This Brown Rice Milk Recipe is a quick and easy, money-saving alternative to store-bought non-dairy milk. It takes just a few cents of cooked brown rice, some water, and optionally your choice of sweetener. We also like to add a little vanilla to ours.
We really like making our own creamy brown rice milk because it saves us quite a bit of money, but it also saves a lot of packaging that either goes in the trash or must be recycled. And it doesn’t have any preservatives or other mystery ingredients.
You can make a quart (4 cups) of brown rice milk for about 50 cents. Compare that to more than $4 for your typical store-bought non-dairy milk and the savings can really add up over time.
We use agave as our sweetener, but you can use your sweetener of choice. Maple syrup, stevia or U-Sweet would also work.
Our friend Rosy from Fratello Vegan likes to add cardamon to her’s and she says her three beautiful daughters love it.
You may want to use more or less water to get your preferred level of creaminess. One cup rice to three cups water gives it a pretty creamy texture.
The key to getting it creamy is to blend it in a mixer for at least 3 minutes. There will still be some settling as it sits in the fridge, but you can shake or stir it to mix it back up. We’re not big milk drinkers so you may prefer the store-bought milks if you want to swig a big glass with your chocolate chip cookies, but this works great for cooking (it thickens as you simmer it) and in cereals like our Rolled Oats Breakfast or Vegan Muesli.
If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant-based eating.