Rice Milk

Creamy and smooth, without a perfect blank-slate flavor, rice milk is a favorite of many. Brown rice will result in a slightly sweeter milk than white rice.


  • For Soyajoy, 1/2 cup plus 1 tbsp (or 1 and 1/4 Sanlinx Cup) uncooked dry rice
    • For Soyapower, 1/2 cup (or 1 Sanlinx Cup) uncooked dry rice
  • Water


  1. Rinse rice with tap water
  2. Pour rice into your SojaJoy or SoyaPower
  3. Fill the pitcher of the machine with drinking water up to between the water level marks
  4. Align and place head of machine on, and plug in power cord
  5. Select “Grains”. Cycle will automatically begin.
  6. After about 27 minutes, the cycle will be complete and the machine will begin beeping. Unplug the power cord and remove the head.
  7. Rinse off the grinding blade of the machine and wipe off the lower parts of the machine head that were in contact with the milk. Rice milk is more difficult to clean when dried, so it is important not to skip this step.
  8. Enjoy!

Unlike soymilk or almond milk, rice milk doesn’t need straining. The nature of rice makes it so that no gritty solids are left over. This keeps the milk thick and creamy. Rice milk does separate slightly. This is completely normal, as it lacks the thickening and binding additives in commercial rice milk. Make sure to stir well before drinking.

You can flavor rice milk just like you’d flavor any other vegan milk. Honey, vanilla extract, sugar, and salt are all possibilities. Just make sure to add the flavoring after making the rice milk.