Rice Milk

I’ve never been a big fan of cow’s milk, even as a kid. I am not allergic to it and I eat things like cheese, ice cream, and butter, so long as I don’t overdo it I am generally fine.

My cow’s milk “thing” is just a personal preference based on an irrational way of thinking about it. I would explain it, except it’s pretty irrational and in the scheme of things it doesn’t really matter.

The point is, I don’t drink cow’s milk and I do drink rice milk but rice milk is expensive. Even store brand stuff is nearly $3 for a small container, which (like most everything in this country) is obscenely overpriced for what it is. I never really thought about making my own because I imagined some sort of industrial machine was needed, turns out it’s about as complicated as making a smoothie!

Ingredients

• 1c cooked rice (long grain white or brown works best)
• 32 fl oz of water (tap if you have good water, bottled if you don’t)

Optional Ingredients

• 1 TBSP light tasting or flavorless oil
• 1/4 tsp vanilla extract
• 1/8 tsp salt
• 1 TBSP sugar

Instructions

1. Put everything in a blender, blend for 2 to 3 minutes
2. Strain 3 or 4 times with a fine mesh strainer (until little to nothing is caught in the strainer)
3. Put into a clean, shake-able, easily poured from a container and refrigerate
4. Shake well (each time) before using, use within 1 week

Makes approximately 32 fluid ounces

Notes

• The milk tends to separate after it sits for a few minutes, it is perfectly fine and just requires you to shake it up before you use it.
• The optional ingredients will make the milk creamer and taste more like store bought.
• You can pick and choose which of the optional ingredients you use, I use them all.
• I use the same container over and over if you do too then be sure to clean the container thoroughly between batches.
• You can cut the recipe in half if you find that you don’t use much.
• It can be hard to tell if rice milk has gone bad, so just use each batch within a week and discard any that is left over.