If you're trying to figure out how to make rso at home, you've probably already heard some of the legendary stories behind this thick, dark oil. Rick Simpson Oil, or RSO, has gained a massive following because it's a full-spectrum extract that keeps all the plant's goodness intact rather than just isolating one or two compounds. The best part is that you don't need a million-dollar lab to make it. You just need some patience, some high-quality flower, and a healthy respect for the process.
Let's be real for a second: making your own oil can feel a bit intimidating the first time. You're dealing with solvents and heat, which is a combination that requires your full attention. But once you get the hang of it, it's actually a pretty straightforward kitchen project. Plus, making it yourself is way more cost-effective than buying those tiny pre-filled syringes at a dispensary every week.
Getting Your Supplies Ready
Before you even think about turning on the stove, you need to gather your gear. You don't want to be halfway through a sticky mess and realize you forgot a strainer or, worse, you ran out of solvent.
First, you'll need your starting material. Most people use about an ounce of dried, high-quality flower. You can use shake or trim if you're on a budget, but the quality of your oil is directly tied to the quality of your buds.
Next up is the solvent. This is where people sometimes get confused. You want a high-proof, food-grade alcohol. 95% Grain Alcohol (like Everclear) is the gold standard here. Some people use isopropyl alcohol, but since you're likely using this for wellness purposes, sticking to food-grade ethanol is much safer and cleaner.
You'll also need: * Two large glass bowls or food-grade buckets. * A fine-mesh strainer and some cheesecloth (or coffee filters). * A rice cooker (this is the easiest way to control the heat). * A plastic spatula. * Large plastic syringes for storage. * A small fan for ventilation.
A Note on Safety
I can't stress this enough: alcohol vapor is incredibly flammable. You aren't just cooking; you're evaporating a solvent that can catch fire with the tiniest spark. Do not do this near an open flame, don't smoke while you're doing it, and for the love of all things holy, make sure your kitchen is well-ventilated. Open every window and point a fan toward the window to blow the fumes outside. If you can do the evaporation part outside on a porch or balcony, that's even better.
Step 1: Decarboxylating Your Flower
While some people skip this and let the rice cooker do the work later, I'm a big fan of decarbing your flower first. This process "activates" the compounds in the plant. If you don't do this, you might end up with an oil that isn't nearly as potent as it should be.
Break your buds down into small pieces—don't grind them into dust, just small chunks. Spread them out on a baking sheet and pop them in the oven at about 230°F (110°C) for 30 to 45 minutes. You're looking for the color to shift to a light toasted brown. Once that's done, let it cool down completely.
Step 2: The First Wash
Now comes the fun part. Put your decarbed flower into one of your glass bowls and pour enough of your high-proof alcohol over it to completely submerge the buds. Use your spatula to stir and crush the mixture for about three to five minutes.
You're essentially washing the resin off the plant material. The alcohol acts like a magnet for all those sticky trichomes. Don't overdo it, though. If you let it sit for hours or days, you'll end up pulling a lot of chlorophyll and plant waxes into the mix, which makes the RSO taste pretty bitter and look like swamp water. A quick, vigorous wash is usually all you need to get the good stuff.
Step 3: Straining the Mix
Once you've finished the "wash," you need to separate the liquid from the plant material. Place your strainer over your second bowl and line it with cheesecloth or a coffee filter. Pour the mixture through.
You'll want to squeeze that cheesecloth tight to get every last drop of alcohol out. That liquid should be a deep green or amber color. At this point, some people like to do a second wash on the same flower to make sure they didn't miss anything, but the first wash usually contains about 80% of the potency. If you do a second wash, just keep that liquid separate or mix it in—it's up to you.
Step 4: The Evaporation Process
This is where your rice cooker comes into play. A rice cooker is perfect because it maintains a steady, low heat that won't burn your oil. Do not use a pot over a gas stove.
Pour your green liquid into the rice cooker. Fill it about three-quarters of the way. Turn it on and leave the lid off so the alcohol can evaporate. This is the part where the fan is non-negotiable. You want those fumes moving away from the machine and out the window.
As the level of the liquid drops, you can carefully add more of your mixture until it's all in the pot. You'll notice the liquid getting thicker and darker as the alcohol disappears. It will eventually start to bubble—those are the last bits of alcohol leaving the oil.
Step 5: The Final Finish
When the liquid has turned into a thick, dark, molasses-like substance and the bubbling has slowed down significantly, you're almost there. To get those last few drops of alcohol out, you can add a few drops of water (literally just 10-12 drops) to the mix right at the end. This helps the last bit of alcohol evaporate without scorching the oil.
Keep a very close eye on it now. You don't want to overcook it and ruin the flavor or potency. Once it's thick and the bubbles are mostly gone, turn off the rice cooker. Let it cool for just a minute or two—not too long, or it will turn into a solid brick that's impossible to move.
Step 6: Syringing the Oil
While the oil is still warm and runny, use your plastic syringes to draw it up. This is usually the messiest part of the entire "how to make rso at home" journey. If the oil gets too thick, you can set the syringes in a bowl of warm water for a minute to loosen it up.
Store your syringes in a cool, dark place. A kitchen cabinet or a drawer is perfect. Since you used high-proof alcohol and heat, RSO has a pretty incredible shelf life and will stay potent for a long time.
How to Use Your Homemade RSO
Now that you've got your finished product, you might be wondering what to do with it. RSO is incredibly concentrated. The standard advice is to start with a dose about the size of half a grain of rice. It's very strong, so don't go overboard until you know how it affects you.
You can eat it straight (though it tastes very earthy), put it on a piece of bread, or even mix it into some coconut oil if you want to make it easier to dose. Some people even use it topically.
Troubleshooting Common Issues
If your oil came out too runny, it probably means there's still a bit of alcohol left in it. You can put it back into a heat-safe glass dish and set it on a candle warmer for a few hours to finish it off.
If it's too thick to get out of the syringe, it just needs a little bit of warmth. Don't microwave it! Just hold the syringe in your hand for a bit or use the warm water trick I mentioned earlier.
Making RSO is definitely a "practice makes perfect" kind of thing. Your first batch might be a little messy, but by the third or fourth time, you'll be doing it like a pro. Just remember to keep those windows open and keep the heat low, and you'll have a high-quality, full-spectrum oil that you made all by yourself. It's a pretty satisfying feeling to know exactly what went into your extract from start to finish.