Homemade Rice Milk

Dairy substitutes are important in the renal diet because one cup of cow’s milk has 222 mg of phosphorus and 349 mg of potassium, and goat’s milk has even more. Rice milk is a slightly sweet, creamy ingredient that works with most recipes as a dairy substitute. You can add a little vanilla extract or other flavoring if you want different options for beverages or meals. It can even be frozen. Upon thawing, just stir well to recombine ingredients.

Serving size

1 cup

Makes

5 cups

Ingredients

1 cup cooked white rice

4 cups filtered water, plus more for soaking

Nutrition Info

Makes: 5 cups  Serving size: 1 cup

Calories

112

Fat

0 g

Saturated Fat

0 g

Trans Fat

0 g

Cholesterol

0 mg

Carbohydrates

24 g

Sugar

0 g

Fiber

0 g

Protein

0 g

Sodium

80 mg

Calcium

20 mg

Phosphorus

0 mg

Potassium

55 mg

Instructions

  1. Put the rice and water in a food processor (or blender), and blend until creamy and smooth, about 4 minutes.
  2. Pour the rice milk through a doubled layer of cheesecloth or a fine sieve into a container. Squeeze the rice meal left over in the cloth to remove all the liquid.
  3. Discard the rice meal, and store the rice milk in a sealed glass container in the refrigerator for up to 1 week.

Brown rice can be used in this recipe for a nuttier flavor, but this will increase the phosphorus and potassium content in the finished liquid. The amounts are not excessive, but worth being aware of when planning your meals.