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Cameron’s Best Rice Milk

5 star Avg. rating 5 from 2 votes.

Recipe Information

Recipe Created By: mom2camfox


1/2 cup long grain brown rice
4 cups water
2 Tbsp canola oil or other mild oil
1/2 tsp sea salt
4 Tbsp white sugar or other sweetener
2 tsp vanilla extract
4 Tbsp (heaping) rice protein powder
2 Tbsp sugar
1 tsp vanillla


Add 4 cups water, oil, salt, 4 Tbsp sugar and 2 tsp vanilla to lg saucepan. Add rice and stir occasionally while heating to simmer stage. Cover and simmer 2-4 hrs and let cool. I put it in the fridge overnight.

Once cooled, add in 2 batches to food processor or blender. With each batch include additional 2 cups water, 2 Tbsp sugar (or to your liking--my kiddo drinks it on the sweet side) and 1 tsp vanilla. Blend on puree and strain, repeat with second batch.

This rice milk will settle and needs to be shaken before using. Stores in fridge nicely up to 5 days.


I use Lundberg brand long grain brown rice.

Nutribiotic Vegan Rice Protein Powder states it is free from cross contamination and boasts 12 grams of protein per heaping Tbsp.

Very yummy smooth rice milk. Makes consistency like low fat milk. You may decrease water for thicker rice milk.

Save strained rice bits for a nice hot cereal!


Although high in protein from the added protein powder, this is an unfortified rice milk. It does not contain any significant calcium or vitamin D and is not nutritionally equivalent to cow's milk or fortified rice milk.