep Time 15 mins
Cook Time 180 mins
Calories 28.5 kcal
Protein 1g
Rating 5.0 (1 Reviews)
Brown Rice Milk 46

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Brown Rice Milk

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How to Make Brown Rice Milk

  1. Rinse 1 cup of brown rice thoroughly under cold water until the water runs clear.
  2. Combine the rinsed brown rice, 4 cups of filtered water, and a pinch of sea salt in a large saucepan.
  3. Bring the mixture to a boil over high heat, then reduce heat to low, cover, and simmer for 60 minutes, or until the rice is very soft and creamy.
  4. Remove from heat and let the mixture cool slightly.
  5. Once cooled, transfer the rice mixture to a high-speed blender.
  6. Blend until completely smooth and creamy. This may take a few minutes.
  7. Strain the blended mixture through a fine-mesh sieve or cheesecloth lined strainer into a bowl or pitcher, pressing on the solids to extract as much liquid as possible.
  8. Discard the rice pulp or save it for other uses (such as compost or adding to baked goods).
  9. Pour the rice milk into airtight containers and refrigerate for at least 2 hours to allow the flavors to meld.
  10. Your homemade brown rice milk is now ready to enjoy! It will keep in the refrigerator for up to 5 days.

Nutrition Information (Approximate per serving)

Sodium

4 g

Sugar

0g

Fat

0g

Carbs

1g

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