Korean Rice Milk

Preparation: 10 min
Waiting time: 15-20 min
Cooking time: 15-20 min
Portion: 1 liter rice milk
Difficulty: 1/5

-Rice: 50 gr
-Sticky/ Glutinous rice: 50 gr
-Water: 500 ml
-Milk: 500 ml
-Granulated sugar: 25 gr
-Sweetened condensed milk: 50 gr


  • Mix 50 gr rice with 50 gr sticky rice in a clean bowl
  • Pour 1-1.5 liter of water into rice bowl to wash the rice. Then rinse
  • Transfer rice to hot frying pan and fry rice on medium heat until it turn to light yellow color
  • Turn the stove to low heat to fry and stir rice continuously to golden brown and you can smell fried rice fragrance.

Please note that don’t fry rice too long on stove after turning to golden brown because it’ll be burn easily

  • Remove frying pan from stove and transfer fried rice to saucepan
  • Pour 500 ml water and 500 ml milk into the saucepan and bring to boil at medium heat in 3-5 minutes
  • When the milk is boiled, turn the stove to low heat and add 50 gr sweetened condensed milk in saucepan. Stir well and bring to a simmer in 5-10 minutes
  • Check the rice in saucepan, if they’re cooked and soft then turn off the stove and pour the milk in container through a sieve.
  • Let the milk chill at room temperature for 15-20 minutes, then transfer to bottle and store in fridge
  • Best use within 3-5 days
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