Rice Milk (Cooked or Uncooked)

Cooked Rice Milk 

  from the kitchen of a friend

Ingredients

4 cups hot/warm water

1 cup cooked rice (I've used white or brown)

1 tsp vanilla

Place all ingredients in a blender until smooth. Let the milk set for about 30 minutes, then without shaking pour the milk into another container, leaving most of the sediment in the first container.

This makes about 4 - 4 1/2 cups.

Notes:

When using cold water and the rice was cold (taken out of the refrigerator), it just doesn't come out that well.

I don't know why but its best to use warm water and warm rice. You can microwave to re-heat rice if you plan to use leftover rice, but fresh cooked seems to taste best.

I have even let it set longer than 30 minutes (overnight) without it making a difference.

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 Uncooked Rice Milk 

  from the kitchen of a friend

Ingredients

3 cups of uncooked short grain rice

3 cups of water

1 tsp vanilla

Notes: 

Place all ingredients in a blender and lightly blend it until smooth.

Add an additional 6 cups of water and any sweeteners at this point.

Next, allow everything to soak overnight.

In the morning strain the mixture through a cheese cloth or a fine sieve.

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Either way...  you have delicious rice milk.