Rice Milk

(EZ recipe)Place the raw rice in a VERY large pot and rinse well under sink until all the talc washes off and the water is clear. Cover with about 2 quarts of water (you can always add more water later). Place on high heat, covered, until the water comes to a rapid boil. Turn down the heat and simmer for about 45 minutes. If you are using brown rice, simmer another hour. Check the pot periodically so that the water does not boil over. Add vanilla extract and simmer for a few more minutes. The water/rice mixture should be very cloudy and the cooked rice grains should have lost its integrity (the grains should be falling apart).
Keep covered until until it cools to a lukewarm temperature.
When cooled, add sweetener. I use white vegan sugar because that's my preference. Then place the ingredients in a blender. I usually have to do this in 3 or 4 batches. Using a soup ladle, place some of the mixture (rice and all) in a blender and blend on high for about 3-4 minutes. The grains should be completely pulverized.
I put the finishe'd product in an old juice jar with a lid. Refrigerate the mixture until ice cold. I think it even tastes better the next day!!! Add more ice water or sweetener ti adjust taste if needed. This recipe is easy and literally costs me about 10 cents a gallon to make. Enjoy!!