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Rice Milk: Lactose-Free And Gluten-Free

The rice milk isn’t exactly cheap and it’s also ultra-heat treated, so it’s canned. However, you can make your own rice milk very cheaply and very quickly. In addition, it is not only vegan but also lactose- and gluten-free.

Rice milk is vegan, gluten-free and lactose-free

Rice milk is traded under the name rice milk because the term “milk” is protected by law and is reserved for udder secretions only. We still call the drink rice milk because this name is simply more common.

Rice milk is vegan, gluten-free, lactose-free, and tastes good. However, the taste is very inconsistent and differs greatly depending on the manufacturer. Some brands taste bland and watery, while others are milky and sweet. Here it is important to try out which rice milk suits your personal taste best. However, if you make your own rice milk, you can regulate the consistency and taste yourself and, of course, choose the ingredients yourself.

The different brands also differ greatly when it comes to ingredients. There are rice drinks with added sugar, flavorings, and emulsifiers, all ingredients that are basically not necessary, as shown by high-quality rice drinks from health food stores (e.g. from Natumi), which consist of nothing more than rice, water, some oil and a pinch of salt.

However, rice milk is not in the refrigerated section, so it is a can because it has been UHT. So if you prefer fresh food or home-made food, you should make your own rice milk, which is extremely easy:

How can you make rice milk yourself?

You need a good blender to make rice milk and if you like very fine rice milk, you also need a very fine sieve or even better a so-called nut milk bag. Alternatively, a clean kitchen towel can also be used.

The ingredients:

The ingredients for the rice milk are quickly listed. You need nothing more than

  • rice
  • water
  • a pinch of salt
  • a sweetener of your choice (e.g. pitted dates, agave syrup, or rice syrup)
  • possibly vanilla

The preparation

The rice is first washed thoroughly. Then it is boiled in water until soft (1.5 liters of water for 100 g of rice). The cooking water is then poured off, which is very important so that the rice milk does not become “slimy”.

Then the cooked rice is put into a powerful blender with 1 liter of lukewarm(!) water, a pinch of salt, vanilla, and a sweetener – amount and type according to personal preference – and mixed at the highest level.

The milk could now already be used, e.g. B. for mueslis or shakes. If you want very fine milk to drink, you can strain it now (or after an hour of rest) through a sieve, a nut milk bag, or a kitchen towel.

Unsifted rice milk has benefits

The advantage of unsifted rice milk is that all the nutrients and vital substances of the rice are retained. If, on the other hand, you sieve the milk, you naturally also remove some of the valuable minerals, trace elements, and vitamins.

The homemade rice milk will keep in the fridge for 3 to 4 days.

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Written by Micah Stanley

Hi, I'm Micah. I am a creative Expert Freelance Dietitian Nutritionist with years of experience in counseling, recipe creation, nutrition, and content writing, product development.

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