Homemade rice milk is great for those with milk allergies and lactose intolerance. And it’s a perfect milk alternative for those following a vegan lifestyle. Best of all, kids love it.
But buying rice milk prepackaged can be expensive. Our local Walmart sells Rice Dream organic rice milk for $3.48 for 64 oz. (which is the equivalent of 2 quarts or a half gallon). By the way, it’s not just the “organic” label driving the price up; the non-organic vanilla version is the same price.
But you can make your own rice milk for a fraction of the cost. The following homemade rice milk recipe uses just 4 simple ingredients: brown rice, sugar, salt and water.
Note: some weights and measures have been rounded for simplicity.
Brown rice: $0.68 per 16 oz. bag, 1/3 cup dry brown rice per batch = 2.3 oz., 16 oz. / 2.3 oz. = 6.9 batches per bag = $0.68 / 6.9 batches = $0.10 per batch.
Sugar: $1.68 for 4 pounds or 64 oz. (16 oz. per pound). 2 tbsp. = 1 oz., 64 batches per bag, $1.68 / 64 = $0.03 per batch.
Salt: $0.39 for 26 oz. can, ¼ tsp = 0.07 oz., 26 oz. / 0.07 oz. = 371 batches per can, $0.39 / 371 = $0.001 per batch. Note: For the ease of the following calculations, the cost of salt is rounded up to $0.01.
Brown rice = $0.10
Sugar = $0.03
Salt = $0.01
Total = $0.14
Store-bought: $3.48 per 64 oz.
Homemade rice milk: $0.28 per 64 oz. ($0.14 per 32 oz. batch x 2)
If you drank just 1 gallon per week, over the course of a year, store-bought rice milk would cost $361.92 ($3.48 x 2 per week x 52 weeks).
While the same amount of homemade rice milk would only cost $29.12 ($0.14 x 4 batches per week x 52 weeks).
That’s a savings of $332.80 per year!
Even if you’re not allergic to dairy, when was the last time you paid $0.56 for a gallon of milk at the grocery store?
Makes approximately 3 cups cooked rice.
Our family makes 2 batches of rice milk at a time to save on prep and clean up, not to mention energy use. We use two cups cooked rice for milk and save the third to throw into soups or stir-fry meals.
1. Bring water to a rolling boil, add rice and cover.
2. Reduce to low/medium heat and simmer for 30 minutes or until the water is almost completely absorbed. Stir occasionally to keep from sticking.
3. Remove from heat and let rest 5 – 10 minutes.
Makes 1 quart.
Though not necessary, adding a little vanilla provides a nice subtle flavor and brings out the sweetness of the sugar.
1. Combine rice, water, sugar and salt (and vanilla, if desired) in blender. If using freshly cooked (still hot) rice, be sure to add water first to prevent the blender glass from cracking.
2. Blend for 1 minute. Let settle for 30 seconds, then blend for another minute.
3. Strain through sieve into container.
4. Refrigerate, serve chilled and enjoy!
Note: The left-over filtered rice granules make a hearty cereal grain, similar to Malt-O-Meal and grits. Dust with brown sugar or drizzle on some honey for a tasty snack.