3/4 cup rice (brown, unpolished rice is best, or a mix of brown and basmati)
6 cups water
1/4 cup sweetener of your choice
1/3 cup almonds (optional)
blender and/or grinder
small lidded jar
pitcher for holding finished milk
1. If you are using almonds, soak them in water for about 30 minutes, and then peel the skins.
Place the rice in a grinder or blender, and grind finely. The rice should resemble corn meal or semolina at this point.
2. Place the rice (and almonds, still whole, if using) into a jar. Add about 4 cups of water and mix. Place lid on jar and refrigerate overnight.
3. The next day, place the mixture and the sweetener into a blender. Gradually adding the remaining 2 cups of water, blend until smooth.
4. Pour this mixture through a cheesecloth (or other filter) into a pitcher. Refrigerate for at least 15 minutes. Enjoy!
You can add almost any spices to this that you like. I enjoy either vanilla, cinnamon, or cardamom.