Rice Milk Kefir

Fermented rice provides great health benefits. The lactic acid bacteria break down the anti-nutritional factors in rice resulting in an improved bioavailability of micro-nutrients and minerals such as iron, potassium, and calcium by several thousand percentage points. For example, after 12 hours of fermentation of 100 grams of rice, the availability of iron changed from 3.4 mg to 73.91mg (an increase of 2073%). The university also found that fermenting rice for as few as 3 hours significantly increases the bio-availability of nutrients.
When making non-dairy kefir, you just need to be sure the non-dairy milk has at least 8 grams of carbohydrates to give the bacteria something to eat. It uses the sugars and creates probiotics for you. You don’t get the sugar, but instead you get lots of healthy bacteria. If it doesn’t have 8 grams of carbohydrates, then you can add 1 teaspoon of Prebio Plus per quart, or you can also use date paste or raw sugar to give the bacteria food so it can make probiotics.
Course: Appetizer, Beverages, Breakfast
Servings: 1 quart


Rice Milk

Rice Milk Kefir (if using Live Milk Kefir Grains)

Rice Milk Kefir (if using Easy Kefir)

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Rice Milk

  • Add rice into a glass jar, cover with water and let soak for 8-12 hours.
  • After 8-12 hours, strain the rice and rinse it.
  • Pour rice and 4 cups of fresh water into a high speed blender. Blend on high for 1-3 minutes until it looks smoother.
  • Strain with a fine-mesh strainer into a quart jar and discard rice remains.

Rice Milk Kefir (if using Live Milk Kefir Grains)

  • Add milk kefir grains and Prebio Plus to your 4 cups of rice milk.
  • Ferment 12-24 hours (separation is normal).
  • Strain out kefir grains and place Rice Milk Kefir in the refrigerator or enjoy immediately. This will last at least a month in the fridge but will continue to get more sour over time. Place the kefir grains in fresh rice milk to culture again, making sure to add more Prebio Plus or raw sugar.

Rice Kefir (if using Easy Kefir)

  • Add the Easy Kefir packet and Prebio Plus to 4 cups of rice milk.
  • Ferment 12-24 hours. Separation is normal.
  • Place kefir in the refrigerator or enjoy immediately. It should keep for at least a month although it will continue to get more sour and tart.
  • If you would like to make more kefir, take 1/4 cup of this kefir, add to 3 – 3/4 cups of fresh rice milk, and culture again for 16-24 hours or until tart. You can do this many, many times over or until it stops working and making the milk tart, making sure to add more Prebio or raw sugar. Then you will need a new Easy Kefir package.


Non-dairy kefir tends to separate because of the water, but this is normal. It also doesn’t get thick like milk kefir does, but you can just shake it and drink it! It has tons of benefits.