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Brilliant Brown Rice Milk

Plant Based Milk Recipes
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I must admit, I am never been a fan of brown rice milk. Why? Cause I never thought it had any flavor! I have tried every rice milk variety on the market and have not been itching to return to the world of rice milk. That was until I made my home-made rice milk. Oh wow! I discovered that by not embracing its potential, I had been missing out!

I will be honest, brown rice milk is not my first port of call, as I prefer to use more nutritionally dense plant based milks. But for those of you nut allergies, or those of you who love rice milk, this is a winner.

The Chinese have given us so many delicious culinary gifts. Brown rice may be the greatest. The Chinese have been cultivating rice for about 9,000 years. Yeah, and we have just recently caught the bug in the last century! Gosh, it is like that with so many healthy wonders from the East -- yoga, colonics. Oh, I could go on and on. There are about 8,000 different types of rice. That puts me to shame. I can only name about 8!

You know what I love the most about brown rice? It is cheap! Those of you who have milked raw nuts on a regular basis know that it can prove to be a strain on the piggy bank. No wonder rice is one of the most vital food staples in the world, and accounts for about half of the caloric intake of almost half the world’s population!

Texture is critical to my enjoyment of anything I eat. For those of you who are used to consuming fluffy white rice and are cringing – Fear not! If you soak your rice, it takes a lot of the grittiness away, and more closely resembles the texture of white rice, with all the added nutritional benefits. Refer to my page about soaking to learn more.

If you're using this milk recipe in a smoothie, you can keep the milk rustic and just blend and pour. But if you're using this milk for cereals, you may want to jazz it up with some sweeteners. 

**I have listed more information about making grain milks in the recipe instructions.

Home Made Brown Rice Milk

Brilliant Brown Rice Milk

  • 1/2 cup cooked brown rice that has been soaked before cooking
  • 2 cups filtered water

Blend in your high-speed blender until well combined.

Drink rustic, or strain with a cheese cloth or very fine strainer for a silky smooth consistency.

For a basic flavor for cereals and breakfast drinks try -

  • 4 pitted dates, 3-4 tablespoons pure maple syrup, or other sweetener
  • 1-2 teaspoons of natural vanilla extract
  • a pinch of Celtic sea salt

**You could add some cacao powder for chocolate milk. Fresh fruit, coconut and cinnamon work well too.

The great thing about home made vegan milks? They are dairy free, soy free, hormone free, additive free, preservative free, more nutritious, and unprocessed.

A high-speed blender is really recommended to yield the best results. Regular blenders generally don’t have the grunt to really pulverize the grains.

I recommend always soaking raw grains before cooking to remove the enzyme inhibitors and make them more digestible. Refer to my soaking page to get more information about the health benefits of soaking. But as a general rule – soaking grains for the maximum recommended time will yield the best milk. My experience has been that the longer they are soaked, the more plump and water logged the grain becomes, and the quicker they will blend and liquefy.

One thing that is important to mention, is that sometimes you have to run the blender for a while in order to achieve the most homogenized results; which warms up your blender, and thus the milk. Don’t be alarmed – the milk will not spoil. Just chill in the fridge, or add some ice cubes into the blender if you are using the milk straight away.

Grain milks will safely keep in a cold fridge in a glass jar or jug for about 2 days, perhaps 3 days if kept very cold. The milk might separate a little and get a bit of a skim on the top. Just give it a shake or a quick pulse in the blender before using and you will be good to go.

Freeze any extra milk into ice cube trays and then collect in freezer bags for quick use in smoothies later.

Tip: Freeze leftover milk in ice cube trays for use later

Don't waste that leftover milk. Freeze it in ice cube trays, and them empty into containers or zip-lock freezer bags for use later in smoothies, soups, and other recipes. 

Been looking for a way to make this at home, and here it is! Looks so easy. Thanks Blender Girl


I’ve been considering making this, but I have some questions first.

I’ve gotten really into cashew milk, it’s so fantastically rich and creamy, but I may do the candida diet again, and cashews are on the list of no-nos.

Are there different kinds of brown rice? Is there one that has a better taste? Would short grain or long grain be better for this?

Thanks Tess. Your site has been a never ending resource!


Hey Dawn.
I use a variety of different whole grain rices to make rice milk. Just make sure you soak the rice (see my how to section) to remove the enzyme inhibitors. Roasting the rice in a pan and soaking also works wonders for digestion AND great flavour.
However, if you are going back on an anti-candida diet, rice is also on the NO list.
Almond milk will be your best bet while you are doing that. Soak the almonds and then blend. Almonds are the most alkaline-rich nut and are great for anti-candida diets.

Hmm, the anti-candida diet is so limiting, but I always feel so much better after being on it! OK, NO rice, back to almond milk.

As always, thank you, thank you, thank you! :)

By the way, I use my Vitamix at least once a day. My boyfriend can’t believe how good the soups I make are. Can’t wait for yummy fall soups.

You are SO welcome!
Yes. NO rice. Hop into the almond milk made with soaked almonds.
Isn’t Vitamix just a LIFESAVER.
I use mine at least 3 times a day and just could not live without it.
Yes! LOVE LOVE LOVE soup season….and I will have some beauties to share!!!

Dawn, are you following the Body Ecology Diet? I tried every single anti-candida diet on the planet! This was the ONLY one that really worked for me.
Check it out if you haven’t already :)

It is fantastic. Now every time we have company, my boyfriend shows off the vitamix like he’s giving a tour, explaining all of wonderful things I make with it. It’s hysterical.

I’m not familiar with the Body Ecology Diet. I’ll have to look into it.

When I did the diet last year, I followed the do’s and don’ts I found here


LOl! That is SO cute!
Body Ecology is the BEST anti-candida diet on the planet.
The Candida Diet is a good website.
But BE is much better.
Then inclusion of coconut water kefir, cultured vegetables, and food combining is the key, and what sets BE ahead of those other diets.
Trust me, get a copy of that book.
It will change your life!

Thanks, Tess!! I’ll go get a copy now.
( I love amazon :) )


Please do. I swear it will change your life.
You won’t be able to put it down!
Weekend reading…... ENJOY!

so i did this one last night, and it went OK. i think you are dead on the money about the blender…vitamix seems to be the key in smoothness. i watched some video reviews on it.
but for all intensive purposes i gave the ninja a chance, it went over alright. not so keen on the taste by itself of this, but i think its a cheap enough resource for my protien shakes..i think ill keep it around awhile. and the rice pulp made for some yummy hot cereal in the morning for Jojo (my daughter). anyways, just an update as promised! ‘’ )


Yes….you need a Vitamix to get a smoother consistency. But you never get a really smooth consistency with rice milk unless you strain it.
YES! The pulp is FANTASTIC for breakfast!

How do you cook the rice??


I cook rice by soaking it for 24 hours with a teaspoon of sea salt or Himlayan crystal salt and then rinsing thoroughly. I then either use my rice cooker (if I am busy) with a 1:1 ratio of rice to filtered alkaline water. If you don’t soak the rice it is a 2:1 ratio of water to rice. You can also cook it on the stove top or in a pressure cooker.


I have tried making a few variations of vegan milk in the past but I found they always do poorly in hot drinks as they tend to separate :-( Any suggestion on how to prevent this or what is the best homemade milk to use for such option ?
p.s: I also tend to stay away from soy and fatty nuts as I don’t seem to digest them well at all :-( Commercial rice has been the best option until now but I would like to find a homemade solution if possible;-)


Yes, this is a problem with homemade milks. I must admit that I very rarely heat them and drink them raw. I will say, you will get the best results if you bring the milk to room temp, stir it, and then heat or add to a heated drink. You get slightly better results if you add some lecithin to the milk. I use non gmo sunflower seed lecithin. It is in the recipe. I hope this helps.

I have good results heating nut milks in the vitamix,  I make golden milk,  and hot chocolate milk this way, it’s frothy like a latte.  Yum

Awesome. Thanks for sharing your experience.

Can you please provide the nutritional content for the drink?  I’m making this for my toddler and was specifically needing to know how much calcium plus other nutrients are in the milk.  Thx!


Hey Helena
Cronometer or Nutrition Data are fabulous third-party software programs that you can plug any of my recipes to get nutritional profiles.

Hi, I have a question. I live in Indonesia and I have no way of getting a vitamix blender. Is it possible to make this rice milk in a soy milk machine? It comes with a grinder and filter. I make my own soy milk and tofu all the time.



I have never used a soy milk machine. But, I don’t see why you couldn’t. If you’ve tried it, please let me know how you went. Thanks!

Hi. I’ve just tried this in a similar blender to vitamix and it’s rather watery. Would it have made much difference to blend longer? I did blend for a while and wasn’t much left over pulp, about a tablespoon, not even that.  Or would it be thicker if I added more rice?  Quite new to making alternative milks and usually make almond.  Thanks x

Rice milk is very thin and nowhere near as creamy as almond milk. You could absolutely use more rice. Highly concentrated rice milk is better strained. I hope this helps.

Hi thanks for the recipe. I have a nutri bullet. Would that work?


Yes, absolutely. You can make this milk in any blender. The texture will vary a little.

Can I make a whipped cream out of the rice milk?


I haven’t much success making whipped cream out of rice milk. It’s just too watery. I find coconut milk makes the best vegan whipped cream because of the high fat content.


Yes, you can absolutely use white rice. I just prefer to use brown for a bit of added nutrition. But, white rice milk is delicious.

I have never soaked the rice before cooking it.  That is a great idea.  I use our vitamix and always strain the milk through a nutmilk back if I am going to use the milk for drinking.  When made for baking, I never strain the milk.


Do you recommend saving the filtered blended rice to use? I’ve saved almonds and coconut before, but this doesn’t seem like it would work since the rice is cooked.


You could dehydrate the rice and use it in burgers. But, I typically find it too mushy.

Would grinding the rice to a flour before cooking could make a difference to the texture.?


You can absolutely grind rice to flour for better texture. You may still want to strain for consistency.

This is the first time I’ve been able to make rice milk and enjoy it!  I used wild rice & added two dates in the blender.  I’ve made rice milk before, but it was always terrible!  I believe soaking really made the big difference.  I’m so happy to have found a recipe I enjoy, and now I can stop buying it at the store!


Oh, I am so pleased this recipe has been useful for you. Thankyou for taking the time to leave a lovely comment and share your experience.

If you are big fans of brown rice milk, try NutriBrownRice. Visit or

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