Store-bought milk alternatives can be high in phosphorus and potassium, and because these micronutrients aren’t typically included on product labels, and recipes change often, knowing which to buy requires research and diligence. Thankfully, you can easily make rice milk on your own, so you’ll know exactly what’s in it. To serve on its own or in cereal, add the optional vanilla extract to give the rice milk some extra flavor, but when using rice milk for cooking, it’s best to leave it out.
1 cup long-grain white rice
4 cups water
½ teaspoon vanilla extract (optional)
1 In a medium dry skillet over medium heat, toast the rice until lightly browned, about 5 minutes.
2 Transfer the rice to a jar or bowl, and add the water. Cover, refrigerate, and soak overnight.
3 In a blender, add the rice and water, along with the vanilla (if using), and process until smooth.
4 Place a fine-mesh strainer over a glass jar or bowl, and pour the milk into it. Serve immediately, or cover, refrigerate, and serve within three days. Shake before using.
Substitution tip: Rice milk can be substituted in most recipes calling for whole milk or another nut milk as a low-fat, low-phosphorus, and low-potassium alternative. Use an equal amount of rice milk in place of other milk products, and proceed as directed in the recipe.
Per Serving Calories: 112; Total Fat: 0g; Saturated Fat: 0g; Cholesterol: 0mg; Carbohydrates: 24g; Fiber: 0g; Protein: 0g; Phosphorus: 0mg; Potassium: 55mg; Sodium: 80mg