Homemade Rice Milk

When blending, add a bit more water to get the consistency you prefer. If you don’t have cheesecloth, you can pour the milk into a new container, leaving most of the grainy bits at the bottom of the first container.

Serves: 6Hands-on: 15 minutesTotal: 1 hour 45 minutesDifficulty: Easy

Serves: 6


  • ½ cup long-grain rice
  • 6½ cups water
  • ½ tsp. vanilla extract
  • 2 Tbsp. maple syrup
  • ⅛ tsp. salt


  • Slowly simmer rice in water, covered, for 1 hour. Remove from heat, add vanilla, stir to combine, then cover and allow rice and water to cool.
  • Transfer to a blender and purée until smooth, working in batches as needed. Chill for at least 30 minutes.
  • Strain through cheesecloth and add maple syrup and salt.