Oat or Rice Milk
Prep time: 
Total time: 
Serves: 4 cups oat milk; 6 cups rice milk
  • ¼ cup uncooked steel-cut oats, rinsed
  • 4 cups water
  • ½ teaspoon vanilla extract (or seeds from ½ vanilla bean)
  1. Place the oats and water into a blender, and set aside for at least 15 minutes.
  2. Blend on high speed for 20 to 30 seconds.
  3. Hold a nut milk bag over a large bowl, and pour the water-oat mixture through the bag. Squeeze the bag (gently at first when full), wringing until all the water has filtered through. Discard any pulp or residue.
  4. Pour the bowl of oat milk into a 32-ounce Mason jar (or other storage container). Taste it, and if it’s too rich or thick add some water; or if it’s not rich or thick enough, make a note for next time to add less water. Add the vanilla extract or vanilla bean seeds, and stir. Keeps for about 5 days in the refrigerator. The milk will have separated after sitting, so shake it well before using.
  5. To make rice milk, (1) use 1 cup cooked brown rice (see Notes) with 6 cups water; (2) blend immediately (soaking is not necessary); and (3) after straining, pour into 2 Mason jars.
To make 1 cup of cooked brown rice, bring 1 cup of water and ½ cup of brown rice to a boil in a medium saucepan. Reduce the heat to low, cover, and simmer for 45 minutes (for long-grain rice) or 50 minutes (for short-grain rice).
Nutrition Information
Serving size: ¼ recipe (about 1 cup oat milk) Calories: 39 Fat: 0.6g Saturated fat: 0.1g Carbohydrates: 6.8g Sugar: 0.3g Sodium: 0 Fiber: 1g Protein: 1.3g Cholesterol: 0
Recipe by Straight Up Food at https://www.straightupfood.com/blog/2012/09/20/nondairy-milks/