Rice Milk

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5 star Avg. rating 5 from 2 votes.

Recipe Information

Recipe Created By: Karen Farr


1/2 Tbsp sugar (optional)
1/2 Tbsp oil
2 cups hot water
1/2 cup hot cooked rice


Put all ingredients into a blender and blend for 5 minutes or until smooth.

Strain through cheesecloth or coffee strainer, or let sit, undisturbed for 30 minutes and pour off liquid without disturbing the sediment.

Store in fridge. Use within 24 hours.


Please note that is not a fortified beverage like commercial rice milk. It contains very little in the way of nutrition and should not be used in place of whole milk or other fortified beverages in a child’s diet.


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