Make Homemade Rice Milk
2 c water
1 c short grain brown rice
2 c hot water
Bring the first 2 cups water to a boil in a medium saucepan. Add the uncooked short grain brown rice, return to a boil, reduce heat, and simmer for 45 minutes. Combine the well-cooked rice and the 2 cups hot water in a blender until smooth. (Leave the center of the blender lid off and cover the whole lid with a folded kitchen towel-- this will prevent the hot air from exploding the mixture out of the blender.)
The mixture will be thicker than dairy mik or soymilk, but may be thinned with a bit more water as desired. It will thicken further when chilled. Store in a tightly-covered, scalded jar in the refrigerator, and shake well before using. This only keeps for 2 or 3 days.
Makes 1 quart, good for cooking.