Rice Milk


  • 4 cups water
  • ½ cup uncooked brown rice or 1 cup cooked brown rice
  • 1 vanilla bean or ½ tsp vanilla extract


Boil the water, add rice and vanilla bean or vanilla extract. Cook till rice is soft.

Let cool, remove vanilla bean (if using) and put mixture into blender or food processor. Blend until very smooth.

Let stand for at least 30 minutes, and then pour the liquid on top into another container being careful not to let the sediments in or strain it. Refrigerate. It can be kept for at least 48 hours. Serve cold.