Rockin’ Rice Milk (made using leftover cooked rice!)

Not only does it taste awesome, but it is a fantastic way to use up any leftover cooked rice. It averages out to less than $0.10 per gallon, and I can totally live with that price tag.

I haven’t found any difference (other than taste preference) using different types of rice. I’ve made this with white, brown, long and short-grain, jasmine, and even used a combo of different rice grains. Play with it and find the taste you like.

For 1 ¼ cup of rice milk you’ll need:

frugal vegan homemade rice milk cooked rice
  • 1 cup cooked rice
    (any kind or combo of types of rice)
  • 1 ¼ cups (or more) of hot water
    (NOT boiling. Let the water cool enough so that bubbles no longer break the water’s surface)
  • A pinch of salt
    (This is entirely optional, but it does bring out the flavor)

Combine all ingredients in a blender and blend until smooth. Add more water to get a thinner consistency if you like it like that. I like it as is, without straining, but you can strain the liquid through a fine-mesh strainer to get rid of any lumps and clumps.

Pour into a container and store in the refrigerator.

This keeps for about a week (though mine never lasts that long, I always drink it too fast!) This is amazing in soups, stews, and sauces. Great used in baking too!

frugal vegan receipe

You can also personalize this however you want by adding in a dry or liquid sweetener like maple syrup, agave, brown rice syrup, coconut sugar, or throw half of a date into the blender when your mixing.

Go wild and add a few drops of vanilla or maple extract, or try cinnamon or ginger for a truly divine taste.