Fermented Rice Milk

This is a really tasty way to make rice milk. This recipe is from Nourishing Traditions by Sally Fallon. One of my many favorites from her cookbook.

Makes 2 quarts

  • 1/2 c brown rice
  • 8c filtered water

Cook rice in water for several hours until it is very mushy. Pass it through a mill or sieve.

Add to the mushed rice:

  • 1/4 c whey
  • 1 t sea salt

Place in 2 qt jug. Cover tightly and allow to stand at room temperature for 2-3 days.

Transfer to fridge. Separation of contents is normal.

To make into a drink, blend:

  • 1/4 c raw honey or maple syrup
  • 1 t cinnamon

Add water, until you find your preferred consistency and serve over ice.

This recipe is from Egypt but tastes just like orchata. The Egyptians also have a tamarind drink similar to the tamarindo a Central American drink. Long-cooked brown rice is very supportive to the GI tract and easy to digest.

6 Comments

  1. Erin says:

    I know this is a really old post, but I’m hoping you can tell me if it’s supposed to taste a bit sour before adding the honey? I let it ferment for 2 days and it tastes sour. I just want to make sure it’s normal! Thank you!

  2. Thomas says:

    I’ve just tasted the fermented rice, but I think it hasn’t fermented. Could it be because I used tapwater which wasn’t filtered ? By boiling, I thought the chlorine (inside the water) would disappear… Anyway, how is this fermented rice supposed to taste… sweet isn’t it ?
    Very nice recipes here !

  3. Laura says:

    I just made this recipe from Nourishing Traditions and it is delicious! It doesn’t even come close to store-bought rice milk. I will definitely be making this again and again.

    Leave a Comment