Quick And Easy Rice Milk

Many commercial non-dairy milk substitutes have a starchy, bitter aftertaste or are loaded with sugar. It wasn’t long before I tired of paying for and lugging home cases of rice milk and set out on a quest to make my own.

This is the fastest, easiest way to prepare rice milk.  One day I was in a rush and needed milk quickly. Normally I had prepared the milk by cooking the rice, staining it and processing it, but then I thought why do I have to cook the rice for 20 minutes, then process it into milk.

Since rice flour is simply milled rice, why couldn’t I cook that for only a few short minutes and blend it. Happy to say it led me to perfect rice milk with almost no waste!

This recipes makes 8 cups or 1/2 gallon of milk.

On stovetop in a 5-quart pot on medium heat add:

2 cups water

3 tablespoons white rice flour

1 tablespoon sweet rice flour

Bring pot to a light boil stirring often till mixture thickens into a slurry, about 3 – 4 minutes.


Remove from heat and add to pot:

4 cups water

3 cups chopped ice

½ teaspoon sea salt

sweetener to taste (optional)

1 teaspoon vanilla extract (optional)


Process in pot on high speed with immersion blender for 30 seconds or until well combined and milk is frothy.


Pour milk into a glass container and refrigerate. Shake well before serving. Best when used within 3 – 4 days of preparing.


My daughter is the true taste tester for milk substitutes. There are few she’ll actually drink.  This one though has a pleasant taste that even my daughter will drink and she prefers it unsweetened.  And even though she can prepare the milk herself she is always happy to see a full pitcher ready and waiting for her in the fridge when she’s thirsty.

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