With only brown rice and water, you can make this incredibly tasty Sprouted Rice Milk in your own kitchen. It’s easy, tasty, fragrant, raw–and best of all, it’s easier to digest!As I make most of my food from scratch, plant milk is one of these. I rotate drinking Sprouted Rice Milk with sprouted almond milk, sprouted soy milk, and other kinds.

Even though I love all of them, I have to admit that Sprouted Rice milk is my favorite milk to make. From day one of soaking the rice to reaching the time to blend it, it gives my kitchen a fragrance of rice that makes my mouth watery–really!

Make it plain, and add your own favorite sweetener then drink it or use it as you see fit. Ready to step in and make Sprouted Rice Milk? Let me show you how!

Ingredients and equipment:

1. 1 cup (340 g) of brown rice of your choice. It can be short grain or long grain (I use long grain jasmine brown rice)
2. A glass jar (I use a quart size or bigger mason jar)
3. A sprouting screen and a band ( or a piece of cheese cloth with a rubber band)
4. A container to catch the excess water
5. 4 cups (940 ml) of filtered water.

Note: In the video I sprouted 2 cups (680 g) of rice and only used half for making the milk. I  kept the other half to cook with later.

Instructions:

1. Day 1: In a jar, add the amount of the rice you want to make and cover the jar with the screen. Rinse the rice thoroughly a few times, add filtered water and soak it overnight.
2. Day 2: Dump the water and rinse well. Tilt the jar in a container, and cover it with kitchen towels to keep it dark. Let it sprout for 2 more days., and repeat the rinsing each day
3. Day 3-4: Repeat the rinsing process.
4.  
5. Day 5: You can see tiny sprouts on all of the rice–even the broken parts. Rinse well and let the excess water drain.
6. In a blender, add the sprouted rice with 4 cups (940 ml) of filtered water and blend on high speed until smooth. Strain it through a cheesecloth and squeeze as much milk as you can. You can add your sweetener while blending or right before drinking it, or drink it plain. I like to use a small amount of Maple Syrup to sweeten mine. If you make more than you can finish at a time, store it in a glass container and keep it refrigerated. It stays fresh up to 3 days.

Have you made Sprouted Rice Milk before? Share it with me, I’d like to hear about it!