Healthy, creamy, yummy rice milk recipe

Edited 08/04/07, 06/09/08, 9/29/08 and 07/27/09 with a few refinements.

Rice milk.  It’s expensive.  It’s nearly devoid of nutrients.  It’s also nearly the only non-juice, non-water liquid that my 5yo can drink.  Dairy triggers asthma attacks, and he’s intolerant of soy.  Most rice milks (or other non-dairy beverages) also contain ingredients to which he’s allergic and/or intolerant;  our options are very limited.  The *one* brand of rice milk he can drink is $1.79 per quart and is a 25 minute drive away.  Now, with my 1yo with an obvious dairy intolerance, too… well, I thought it was time to start making my own rice milk.  And, since I’m making it, I thought I’d come up with a recipe that is (refined-) sugar-free and high in protein.

Following is the recipe I created.  If all ingredients are used as indicated, the cost is equivalent to about $1.15 per quart.  If you omit the brown rice protein powder, and use a less expensive sweetener, your cost will only be about $0.20 per quart.

This recipe makes enough concentrated mix to make 11 quarts of rice milk, or 44 servings at one 8 oz cup each.  Each serving (1/4 cup concentrate or 8 oz diluted) contains approximately 13 g carbohydrates, 2.6 g fat, and 4.5 g protein.

It makes a rather creamy, carmelly-colored rice milk with a consistency about the same as dairy/cow milk (IOW, it’s not watery).  The thickeners act as an emulsifier, so the oil does not separate.

This recipe makes 2.5+ gallons of rice milk.  If that is more than your family will drink in two weeks, you could surely halve the recipe.  Or, freeze it.  Freeze in 2 cup batches in freezer bags, or freeze in larger containers, but make sure you stir it well after it thaws, as it does separate a little upon thawing.

(A second rice milk recipe of mine is here.)

Rice Milk

7 1/2 c. water (distilled is best)
2 Tbsp vanilla (OR 1-2 tsp cinnamon)
1 c. brown rice flour or white rice flour
1 rounded c. brown rice protein (found at Whole Foods, or various online retailers)
1 tsp. guar gum
1 tsp. xanthan gum
1/2 cup canola, safflower or sunflower oil
1 1/2 c. honey
(Sometimes, I also grind up four dairy-free tabs of acidophilus with a mortar & pestle, and add that, too)

  1. Over high heat, bring six cups of water to boil in a large saucepan.
  2. In a small bowl or mixing cup, combine vanilla or cinnamon, rice flour and 1 1/2 cups water, mixing thoroughly.
  3. While you are waiting for the water to boil, in a large, heat-safe mixing bowl, whisk to combine brown rice protein powder, guar gum and xanthan gum.  Add the oil, and stir thoroughly.  Add honey, and mix with an electric mixer until well-combined.
  4. Once the water in the saucepan boils, stir in the rice flour mixture, stirring constantly with a whisk.  Turn down heat to medium-low and boil at least five minutes, stirring constantly, until the mixture is thick and no longer gritty.
  5. Then, pour the brown rice mixture to the mixing bowl, using a silicone spatula to scrape the sides of the saucepan.  (Be careful, as the brown rice mixture is very hot.  Alternately, cover the rice mixture and cool it until it is easier/safer to handle.)  With an electric mixer, beat on high until ingredients are thoroughly combined.

Makes 11 cups concentrated mix.  To serve, mix 1/4 c. concentrate with 3/4 c. water to make one cup, and stir or shake well.  Or, measure 1 cup mix into the bottom of a quart jar, adding water to fill jar.  Shake well to mix. (… or 2 cups for a 1/2 gallon jar, or 4 cups for a gallon jar.)

Store the mix (and diluted rice milk) in the fridge in an airtight container.

Diluted rice milk stays pretty well emulsified;  there’s not a whole lot of settling.  However, give your rice milk a shake or stir before serving.

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About Karen Joy

I'm a homeschooling mother of six -- 3 boys ages 17, 15 and 12 years old, and three girls: 8 and 5 years old, and our newest, born in June 2013. I like birding, reading, writing, organic gardening, singing, playing guitar, hiking, the outdoors, and books. I am a natural childbirth advocate and fledgling birthing class instructor. I'm a CSA coordinator for a local organic farm, Crooked Sky Farms. I have a dear hubby who designs homes for a local home builder and who is the worship pastor of our church. I live in the desert, which I used to hate, but now appreciate.

Posted on June 8, 2007, in Celiac Disease, Cooking/Baking/Food/Recipes, Dairy-free, Digestive Woes, GF Recipes, GFCF Recipes, Medical Stuff, The Kids. Bookmark the permalink. 148 Comments.

  1. Mine is unflavored, just plain. I get it from Amazon.com

  2. Karen

    I just came across your website today! Where have you been for my last 2 1/2 years of gfcf cooking! Thank you so much for your many great ideas. I am anxious to try this milk recipe.

    I love the addition of acidophilus to your recipe but wouldn’t the high heat destroy the bacteria? I was wondering if you added it after the milk cooled down?

    Anyways, thank you thank you…and yes, I will be buying your book when it comes out ;-)

    • Thank you for the kind words, Renee! That’s a good point about the acidophilus. I haven’t done that in a while, but as memory serves (though sometimes it doesn’t!!!), I did add it after the rice mixture had cooled.

  3. I was so excited when I found your recipe and i finally got around to making it last week. The honey is such a strong taste in the milk though and I was wondering if you’ve ever replaced it with something with a milder flavor? Thanks for sharing your wisdom!!

    • I have tried a number of other sweeteners, but didn’t like any of them for one reason or another. Did you use 2 cups of honey, or 1 1/2? I’m currently using 1 1/2 cups. My kids like it w/ 2 cups, but it’s expensive that way, and I found that 1 1/2 cups makes it more than adequately sweet.

      One problem I had with all of the other sweeteners is that none of them really masked the taste of rice protein powder. I *really* want my kids to be getting some protein from their “milk” so I’m not willing to omit it, even though it has a strong, somewhat objectionable taste. If you use less protein powder (or don’t use any at all, or use a different kind if your child can tolerate it), you would likely be able to successfully use LESS honey, or a different sweetener.

      Also, I want a drink that my kids consume regularly to be HEALTHY. I’m not satisfied with the healthfulness of ANY other sweetener, except stevia (which didn’t mask the protein taste) or xylitol (which is hard to find and expensive). Even agave syrup, which is really popular right now, IMO has too high of a fructose content to really be qualified as HEALTHY, in my book. But, if your opinion is different, of course, feel free to try a different sweetener!!

  4. I found a liquid calcium/vitamin D supplement that I’m curious to try adding to this recipe. I’m having a hard time figuring out how much I should add to the concentrate though. Any math tips?

    http://www.vitacost.com/Wellesse-Calcium-Vitamin-D-Essential-Bone-Health-Liquid

    • Hi, Susan!

      OK, first, let me mention that I have yet to find a liquid supplement that is not pre-acidified. Supplement suppliers pre-acidify liquid calcium in order to help the body absorb the calcium better, and so that the calcium doesn’t, essentially, act as a antacid in your stomach. DON’T USE PRE-ACIDIFIED LIQUID CALCIUM. It tastes nasty — basically makes the rice milk taste like SOUR rice milk. Ask me how I know. ;) Many times, the liquid supplement will say “pre-acidified” on the label. If you can’t find that on the label, look in the ingredients for an acidifying ingredient — usually, it’s citric acid. If there is any kind of acid in the ingredient, it will taste awful if added to the rice milk.

      If the supplement is not preacidified, just look at the serving size. If you use one serving of the calcium supplement that supplies 100% of the daily value, then add it to 1 cup of concentrate (or 1 quart of diluted), then each cup (as there are 4 cups in a quart) will have about 25% daily value of calcium, which is pretty close to the value of regular milk, which has 30% daily value for calcium . (For instance, if it says that 1 Tbsp supplies 50% of the daily value, you would need to add 2 Tbsp to a quart of diluted rice milk.)

      Hope that helps!!!

      • OH! Duh. I don’t know how I missed it: you provided a link to the supplement itself. It does have citric acid and citrus flavor on top of it. If I were you, I wouldn’t try it. Bummer.

  5. Is this a calcium, vitamin A, and vitamin D fortified recipe for rice milk? If not, how do I fortify it with these nutrients?

    • No, it’s not fortified with those nutrients. I have literally tried adding about 15 different calcium supplements, and none of them have been satisfactory. I haven’t tried adding vitamins, though. Our family supplements with calcium and multivitamins.

      • Thankyou Karen for this wonderful recipe.I am really excited to try out this rice milk recipe for my son as he is allergic to milk,soy,also to rice milk from the grocery store.

        I am curious to know what brand multi vitamins do you use for your children.

        • Leela, for really little kids, I use Schiff liquid. For my older kids, I use either Bengal Bites or Trader Joe’s kids’ chewables. Bengal Bites are manufactured as the house brand for a number of different places — locally, I find them at a store named Sprouts. They’re also at Wild Oats and several other places. Or you can find them online. I like them a little better than TJ’s vits, because they are more nutrient-dense. However, my kids don’t like the taste. Both kinds are fructose-sweetened, and naturally colored & flavored.

      • Food grade diatomaceous earth also known as fossil shell flour or proto-plankton is a great source of calcium and has no lactose in it. I often mix it in with applesauce or bake it into breads, I am not sure it would do very well in a rice milk recipe but it definitely could be incorporated in other ways with little to no taste difference. Lentils would provide protein and vitamin A They also have Iron and calcium in them They are easy to add to baking to make a denser healthier bread and can be ground into a lentil flour although you do need a different type of flour added to get a bread to rise but for things like cookies or even possibly a rice milk they could possibly be added and will give some additional Protein. The yellow lentil has less flavor then green or red and might be more pallet-able with less of an earthy flavor. We have used lentils in place of flour in peanut butter cookies for awhile now and you just feel like your eating healthier and its gluten free. Vitamin D comes naturally from the sun, some outdoor time might do the trick.

  6. Trader Joe’s just discontinued their refrigerated rice milk. I almost cried. I am allergic to canola oil, so there is now only one brand of rice milk I can drink and it costs over $4 for a half gallon. I have resigned myself to making my own rice milk even though my first try several years ago was disgusting. Your recipe sounds like it will be the solution for me. I am really excited to try it out.

    I have two questions for you though. I don’t have any problems with gluten (just dairy, soy, and wheat…well, and canola). Are there any ways to tweak this recipe to be less expensive if I can have gluten? I don’t know anything about at least three of the ingredients you list, so I thought I’d ask before venturing out to the health food store. Also, if I were to try agave instead, do you remember how much you used? It is sweeter than honey, right?

    • The ingredients in there that you don’t recognize are likely guar gum and xanthan gum, right? Though both are used in gluten-free baking, they are used a lot in commercial foods as thickeners. Guar gum is derived from a seed, xanthan gum is actually a friendly bacteria. Xanthan gum is about $11 for an 8 oz bag, Guar gum is about $4. You can try doubling up the guar gum if you don’t want to make an investment in an expensive little bag of xanthan!

      I never used agave. I’m not actually all that convinced of its healthful properties. Plus, although it is slightly sweeter than honey, it’s way more expensive. You might want to try a half-batch of rice milk, and use only half of the honey called for, just to try it out. Although my (and I) love the rice milk honey-sweet, it has been too sweet for a number of people who have commented here.

      If you have any other questions, shoot me an e-mail: mailto:onlysometimesclever@cox.net or just leave another comment here!

    • Hey Christa-
      I have been mixing my rice milk w/ oats and taking out the oil all together. So instead of using brown rice powder, I use ground oat flour (I use my coffee grinder). That saves a lot of money. It’s a great recipe that Karen has. I am actually going to try using Xanthan Gum this time because I happened to get an amazing deal- 8 oz for $1!
      This way the rice milk costs fractions of the purchased ones.
      Hope it works for you.
      Deborah

  7. I think I’m going to give this a shot. How about using Dolomite powder instead of calcium? It’s an inexpensive, dairy-free, cal/mag supplement that blends easily: http://www.vitacost.com/Kal-Dolomite-Powder

    • JAMIE!! (Yes, I’m yelling!) THANK YOU!!! Wow. It looks like this might be JUST what I’ve been looking for in a calcium supplement. And only a TEASPOON supplies 110% of calcium! WOW!!! And, no other ingredients… mixes well with liquids… PERFECT. I don’t think I’ve seen this supplement at “my” store, but I know they carry the KAL brand, so if they don’t stock it, I will special order it. I’m going to put it on my list right now!!

  8. can anybody please inform me as to where I can get rice milk off the shelf in chennai, Tamil nadu, India.
    With thanks & regards,

  9. Wow, this has become quite a long reply list! I’m SO SO excited to make this recipe! I’m also so glad I read through all these replies before going to the store. I have lots of brown rice on hand, I actually wouldn’t have even thought to just grind them in my coffee grinder (duh ;-) ). Yay! One less ingredient! Now I just need to figure out where I can buy the guar gum and xantham gum. Also, does it really matter which oil you use? You listed three different ones. Can you tell a difference? One more question, when you figured the price per quart, was that using local/organic honey or cheap store brand honey?

    • Good questions, Jill.

      Lately, I’ve been using canola oil; it’s one of the most hypoallergenic, and one of my kids doesn’t “like” sunflower seeds (I had been using sunflower oil)… I need to pay attention to what my kids don’t like because often that ends up indicating another allergy! But, really, any mild-tasting oil will work fine.

      I use local honey, bought at Costco. It’s Mrs. Crockett’s. (In general, Costco is better than Sam’s Club at stocking local products.) It’s about $10 for a 6 lb container (I have NO IDEA why they measure honey in pounds). So, that’s less expensive than many honeys, but it’s still not cheap. However, when figuring the price per quart, I “padded” it a bit, because it’s based on 2 full cups (which I don’t use any more – I do 1 1/2), and I knew I was getting a better price on my honey than many would be able to. The honey, for certain, is the most expensive ingredient in the recipe.

  10. Have you ever tried olive oil in this? Would it change the flavor that much? I tend to think it has more health benefits. . . I look forward to trying this for my family – especially my 22 month old. He is very sensitive digestively to dairy & gluten, and recently has seemed to developed an intolerance for goat milk. Bummer, because it was fortified with vit. D & folic acid, and it had the fat & protein found in “regular” milk. I’m hoping this could be a good solution and it seems actually a lot cheaper.

  11. Hello Karen,

    I love tinkering with recipes like you… Recently I’ve been experimenting with quinoa milk since quinoa has so many healthful properties and contains complete protein in it as well. (I’m going to try your recipe with quinoa flour.) But I have a question for you. Why use guar and xanthan? Could I just double the xanthan instead?

  12. I really hope Moms that are making this for their toddlers and babies are adding more saturated fat to the recipe. Canola oil is very low in saturated fats (about 50% less than dairy) and kids really need saturated fats for healthy brain development. It is a common problem for dairy allergic tots. Coconut oil is a good option for those that aren’t allergic to it. Also, you might be interested to know that xanthan gum and vanilla extract (even some organic brands) contain GMO corn, too. It’s best to avoid GMOs if humanly possible, especially for little ones.

    Also, to Lisa above, I recommend you try raw milk before giving up on milk. The vitamin “fortifcations” in store-bought milk contain GMO corn binders and the pasteurization process actually kills off the enzymes needed to digest it properly. GMOs are highly allergenic and corn is a much bigger allergy than people realize because it can cause false negative results. Many people that react to dairy are actually reacting to the corn derivatives it always contains. BTW, milk from pastured cows or goats contains plenty of natural vitamin D and folic acid without the synthetic additives. It’s worth a shot anyway since it is so hard for little ones to get the dietary requirements of fat without dairy.

    • Xanthan gum is almost always corn-derived, for certain. About it being GMO corn, I don’t know how one could ascertain that. Same with vanilla extract. Obviously, with your own allergy, you know much more about corn than I do. I do wish we lived close enough to a place where we could get a “farm share” in a milk goat or cow; the closest is about 25 miles for me — too far. Or, if we had enough land to pasture our own goat, that would rock. Ah, well.

      From my recent understanding, even though canola oil is very low in erucic acid, the small amt it does contain is impossible for babies to digest, and possibly even harmful. In the future, I will always make it with sunflower seed oil or some other oil. My youngest is allergic to coconut (well, and rice, too, currently — so it’s kind of a moot point), so I couldn’t use coconut oil. PLUS, it’s so thick, I don’t think it would work well in rice milk.

      P.S. Sorry it took so long to approve your comment, kc!! It got lost somehow.

  13. Karen,
    Any updates on the Dolomite powder? Does it have an unpleasant aftertaste at all? Blend easily? Looks like adding about a tsp/quart would be comparable to dairy milk as far as calcium. I’ve been tinkering with this recipe a bit. The consistency is perfect but I haven’t liked any sweeteners I’ve tried (agave,honey…even organic brown and organic white sugar haha!). I’m going to try brown rice syrup next. I’ll let you know how it turns out.

    • Dolomite powder is flavorless, but it does have a bit of grit to it. Honestly, my kids don’t seem to mind, but I don’t like the grit!! It blends, but doesn’t dissolve. You have to shake it up… but I always give my rice milk a bit of a shake before I pour it anyways. So… it works, but it’s still not PERFECT. I can’t understand how big manufacturers can add calcium to drinks, and it tastes wonderfully… it just seems like there isn’t anything on the regular market that works for people like you and me, working from a recipe in our own kitchens. :(

      About sweeteners, can you do xylitol? I’ve done half honey/half xylitol before, and I liked it quite a bit. Or stevia? Brown rice syrup with a bit of added stevia might taste nice.

      • you can actually add silica gel in loue of calcium, and it blends nice,
        nobody really knows why but when they fed silica to chicken, the group receiving only silica vs a group receiving just calcium and another group receiving nothing, when bone densities were compared, the group who only received silica as a supplement had gained more calcium in the bones than the group only receiving calcium, so adding silica gel which is tastless not much gritty and disolvable will do more for your bones than this dolomitem
        hope this helps, look it up you do not have to take me for my word.

  14. I really don’t need “sweet”, I just want “flavor”. That’s why I thought I’d give brown rice syrup a try. It sounds like it’s only about 2/3 as sweet as sugar. I don’t understand how the vanilla rice dream can taste so strong but not have any sweeteners listed in the ingredients (just “natural flavors”). Like I said, I don’t need to get it nearly as sweet as vanilla, but I’d like to create a happy medium between that and my unflavored homemade version. It sure turns out creamy, I LOVE the texture!

  15. Ah. Have you tried making it with cinnamon?

    I’m really suspicious of Rice Dream tasting SO sweet, w/ no added sweeteners, too. I’ve thought of that many times before.

  16. hi ladies…so i was googling homemade rice milk. thinking of getting a vitamix… and ended up here on one of my fav blogs. for what it is worth- as I was asking friends..one of the yahoo groups says that rice dream, even though it SAYS gf..is not GF. (and they said WF 365 is just repackaged rice dream.) there are traces but since it is small they can claim GF. this is just what they say. this is the first recipe i have seen that looks like it might taste good. rice+ just water tastes like doo doo to me. a couple of ideas have popped into my head….stick a vanilla bean in the rice milk.. also Kirkman labs (not costco kirkman) makes a powered calcium… i have not tried making any yet. I’m just trying to justify getting a vitamix ;) lol! i will say that the rice milk my friend made me in there..although NOT tasty..was very smooth.

  17. btw..with the vanilla bean idea..i was thinking you can use the insides for something else..and just then steep the bean in the milk overnight.. just an idea. have not tried

  18. I believe that licorice root either steeped or ground would be a useful sweetener and the “secret” natural ingredient. I’m just starting out, so don’t take me at my word just yet.

  19. the best calcium to add, is actually powdered eggshell. You can find articles on internet. Some people extract the calcium by dissolving it in lemon juice for 48 hours. Of course, not god for milk! You an also grind them up via your blender + with mortar/pestle if so inclined. But the eggshell is VERY digestible. I believe a half tsp of shell powder is something like 500mg of calcium. In fact, many animals eat the shells of their hatchlings, to get back the calcium they lost…

    And there was an article last week in the news, that a very large, longterm study in Sweden, men with the highest amount of calcium – like > 2000mg (supplements did not help), had a much lower death rate than those with the lowest amount. It is very likely to apply just as much to women.

  20. Vegetable Glycerine is a sweetener that is recommended on a website I go to for recipes for food allergies. The site is: wholeapproach.com, and they have a lot of great recipes.
    They don’t, however have one for making your own rice milk. I think they would love to have the recipe, but they don’t allow us to refer to other websites on their website. Not sure why, but I’m sure they have their reasons.
    I’ve made the Zucchini muffin recipe I found there, that uses vegetable glycerine, and they are very tasty. It’s not cheap, but it, along with ghee, (clerified butter) gives you the oil you need for the recipe.
    “Properly made, pure ghee contains one hundred percent butter oil and is lactose and casein free. It is suitable for those with milk intolerances and can often be enjoyed safely by those with mild to moderate reactions to milk products.”
    If you do a search for “making ghee” on the site, you’ll find great instructions on how to make your own ghee.
    I plan on making the rice milk recipe, and do some tinkering with vegetable glycerine, and another recipe with stevia/chicolin.
    Stevia/chicolin is a combination of stevia, (which is very strong by itself), and Chicolin, (I buy both on the website). I haven’t decided what to use for the oil in the stevia/chicolin recipe.
    I’ll let you know how they come out.

  21. For those who like some flavor… last week when I made our weekly batch of rice milk we had an over abundance of strawberries so I made strawberry milk. I make my rice milk a little bit differently that this recipe (we drink it as a treat and not as the basis of our diet so I don’t worry as much about added nutrients..) I added the strawberries at the stage that I normally blend the rice in a blender. I don’t add any refinded sugar to our rice milk (just a few tablespoons of maple syrup or honey) so the kids found the extra sweetness from the strawberries to be extra special. :)

    I have also made a great strawberry/honey syrup that the kids love to mix in their rice milk too.

  22. This recipe looks like the best I have found so far! Do you have any suggestions for making it without the guar gum? (Guar gum doesn’t agree with my stomach.)

    • Elizabeth, it works with a double amount of xanthan gum. HOWEVER, it gives the concentrate an unappealing viscous/slimy consistency. When you dilute it, it is fine, but when you make the concentrate, you may find yourself thinking, “What is this glop??” Hehehe! But, w/o the thickeners, it loses its “milky” consistency, and all of the solids settle to the bottom of the diluted rice milk…

  23. I’m out looking for a recipe to replace the expensive Rice Dream. We should just take out stock in it as we drink more than a gallon a day with my GFCF kids. I would consider raw goat’s milk for the enzymes and omegas if I could get them to drink it and the little one wasn’t allergic to that too. It is even more expensive anyway, and we have gone with Houston Enzymes and an array of oils that they think are fun to be spoon fed…

    Someone mentioned the yummy taste and possibility of gluten in the Vanilla flavored Rice Dream. I never received a reply from the company when I emailed them months ago to ask if their “Natural Flavors” were in fact MSG or one of its precursers Glutamate or Glutamic Acid. Because I did not get a reply, I continue to wonder about that strong flavor as I do with Target’s new wonderful all natural fruit bites that have a super tangy zip…

    MSG, Glutamate, and Glutamic are neurotoxins and entirely “Natural flavors” made by a natural cooking process. If we don’t want to eat it when we are pregnant, how come it can be a hidden ingredient in almost everything processed?

    http://www.truthinlabeling.org/hiddensources_printable.pdf

    It is also used in fertilizers/weed killers and the question is does it wash off or is it brought into the foods as they take in water?

    http://www.truthinlabeling.org/IVhistoryOfUse.html

    I still can’t afford all organic, who can? But I am much more careful, cook more whole foods than I really want too, sigh, and nix all the “natural flavors” including the Vanilla Rice Dream as my kids don’t need their neurons “inhibited” any more than they already are…

  24. Hi Karen,

    Rice Dream is outrageously expensive (how can it cost more than cow’s milk?). I was thrilled to find your recipe, and it sounds great. Last night I went to Whole Foods and got all of the ingredients (except Xanthan Gum – it was ridiculously expensive). I can’t wait to try the recipe.

    A couple of questions:
    1) Have you tried Flax seed oil, or coconut oil, instead of the Canola/Safflower/Sunflower oil? Is there a reason I should not try flax or coconut?

    2) As I mentioned, the Xanthan gum was really expensive. I am planning on trying to use just Guar gum alone (but using 2 tsp – one for each of the original recipe’s guar and xanthan gums). Do you think this is okay to do?

    Thanks!
    Pradeep

    • Using only guar gum should work well. However, I find that guar gum is more difficult to work with — it clumps up far too easily, and is more difficult to incorporate. Make sure it is mixed thoroughly with the dry ingredients before adding anything wet. Also, I find that xanthan gum is a better emulsifier — IOW, if you use only guar gum, the rice milk is more likely to separate. Just give it a good shake before drinking.

      I would NOT try coconut oil, as it hardens at 70-something degrees Farenheit. It would not work in a refrigerated liquid; the fat would solidify! However, you could certainly use flax. It’s just very expensive!

      I hope it works well for you!!!

  25. Hi everyone,
    I’m interested in trying out making my own rice milk since I learned about soy not being the healthiest and the process involved of turning the beans into what consumers buy as a milk replacement.
    I don’t like terror-raised chickens, corn infiltrated anything and I find myself being hungry more often as my choices here are polluted by the major food chains.
    Are there any tips you can share with me:
    20’s, young professional and student with limited time and roomates. I’d love to create a rice milk process that I can incorporate into my lifestyle. Any tips would be greatly appreciated. I’ll be back on the site soon!
    Thanks,
    Joey

  26. Hi Joey,
    I have adjusted the recipe a little, because I want to use it mainly for making protien drinks.

    Here is my version:
    Rice Milk (in concentrated form)

    7 1/2 to 8 c. water (water filtered by reverse osmosis is best)

    1 tsp sea salt
    2 to 3 tsp stevia/chicolin
    1 cup safflower oil

    all ingredients can be adjusted to taste.

    boil 6 cups water

    combine 1 to 2 cups flour, salt stevia/chicolin (purchase at wholeapproach.com) in mixing bowl. Mix well.(can disolve stevia/chicolin in water first)
    Add 1-1/2 to 2 cups water, whisk to disolve ingredients. Add oil.

    Reduce heat on boiling water, add rice flour mixture, simmer for 5 minutes, stirring constantly with whisk.
    Remove from heat, let cool.

    Mixture will be thick.
    Pour mixture into a heat-safe bowl, and mix with electric mixer, on high, for 3 minutes, to make creamy.
    Store in glass jars, in refrigerator, or freeze.

    To make rice milk, Combine 1/2 to 1 cup mixture with 1 cup water. Stir or shake well.

    To make larger quantity of rice milk to store, in 2 quart glass jar, mix 3 cups rice mixture to 6 cups water. Adjust to thicken or thin.

    I bought the guar gum and the xanthan gum, but I haven’t made it with them yet. I am planning on doing that with the next batch, but I’m happy with the milk as is, I just have to shake it up really good before using it. It’s great in cereal or just for drinking. I have a wand blender that I use to really mix it up good. I got it at Boscov’s for $20. I love it!
    I don’t add the vanilla, unless I’m making the protien drink. I don’t want my cereal to taste like vanilla.
    You can do a lot of adjusting to the recipe, and it still comes out great.

    Hope this helps.

  27. My understanding is that Rice Dream gets it’s sweetness by using an enzymatic process that breaks down some of the complex carbohydrates into simple sugars.

  28. Have you ever considered hemp milk? It’s much more nutritious than rice milk.

    • Yes, we have tried it. A couple of different brands. It is definitely more nutritious than rice milk, but it has a very bizarre taste and is extremely expensive.

  29. Hi,

    I just made my first batch of rice milk and I love it, it is creamy and a part of me knows it is super good/ full of nutrients. How long will it stay good for? I have in a glass pitcher with a paper towel and rubber band.
    Thank you

    • Jessica, I think the longest I kept it in the fridge was 3 weeks. I also tried freezing and reconstituting it, and that worked great. So, if you use it up slowly, you might want to freeze it. I froze mine in Ziploc freezer quart bags, freezing the amount of concentrate that I would need for 2 quarts of rice milk.

  30. Hi, Does this recipe work as well without the zuar gum and xanthan gum? What purpose is it to the recipe? It’s not something I have on hand, so just wondering if I can get away with leaving it out of the recipe.

    • Well, I just realized there were over 100 comments to this recipe, so I read through everything and found my answer. :)

  31. Karen,
    Thank you so much for sharing this recipe. It was the best home made rice milk I ever tasted. Unfortunately, I had to make it without the rice protein — an ingredient hard to find in Brazil — but I have used it in all kinds of recipes and it works (and tastes!) perfectly.
    Kind regards,
    Lize

  32. Hi,

    I live in Australia, we have a broad range of commercial rice milks available in the supermarket, but the only one that tastes any good is Vitasoy. Their ingredients are water, brown rice, sunflower oil, calcium phosphate, sea salt. Despite having no added sweetner it is quite a sweet milk, and despite having no gums or binding agents it is quite ‘milky’, though it does need a shake to reincorporate the calcium which settles. They also make a high protein one that contains chickpeas. However, they cost $3/litre, (sorry not sure how that works in imperial), so I’m super keen to try your recipe.

    I’m just wondering, considering they don’t use sweetner or gums, how necessary are they? Also have you tried rice malt/syrup for sweetner? My kids don’t tolerate amines or salicylates so honey/stevia etc are out.

    Thanks , Elowyn.

    • I have made this with brown rice syrup before — I happened to have some on hand. However, in general, it’s so expensive — even more so than honey. I suggest you make a small batch to try out a sweetener that works for your family’s diet(s).

      I, too, have noticed that commercial rice milks still taste quite sweet, even without added sweetener. I have no idea why that is, because homemade rice milk really tastes odd with absolutely no sweetener. Perhaps a chemical reaction in the process of making it commercially?? I really don’t know.

      • Hi

        as jas commented on August 7, 2010, the commercial rice milk probably make use of the enzymatic reaction that transform rice starch into sugar. I would love to know how this process work so that I can make a similar sweet ric emilk without the need to add sweetener

  33. I am not quite sure when you recognized that you were a dairy free milk making goddess, but it’s clear. LOL! Nonetheless, I got so excited with the result of this that I tried this EXACT recipe for oat milk using oat flour, and it was a smashing success!
    So, guess what’s next? Almond milk from almond flour and coconut milk from coconut flour!
    Back to the rice milk from rice flour… I put in a little more vanilla extract and hazelnut extract to make French Vanilla. Your concentrate is the PERFECT consistency for coffee creamer in coffee… Herbal coffee, of course. ;-)
    On a serious note, this recipe should be the de facto recipe for any homemade milk.

  34. Not as healthy as you think.

    Rice milk is FULL of sugar (home-made or store-bought), and not ‘refined-sugar free’ as is claimed. Once you blend up the rice, the starch will slowly convert to glucose, which is twice as bad as sucrose on the GI scale.

    I also really enjoy rice milk, however I recently learned why it is so very sweet. Enzymes called amylases are naturally present in rice, but may also be added to rice milk to speed the process of converting the starch found in rice to glucose. I tried several times to make my own rice milk at home, but it always tasted like rice! I didn’t know that you had to leave it, or add alpha-amylase to make it taste like store-bought rice milk. The reason I am commenting is that glucose is a BAD sugar. It is 100 on the GI (glycemic index) scale, and quickly raises blood sugar levels. Have you noticed your children hyperactive after sweets? In every glass of store-bought rice milk, there are about 5 teaspoons of GLUCOSE. This is absorbed twice as quickly as regular sugar (sucrose), and will raise blood sugar levels twice as quickly. For this reason, my family is now moving away from rice milk, and towards almond milk. Whilst in the store, almond milk is very expensive, if you have a vitamix, you can make it very easily at home. Of course, it is not going to suit everyone, especially people with a nut allergy.

    Remember, glucose is not an ingredient listed on the packaging of rice milk because it is not added. The starch simply converts to glucose. Have a look at the sugar content listed under carbohydrates to confirm.

    Also, honey, although natural, IS refined in the sense that it contains the monosaccharides glucose and fructose. These are easily absorbed, and glucose once again is the fastest sugar to raise blood sugar levels, which is to be avoided. It would be preferable to sweeten with rice malt, which is much lower GI.

    • You make a good point. I knew the whole sugar-action in store-bought rice milk was due to an enzyme conversion, but I didn’t know the details which you shared. Thank you.

      HOWEVER, honey is *NOT* refined. It can be filtered and heated so that it is no longer raw. However, just because it contains glucose and fructose doesn’t mean it is refined. Those are just one kind of sugar, and ALL SUGARS of any kind contain some ratio of glucose-to-fructose. It is better for your body than cane sugar — MUCH better — but it is still a sweet, still a carb, and bad stuff like Candida yeast will still feed on it, in your gut. However, the way honey works, it actually comes into your body in a “predigested” form that is much easier on your system to digest. Yes, it’s easily digested, but that’s for good reasons, not bad ones. :)

      And, yes. Lower GI counts in general is good for the sake of insulin in one’s system. Rice malt isn’t a bad choice, when you’re comparing starches and sugars of other sweetening/carbing ingredients… Right now, though I’m on a NO SUGAR diet at all, super-low carb, much closer to a Paleo diet, but with no sugar at all, not even fruits or honey. But, that’s mostly because of Candida, which is a whole different story.

  35. Sounds great making it soon. thanks

  36. Your rice milk recipe is superb. I stumbled around looking for a good place to “light” and do some experimentation. Your recipe is the perfect place to light. I prefer the taste of vanilla over cinnamon. I also use rice bran oil and rice syrup to sweeten. I like the notion of all rice ingredients. I am so happy that you introduced me to guar and xanthum gum to emulsify!

  37. Hi I made a half batch of this and used 1/4c of hemp protein powder instead of brown rice protein powder. It is delicious, but a bit green :) I ordered shelled hemp seeds and am going to try those. I will let you know if it comes out green ;-) I baked some bread with the green stuff and the bread did not come out green. Yay! quite yummy. thank you for the recipe.

  38. Thanks for this nice post Karen. Please keep in mind that canola is GMO which is linked to cancer and other health problems. I would recommend that one rather use sunflower oil and avoid using canola.

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