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

  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.