Reprinted from The Blood Type Diet Website (

Rice Milk
Contributed by: RuthiegirlAdded: Aug 26, 2010 at 10:32 AM


This rice milk is a bit thicker and less sweet than commercial rice milk, but still works great in smoothies or as a creamer in tea or hot cocoa. You can add your own sweetener if you want to drink it plain.

  • 1/4 cup uncooked white rice
  • 1/4 teaspoon Sea Salt
  • 1 teaspoon olive oil (or any other oil)
  • 4 cups filtered water
How to make it:
  1. Put all ingredients into a pot.
  2. Simmer on 'medium-low' for 4-6 hours.
  3. When rice is mushy and contents of the pot look gummy, turn off heat and let mixture cool for half an hour to an hour.
  4. Pour contents into blender and blend on high.
  5. You may need to do this in 2 batches.
  6. Pour blended mixture into a clean cloth napkin or other thin woven fabric (such as a clean old pillowcase.)
  7. Gently squeeze the liquid through the fabric into a clean bowl.
  8. You will be left with a creamy rice milk in the bowl and thick rice sediment in the napkin;
  9. this thick sediment can be eaten as a hot rice cereal or discarded.
  10. Transfer the strained milk into a storage container. Add more filtered water if it seems too thick.
  11. You can add any sweetener or flavoring you want.
    This keeps about 1 week in the refrigerator. It cannot be frozen- that completely ruins the texture. I use the '3' setting (out of 10) on my electric stove. You can also use a crock pot set to 'high' for 4-6 hours.