Homemade Rice Milk Recipe

Rice milk comes out thicker than the other non-dairy milks and it tastes like...rice. So my advice would be this: if you're going to drink it straight or use it for cereal, go ahead and add vanilla and a little liquid stevia or other natural sweetener. If, however, you're going to use it for cooking, forget that stuff. The slightly viscous quality of it will work well in soups, desserts, etc. As far as straining goes, a metal strainer will work fine if you run it through a few times, and cheesecloth is also great because you can use as many or as few layers as you choose.

Prep Time: 30 Minutes
Cooking Time: 60 Minutes
Yield: 3-4 Servings
Ingredients:
¼ Cup Uncooked Brown Rice
4 Cups Water
Optional: ½ Tsp Vanilla Extract and/or Sweetener, to taste

In a large pot, combine rice and water. Bring to a boil, cover and turn to low heat. Simmer for one hour. Let cool for a few minutes and pour into a food processor. Blend for about one minute or until smooth, adding optional vanilla and sweetener if desired, then strain. Keep refrigerated.