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
- 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.