Tune in Recipe blog Rice milk 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 960ml water 400g 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 Tip cooked rice into a blender and add the water. If using optional dates, vanilla, cinnamon or salt add now. Blitz everything on the highest speed until smooth. 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.