8 cups water
1 cup long grain brown rice
1 to 2 tablespoons unrefined sugar or maple syrup (optional)
2 teaspoon vanilla extract (optional)
1. In a large pot over high heat, combine water, rice and salt. Bring to a boil, then turn down heat to simmer for 3 hours.
2. Fill a blender halfway with the very well-cooked rice, and add an equal part water (i.e., another 8 cups of water for the whole batch). Blend for a minute or two until the rice is fairly smooth.
3. Strain. a. Funnel Method: The most efficient way to strain your rice milk is to use a mesh bag or cheesecloth and a wide mouth funnel. Put the mesh through the funnel into the container you want to store your rice milk in. I like to use mason jars. Pour the rice mixture into the bag through the funnel. If you use a container with a wide opening, you might not need the funnel. Pull the mesh up through the funnel, squeezing the water out of the rice.
b. Strainer Method: If you don't have a mesh bag or cheesecloth, you can use a mesh strainer. Pour the rice mixture through the strainer into a container.
4. Swirl the rice around with your hand to push all of the water through. Be sure to use a bowl or container that's bigger than your strainer, otherwise you'll most likely make a mess. This usually means transferring the milk after straining to your container for storage, but in the long run it's less clean-up.
5. Stir in sugar and vanilla extract, then transfer to storage container.
Source of recipe: To watch a free video of me making this recipe for rice milk, so I can show you the exact techniques that will make the perfect recipe, go to http://www.healthyveganrecipes.net/video/recipe-for-rice-milk