Rice milk can be made from different types of rice, it is mostly bland with a slight sweetness especially when made with white rice. The commercial variety is not commonly available in Nigeria but it is sold in big stores abroad. They offer sweetened, plain or flavoured.

It is important due to certain factors

It is excellent for people living with lactose intolerance, those allergic to soy or nut milk, a good substitute for vegans, GERD, low FODMAP, vegetarian, and it is dairy-free.
Rice milk is the least likely milk to cause allergies.
It has low to zero fat, low sodium, no cholesterol or lactose.
It is a good electrolyte replacement to prevent dehydration in babies and children with diarrhoea.

The downside of Rice milk

It is high in carbohydrates, so not suitable for diabetics, especially when made from white rice with its high glycemic index. Rather, diabetics should use brown rice.
It cannot be a replacement for dairy in infants, children and pregnant women.
It has almost no protein, it is mostly carbohydrates and no calcium. The absence of calcium can be a positive or negative attribute. For those who are prone to kidney stones, lack of calcium is good.

Just like my Rice bread, you might wonder, why bother making rice milk instead of buying from the store?

It might not be readily available where you live.
You can make it at a fraction of the store price.
There are no added fake or synthetic minerals, no additives or preservatives.
You flavour your milk as you like.
Leftover rice can be used up for a refreshing drink.
Also, commercial rice milk contains oil for a creamier mouthfeel.

Plain rice milk is not very flavourful, it is naturally bland so a sweetener is needed and with a dash of flavouring, it tastes lovely. To sweeten your milk, use white sugar, brown sugar, jaggery, maple syrup, honey, molasses, artificial sweetener, golden syrup etc. You can add flavour with vanilla, chocolate, dates, lemon, cocoa powder, turmeric or cinnamon. Mix in a little turmeric to your milk for added nutrients and delightful, sunny colour.

Strawberry, mango, banana, coconut can all be blended into your rice milk, add a banana for a delicious milkshake. Brown rice gives a thicker consistency.

Uses of Rice Milk include

Drinking, baking, with cereal, in soups and curries. It can be used to make dairy-free condensed milk, use for smoothies and granola.

To make Rice milk using cooked rice

1/2 cup cooked rice
1 1/2-2 cups warm water
2 tablespoons sugar, dates or jaggery
1/4 teaspoon vanilla or lemon flavouring

If using dry dates soak overnight to soften, then remove seeds.

Boil your cooked rice a little more to get it really soft, rinse the parboiled rice to remove some of the starch which can cause a slimy, gummy feel to the milk (this step is optional).

cooked rice in a plate — Soft cooked rice

Using a potato masher, mash rice (skip if you have a powerful blender).

slightly mashed cooked rice in a bowl — Slightly mashed rice

Place rice, warm water and sugar (dates or jaggery) in a blender. Blend together until smooth and creamy.

Strain using cheesecloth, a very fine strainer or chiffon fabric.

Stir in flavouring.

Store in the fridge to cool.

Note

If your cooked rice is not soft cook to soften further.
Add turmeric when blending rice for a bit of colour.
Rice milk can also be made using raw rice. Soak in hot water before grinding.

If you enjoyed my Rice milk using cooked rice, you will also enjoy my kunun aya deluxe, Sugarcane-Tigernut drink, kunnu aya, Tigernut milk, Mango Lassi and Carrot/Orange juice.