I'm not a fan of commercial rice milk, as it's watery and lacks flavor. If you're going for rice milk, homemade milk made with soaked brown rice is the better option. Rice milk is not my first port of call. I prefer to use more nutrient-dense plant milks like almond milk or hemp milk. But for those people dealing with food allergies, rice milk is a winner.
The Chinese have given us many culinary gifts, and rice may be the greatest. The Chinese have been cultivating rice for about 9,000 years, and today, there are about 8,000 different varieties of rice. 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!
You can make rice milk with any variety of rice. I use brown rice for the neatest nutrition. For the best results, soak your rice to neutralize enzyme inhibitors and activate the full nutrient potential. You can find more information about soaking here.
Whole, unstrained rice milk contains the most nutrients. But, rice milk is more user-friendly strained. Use a nut milk bag (purchase these online or from health food stores) or knee-high piece of sheer nylon hosiery. Wash the bag thoroughly and dry fully to reuse.
Use unsweetened plain rice milk in recipes. For use on cereals or as a beverage, sweeten and flavor to taste.