Homemade Dairy Free Buttery Spread
Making plant based buttery spread at home is so easy!
Homemade Rice Milk Recipe
Rice milk is so easy to make at home! It’s my favorite plant milk, and the one I have been drinking the longest. As someone with an anaphylactic dairy allergy, rice milk was my go-to staple milk for as long as I can remember. I used to chug it by the glass as a kid, and the brand my mom bought was fortified with vitamins and calcium. My homemade rice milk is not fortified, but it will give you the same delicious taste as store-bought rice milk.
My version of rice milk is thick and creamy. You can add vanilla and maple syrup, or you can leave the rice milk neutral flavored with just avocado oil and sea salt. If I’m making it to use in a savory recipe, I leave it neutral.
Because this rice milk recipe uses uncooked rice, I prefer to use it in cooking or baking recipes, or for adding to hot coffee, due to the potential for bacteria to be present in rice. You’ll notice that many rice milk recipes use raw rice. How you choose to consume it is up to your own personal discretion. Rice milk tastes amazing and adds great texture to baked goods, sauces, pastas, hot chocolate, and more!
Ingredients for Homemade Rice Milk
1/2 cup short grain sushi rice
1/2 cup basmati rice
3 cups water plus more for washing
1/4 tsp sea salt
1 tbsp. avocado oil
1 tsp pure vanilla extract (optional)
1 tbsp. maple syrup (or other sweetener of your choice, optional)
How to make Homemade Rice Milk
Wash and drain the rice, then soak in 3 cups of water for 2 hours.
Pour the rice and water into a high powered blender and blend for about a minute on high, or until it appears opaque and well blended. If you can still see granules then keep blending.
Line a vessel with a nut milk bag. Pour the rice milk through the nut milk bag, then squeeze it out. You can discard the pulp or use it for something else.
Rinse the blender and then pour the strained rice milk back in, along with the oil, sea salt, and vanilla and maple syrup if you choose to use them. Blend on high for another minute.
Transfer the rice milk to airtight glass jars and store in the fridge for up to 3 days.
Are you interested in making your own dairy free milks? Try my Barista Style Rice Milk, or my Oat Milk recipes too!