Name: Rice Milk
Total time: PLACEHOLDER
Ingredients: 4 cups water; 2 tablespoons long-grain white rice , rinsed; 2 teaspoons sugar (optional); ¾ teaspoon vegetable oil; ½ teaspoon vanilla extract (optional); ⅛ teaspoon table salt

Why This Recipe Works

We discovered that how you handle the rice matters. We first tried using soaked rice, but the milk was too thick and tasted cooked. After much testing, we found that there was no need to presoak the rice and that we needed far less than expected. Instead of soaking, we simply simmered the rice over low heat for 12 minutes to turn it tender. Blending the rice with all the other ingredients delivered a milk with a creamy texture and fresh flavor. The blender pureed everything, but we strained the milk just in case a few granules were left behind.

Before You Begin

The oil helps reduce the amount of foam that forms while processing; do not omit it. We found that sugar and vanilla helped round out the flavor; however, if you're cooking with this milk, we recommend omitting them.

Instructions

Bring water, rice, sugar (if using), oil, vanilla (if using), and salt to simmer in large saucepan. Cover and simmer over low heat until rice is very tender, about 12 minutes.

Carefully transfer rice mixture to blender and process until opaque and smooth, about 1 minute. Strain blended rice mixture through fine-mesh strainer into 4-cup liquid measuring cup or large bowl, stirring to extract as much liquid as possible; discard solids. Let cool to room temperature, about 30 minutes. Transfer milk to airtight container and refrigerate until well chilled, about 1 hour. Serve. (Rice milk can be refrigerated for up to 4 days; stir to recombine before serving.)