This Fuller Life

Building health, sustainability and community.

Making Milk from Rice

I have made another culinary discovery. I can make milk with rice, and it tastes great :)!

For awhile now I have been on the alternate milk wagon. I have never really liked cow’s milk. Then a couple years ago I started doing research about what they feed the cows, how they process it, and what they add to the milk. Let’s just say, for me it was an easy choice and for the most part I try to stay away from dairy. Besides the occasional bowl of ice-cream and cheese on my pizza :). Fortunately, there are many substitutes, and I have tried hemp, coconut, almond, rice, and soy. I like all of them for different reasons and different uses. Unfortunately, they either have so many additives and fillers to preserve it and give it a certain consistency, or they are super expensive. I am sure many of you can relate, we are on a pretty tight budget for food, and I try to be thrifty and save money where I can. That is why I was so excited to find a recipe for making it myself. I found it off of Kim’s blog at Affairs of Living, and you can find the recipe and other helpful info here.
Basically, you start with 1/2 cup short grain brown rice. Rinse and place in a bowl to soak for 6-8 hours. Rinse again and place in a large pot with 6-8 cups of water. Then you can either cook it on the stove for an hour or put it in the crock pot on low for 6-8 hours or high 3-4 hours.
After it is done cooking, place in a blender and blend well.
After it is blended up you can let it cool down and put it in jars to go in the fridge. Or after it has cooled for a bit, you can add a tablespoon of miso and let it culture for 12-24 hours. Stir it every so often, but don’t use a metal utensil(it reacts to the fermentation process). I have gone the miso route both times I have made it so far and I love it! It gives it a slightly sweet and more complex flavor. You can taste it along the way and once it is the way you like it, you have the option to add flavors like dates to sweeten or cinnamon and vanilla, or after it is done culturing put it in jars and place in the fridge. If you look at the recipe on Kim’s site she can give you a bunch of ideas to change up the flavors and more information on why homemade rice milk is better for you.

Letting it culture and create some awesome probiotics!

Enjoying my rice milk with a big slice of banana bread!
I don’t have any pitchers that would work to keep it sealed tightly, so I put the milk in old spaghetti sauce and peanut butter jars. Both times I have made it I haven’t added any sweeteners or extras besides the miso and I think it is delicious. Next time I make it though, I think I will try a variation of brown rice and amaranth and use some dates to sweeten. I will let you know how that goes.
If you try making some tell know how it turns out :).


  1. Where do you buy your miso and brown rice from? And what is the difference between culturing and fermenting? I want to start back with adding probitcs in my diet. What are your thoughts on USDA certified organic milk?

    • Noelle Fuller

      October 28, 2014 at 7:22 pm

      Hey! I have bought brown rice and miso from lots of different places over the years. Where are you living now? I think a good place to get them would be either from Dekalb Farmers Market (south of atlanta) or the Buford Highway Farmers Market (north of atlanta). They have a great selection. Especially for the miso, you want to make sure it is GMO free or labelled organic. I am sure you could also find those things at a place like whole foods. I don’t live close to one so I don’t know what they have. It all depends on what is around you, but it probably shouldn’t be too hard to find. Culturing and fermenting are the same thing. haha They are used interchangeably to describe the process of letting wild yeast and bacteria from the air create a culture/ferment where the organisms are consuming the carbohydrates in food making it more digestible and nutritious :). I think it is so cool!

      As far as milk goes. My body doesn’t tolerate dairy too well, so usually if I need it for a recipe I will use coconut milk instead. If you really like milk and your body seems to handle it okay, then for sure the organic milk is better than non-organic.

      Hope that answers your questions. I haven’t made the rice milk in a long time but I remember really liking it. So let me know if you give it a try! haha Now it is too much work and I just go for coconut milk when I need a diary free alternative :). Thanks for the comment!

Don't be shy, leave a comment and let me know what you think!

© 2018 This Fuller Life

Theme by Anders NorenUp ↑