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More and more people are turning to rice milk as a dairy alternative. Some are vegans or allergic to dairy and looking for an alternative to soy. One lady I know said she uses rice milk because she is worried about getting too much protein (which really not only possible but happens every day to many people in the US). But the rice milks available are quite expensive. A quart of Rice Dream at WinCo (a discount grocery store in my area) runs over $2 a quart (I’m thinking it’s closer to $2.50, but I haven’t checked it lately). Even buying it in bulk at Costco or Sam’s Club is still pricey, especially if you drink a lot of it.

So when my son turned up allergic to both dairy and soy, and refused to drink plain water, I did what many parents in my situation do, and turned to rice milk. After a couple of weeks, though, I decided to make my own. I found a recipe here, and this is what I am demonstrating in the video below (please note that the original recipe makes 4 quarts, not 2, but my son can’t drink it that fast):

You might also want to see how I start the blender when making rice milk. And don’t forget to label the jars so that you know how long ago you made the milk!

I am participating in Smockity Frock’s link-up carnival. Please go there to see what Connie and her friends are demonstrating this week.

Tomorrow I’ll be showing you a neat tip for making your own olive oil sprinkler. You know, so that when you turn it upside down it puts out a teaspoon or less per shake, so you don’t have to worry about accidentally dumping half the jar in your recipe! You won’t want to miss this!

One Response

  1. Thanks for the tutorial. I have also seen recipes for how to make rice milk with a juicing machine. I might try both ways and see how they compare. I am not alergic to regular milk, but I have acquired a taste for rice milk, expecially on my cold cereals.

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