Wild Rice Milk Recipe

This creamy rice milk uses wild rice which adds more nutrition and eliminates the risk of arsenic, synthetic vitamins, and cheap fat found in store brands.

Course Drinks
Servings 4 cups
Calories 150 kcal
Author Sarah Pope MGA



  1. Place wild rice in a large bowl. Add enough filtered water to cover. Stir in sea salt. Leave on the counter uncovered for 7-8 hours or overnight.

    soaking wild rice
  2. Drain wild rice and discard soaking water. Rinse and drain again.

    rinsing wild rice
  3. Place wild rice and 8 cups filtered water in a pot or slow cooker (I use a VitaClay). Bring to a boil and then turn down heat to simmer with lid on for 2-3 hours or until rice is soft and mushy.

  4. Leave wild rice and water in the pot or slow cooker and blend thoroughly with a handheld blender.

    blended rice milk
  5. If a very smooth rice milk is desired, strain out wild rice hulls. If slight texture to the rice milk is acceptable, do not strain.

  6. Add hydrolyzed collagen peptides, avocado oil, vanilla extract and optional stevia extract. Blend once more with the handheld blender.

    wild rice milk blended
  7. Cool to room temperature and then refrigerate. Wild rice milk will last 4-5 days in the refrigerator. It also freezes well for later use.

  8. Serve wild rice milk cold on its own or blended into smoothie of choice.

    rice milk in a glass

Recipe Notes

Use of hydrolyzed collagen peptides also referred to as collagen hydrolysate adds a healthy source of protein to the wild rice milk.

Please do not substitute with protein powder!

This rice milk recipe has 6 grams of protein per serving and 3.5 grams of fat (2.5 g monounsaturated, .5 g saturated, and .5 g polyunsaturated). 

Nutrition Facts
Wild Rice Milk Recipe
Amount Per Serving (1 cup)
Calories 150 Calories from Fat 32
% Daily Value*
Fat 3.5g5%
Saturated Fat 0.5g3%
Polyunsaturated Fat 0.5g
Monounsaturated Fat 2.5g
Carbohydrates 24g8%
Fiber 1.5g6%
Protein 6g12%
* Percent Daily Values are based on a 2000 calorie diet.