Step 1

Note* For this recipe I'll assume you already have cooked rice. If not, simply cook it according to the package instructions.

Step 2

Use one cup of cooked rice and add it to a high-speed food processor/blender. Add the cups of water and blend.

Step 3

Begin by blending for around 20 seconds, stop and check the consistency. Blend for longer if required. I prefer my rice milk to be light so blend it for a minimal time. This means there's a lot of leftover rice pulp and it's fairly thin. However, for a creamy version then you can blend your rice milk for between 1-2 minutes. *

Step 4

I use my NutraMilk processor, which allows me to drain the liquid directly into a bottle while keeping any rice leftovers in the jug. When using a regular blender/food processor, after blending the rice with water, strain the milk into a bowl through a nut milk bag and squeeze gently to get all the milk out.

Step 5

Store in a glass bottle in the fridge for 4-5 days. It can also be frozen for longer-term storage.

Step 6

You'll know when the rice is past its best when it begins to smell 'sour'. **