Frugal Homemade Rice Milk Recipe
My son was diagnosed with a soy and dairy allergy at around 1 month old. When we introduced solid foods around a year old, he began experiencing lots of vomiting episodes with strange rashes. Finally, at 2 years old he was diagnosed with eosinophilic esophagitis. Rice milk is our son’s drink of choice which means we go through a LOT of it. At around $3 for a 32 oz container it’s pretty expensive so I recently started making rice milk at home.
If you want to save money on rice milk you may want to make it at home too. It’s actually not hard at all once you get the hang of it. It may take some time to get the consistency exactly the way you like it however.
Ingredients Needed for Rice Milk Recipe:
This recipe makes about 1/2 gallon of milk if you make it thin. If you want a thicker milk, you will get about 1/4 gallon.
1 cup long grain brown rice
8 (total) cups water + add more water depending on how thick or thin you want the milk
1/2 teaspoon of salt
1/4 cup real sugar, honey, agave nectar, or chocolate powder
1/2 teaspoon vanilla flavoring (if you have it. I did not use it in my recipe)
Rice Milk Recipe Directions:
1. Boil rice per package instructions. This takes about 45 or more minutes. Add salt. You will want the rice really well done.
2. Once the rice is done, add 4 more cups of water and the sugar to the pot.
3. Transfer the mixture to the blender/mixer and mix it until it turns creamy white. This step is where you want to add more water if you think the milk is too thick. You can also strain the liquid if you don’t like any small pieces left in the milk.
4. Put the milk in a good storage container or glass jars with lids. It will stay fresh in the refrigerator for about a week. Remember to shake the rice milk before serving as it settles at the bottom.
If you have any questions or concerns about this recipe please leave a comment.