McDougall's Rice Milk

Making your own rice milk at home takes three ingredients and a blender. Cooked brown rice, water, and vanilla get blitzed until smooth, chilled, and shaken before each use. No straining, no special equipment, no hidden additives.

Store-bought rice milk often contains oils, thickeners, and sweeteners to mimic the body of dairy milk. This version skips all of that. The cooked brown rice breaks down in the blender and naturally creates a light, slightly sweet milk with a thin body that works well on cereal, in smoothies, or anywhere you’d use regular milk.

The vanilla isn’t just for flavor. It rounds out the naturally mild, slightly starchy taste of brown rice and makes the milk feel more like something you’d actually want to drink on its own rather than just use as a cooking ingredient.

Kitchen Tips

• Blend until completely smooth. Brown rice has more texture than white, so give it a full minute or two in the blender. A high-speed blender gives the smoothest result.
• Shake before every use. The rice solids settle to the bottom naturally. A quick shake re-incorporates everything.
• Use freshly cooked, warm rice for easier blending. Cold leftover rice works but takes longer to break down.
• Keeps 4 to 5 days in the fridge in a sealed container.

Variations

• Sweetened version: Add a tablespoon of maple syrup or a couple of pitted dates before blending for a naturally sweetened milk.
• Chocolate rice milk: Blend in a tablespoon of cocoa powder and a touch of sweetener.
• Cinnamon rice milk: Add half a teaspoon of ground cinnamon for a horchata-inspired drink.