Here is the recipe for Rice Milk from "The New McDougall Cookbook". I have
never made it so have no idea how it turns out.
RICE MILK
4 cups water
1 cup cooked long-grain brown rice
1 teaspoon vanilla extract (optional)
Place all of the ingredients in a blender or food processor and process
until smooth. Refrigerate. Shake before using. Makes 1 quart.
For a smoother milk, pour through a strainer to remove some of the rice
fibers.
Hope this helps. Patty in Arizona
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