As a home cook who's experimented with plant-based milks for years, I recommend rice milk as a top dairy-free alternative to cow's milk. It's naturally gluten-free, but store-bought options are often expensive. Making it yourself is incredibly economical and straightforward—no fancy equipment required.
In my experience, rice milk stands out for its ease of preparation, low cost, and excellent digestibility. It's gluten-free, won't overpower sweet or savory recipes, and has far less fat than cow's milk while providing vitamins B and essential minerals.
This simple recipe uses just two ingredients: rice flour and water.
1. Pour 1.2 liters of water into a carafe.
2. Mix 40 g of rice flour in 11 tablespoons of water from the carafe.
3. Boil the remaining water (1.2 liters minus the 11 tablespoons).
4. Once boiling, pour in the rice flour mixture.
5. Stir thoroughly to prevent lumps.
6. Bring back to a boil.
7. Simmer on low heat for about 3 minutes.
8. Stir occasionally.
9. Let cool.
Your homemade rice milk is ready! Always shake well before using to recombine.
- Use mineral water high in calcium for a nutrient boost.
- Customize with half a packet of vanilla sugar, a pinch of sea salt, walnut oil, spices, herbs, or orange blossom.
- Opt for high-quality, organic rice flour—different varieties yield varying textures, so experiment.
- I've used this in blinis, pancakes, madeleines, milk desserts, and risottos. For drinking, it's refreshing in summer, especially with cocoa.
