How to Make Rice Milk

3/4 cup uncooked brown basmati rice  
4 cups water (use less water for thicker, creamier milk!)
1 pinch sea salt
1 whole date, pitted 
1/2 tsp vanilla extract (optional)
2 Tbsp cacao powder for "chocolate milk" (optional)

  • Soak rice in 2 cups (amount as original recipe is written // adjust if altering batch size) very hot (not boiling water) for 2 hours. The rice should be soft but still very raw - you should be able to snap a piece in half with your fingernail without much effort. Drain and add to a high-speed blender.
  • Add water, salt, and any additional add-ins (optional). Top with lid and cover with a towel to ensure it doesn't splash. Blend for about 1 minute until the date specks are very small and the mixture seems well combined. It doesn't have to be 100% pulverized.
  • Scoop out a small sample with a spoon to test sweetness. If it's not sweet enough, add more dates.
  • Pour the mixture through a fine mesh nut milk bag,
  • Transfer to a sealed container and refrigerate. Will keep in the refrigerator up to 5 days