Homemade Rice Milk

One of the last times I priced rice milk in the grocery store,

it was over $3 a quart.  Not so long ago,

we paid $1.69 for the same container.

Enough is enough.

I found this recipe online here.

Being lactose intolerant, cow's milk was given up long ago.

Alternative milks have been a Godsend.

They are used in baking, with cereal and

the morning cupa Joe.

I wondered if I could make my own.

It was worth a try...

Brown rice is cooked according to package directions.

1 C of cooked rice is mixed with:

4 C water

1 T sweetener (I used honey)

pinch salt

flavoring as desired (vanilla, almond, etc.)

Blend with hand or standing  blender for 4 minutes.

Strain with cheese cloth or fine sieve.

Transfer to containers.

***Note:  This rice milk is a bit thinner

than what we were used to.

It works well in recipes,

but not quite as tasty as the store bought versions

for drinking straight up.

I plan to try another method later in the week,

so I'll post an update.

You can find the new version here.

Single-serving bags were stored in the freezer

for the next few batches.

Enjoy!