This next recipe is one of the cheapest milk alternatives to make. It's also the least likely to cause any food-related allergies. The only downfall is it's also not the most nutritious. For this reason we alternate between Rice, Almond, and Soy milk in our home. Be sure to check out the notes below for another way to add protein to your Rice Milk.
You can use white or brown rice to make this recipe. White rice has more of a neutral taste but it is less nutritional. You can easily convert this recipe into Vanilla Rice Milk by adding 1 & 1/2 tsp of gluten free vanilla.
(Gluten-Free, Dairy-Free, Refined Sugar-Free, Soy-Free, Nut-Free)
Created by jalene
- 3/4 cup cooked white or brown rice, chilled
- 3 1/2 cups cold water
- 1 Tbsp 100% pure maple syrup (optional)
- 1/4 + 1/8 tsp sea salt
- Place all ingredients into a blender and blend for about 45 seconds or until most of the rice is dissolved. (The longer you blend, the thicker your Rice Milk will be.)
- Strain the milk threw a mesh strainer (you may need to use a spoon to scoop out excess rice if the strainer gets clogged).
1 cup of uncooked rice will yield 4 large mason jars of Rice Milk! Now that's some cheap milk!
To add some protein as well as dietary fiber, phosphorus, magnesium, and iron to our Rice Milk I sometimes add in Quinoa. I usually cook 1/4 cup Quinoa with 3/4 cup white rice. (Just be sure to wash your Quinoa super well before cooking to rinse off the strong taste.) If you have picky kids (or husband) you can start out adding in less Quinoa and gradually increase the amount with each batch until they get used to it.
Milk Replacement TIP: