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Rice Milk

Rice milk easy to make yourself with just two ingredients (sugar-free & sustainable) perfect for smoothies, muesli or simply on its own.

10 Min.

Preparation

1. Soak: 
Put the rice pudding in a bowl and cover it completely with water. Leave it to soak overnight (at least 8 hours).

2. Bring to the boil: 
Pour off the soaking water and place the soaked rice pudding in a saucepan with 1.5 liters of fresh water. Bring the mixture to the boil for 12 minutes over a medium heat.

3. Leave to swell: 
Reduce the heat and leave the rice pudding to swell for about 40 minutes at a low temperature until soft.

4. Puree: 
Puree the mixture with a high-powered blender until it reaches a creamy consistency.

5. Filter (optional): 
If you want a particularly fine rice milk, you can filter the mixture through a fine-mesh sieve or a nut milk bag.

6. Store: 
Pour the rice milk into a clean glass bottle or carafe and store in the fridge. It will keep for 3-4 days.
 
Tip: Thanks to its natural properties, rice milk does not settle.


 
Nutritional information (approx.) for the entire recipe:

  • Calories: 370 kcal
  • Proteins: 7 g
  • Carbohydrates: 80 g
  • Fats: 1 g

 

Ingredients:

(approx. 1.5 liters)

  • 100 g rice pudding
  • 1.5 liters of water

 

Ideal for anyone who values sustainability and a healthy diet. Try this simple recipe and enjoy the mild, slightly sweet taste of the creamy homemade milk alternative!

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