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.

About Karen Joy

I'm a partially-homeschooling mother of six -- 3 boys ages 19, 17 and 15 years old, and three girls: 11, 8, and 3. I like birding, reading, writing, organic gardening, singing, playing guitar, hiking, the outdoors, and books. I very casually lead a very large group of homeschooling families in the Phoenix area. 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. 153 Comments.

  1. 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!

  2. 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.

  3. 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.

  4. It looks a great recipe… I’m going to try it this weekend…I hope everything goes well…by the way… thanks.. 😉

  5. I love this rice milk recipe over and above every single one I have come across. However slight warning to allergy sufferers. I was using this recipe for a few weeks on my little one and couldn’t for the love of God understand what he was reacting to in his diet. Mercifully, through some prayer we struck on guar gum. Guar gum can carry soy proteins so please tred carefully. It just so happens that our boy is very very allergic to soy and only a little dairy intolerant. Kinda defeated the purpose to all that dairy free cheese making and dairy alternatives we have been studiously learning to make.

    Perhaps I’m just very often silly as opposed to sometimes clever and other people reading this will already know the link but just in case you are a doting parent….

    Incidently though, I’ve messed around a little with the xantham gum and tried gellan gum instead but I’ve not quite got anything as good as the original yet.

    • Wow. That is news to me; I did a little research and found that what you said is true: guar gum (which should be 100% ground guar bean) is often processed with soy protein! What a disappointment. I suggest you call suppliers for an unadulterated source.

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