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Rice Milk

Rice Milk

degree-icon Easy
time-icon 5 Minutes
time-icon 1 Hour
time-icon 1-2 Hours
time-icon 4-5 Cups
time-icon 1/2 Cup
degree-icon Easy
time-icon 5 Minutes
oven-icon 1 Hour
snow-icon 1-2 Hours
plate-icon 4-5 Cups
dish-icon 1/2 Cup

Recipe Box

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Ingredients

Rice Milk
  • 3/4 cup uncooked long grain white rice, soaked in hot (not boiling) water for 2 hours
  • 4-5 cups filtered water (less if you want it thicker, more if you want looser)
  • 2 tablespoons Sunflower Lecithin
  • Pinch of sea salt
  • Optional Add-Ins:
  • 1 tablespoon Maple Syrup, Honey, or other sweetener
  • 1/2 teaspoon Vanilla Extract
  • 2 tablespoons Cocoa Powder
  • 1/4 cup Fresh Berries

How To

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Rice Milk
  • Soak rice in 2 cups very hot (not boiling) water for 2 hours, then drain to remove excess starch. The rice should be soft but still very raw.
  • Place all of the ingredients into the MagicalButter machine and secure the lid.
  • Press the Blend/Clean button and let he machine run it's cycle. Once it's done, run it a second time.
  • Once the second cycle has finished, strain your rice milk through your filter bag to remove the leftover pulp.
  • Store in an air tight jar or covered bottle and refrigerate. Will keep for 4-5 days, though best when fresh! Shake well before drinking. Enjoy!