Instructions

Step 1 – Add the rice, water, and a pinch of salt into a saucepan and bring it up to a gentle simmer, cooking for 15-20 minutes, or until the rice is cooked through, but doesn’t disintegrate when bitten into.

Step 2 – Once cooked, leave the whole rice mixture in the saucepan with the heat off for 10 minutes, to allow the rice to absorb the water and cool down a bit.

Step 3 – Pour the rice mixture into a blender and blend at medium speed for about 1 minute, or until no solid lumps of rice remain.

If you want thick rice milk, simply serve it now, and store the remainder in the container in the fridge for up to a week!

However, for a thinner, more pourable rice milk:

Step 4 – Pour the rice milk mixture into a cheesecloth or nut milk bag, a little bit at a time, and then squeeze it tightly, turning it again and again to extract the liquid. Once it is all extracted, simply store it in the fridge and enjoy!