Ingredients

• 1-1/2 cup cooked rice
• 3 cups filtered water
• 2 tablespoons sugar
• 1 teaspoon vanilla extract

Preparation

1. Place cooked rice and filtered water in a blender. Add sugar and vanilla.
2. Blend on high speed for 4 minutes or until liquid is milky and the rice is finely blended.
3. Strain mixture using cheesecloth or a nut bag. Discard rice solids.
4. Pour rice milk into a jar, cover and refrigerate for up to 3 days. Shake jar before serving. 

Helpful hints

• Rice milk can also be made with uncooked rice that is soaked in filtered water for 24 hours. Use 1 cup rice to 3 cups water. Adjust water for desired thickness.
• Optional ingredients: 1-2 teaspoons canola oil added during blending; ground cinnamon; agave or maple syrup or honey instead of sugar or other sweetener of choice.
• Homemade rice milk is free of additives and preservatives like calcium phosphate and salt, and costs less than commercially prepared rice milk.
• Rice milk is low in protein. Add 1-2 scoops of protein powder to make high-protein rice milk.
• Analysis includes white rice but you can substitute brown rice if desired.