Ingredients for Brown Rice Milk
- Brown Basmati Rice
- 4 cups filtered water
- Pinch of sea salt
- Cold Water
- Agave Nectar
- Ground Cinnamon
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How to Make Brown Rice Milk
- Rinse 1 cup of brown rice thoroughly under cold water until the water runs clear.
- Combine the rinsed brown rice, 4 cups of filtered water, and a pinch of sea salt in a large saucepan.
- 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.
- Remove from heat and let the mixture cool slightly.
- Once cooled, transfer the rice mixture to a high-speed blender.
- Blend until completely smooth and creamy. This may take a few minutes.
- 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.
- Discard the rice pulp or save it for other uses (such as compost or adding to baked goods).
- Pour the rice milk into airtight containers and refrigerate for at least 2 hours to allow the flavors to meld.
- 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