Looking for a clever way to use up leftover rice? Blending cooked rice with water is the quickest way to make dairy-free milk - easy peasy no need to squeezy.

Ingredients

• 960 millilitres water
• 400 grams cooked rice (brown, white or basmati - any sort will do)

Optional extras

• A few dates
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon cinnamon
• A small pinch of salt

Method

1. Tip cooked rice into a blender and add the water. If using optional dates, vanilla, cinnamon or salt add now.
2. Blitz everything on the highest speed until smooth.
3. Use a jug or funnel to pour the milk into a large glass jar with a secure lid. Store the milk in the fridge for up to 3 to 4 days. Shake the jar very well before drinking.

Why not try making oat milk next.