Rice Milk Variation

I cook the rice ahead with usually 1 teaspoon oil and lightly salted. Go easy on salt or end product will taste funny.
Wash your hands well. Line up the above kitchen utensils near blender. Line up rice and other ingredients.
I just put about one cup of leftover cooked rice into blender. I'm not too scientific about it. Add water up to about 5 to 5 1/2 cup mark in blender. Add oil , vanilla, soy lecithin. Basically if everything you put in, including the rice, tastes good your finishe'd product will taste good.
Blend till smooth. I just do it about 2 minutes or less. I have a wire strainer that is fine and 2 layers of wire. This is all I use, but I am sure cheesecloth would work also. Hold the strainer above the bowl and pour through the mix from the blender. I use my hand to push through some of rice and liquid. So I just have a little rice gloop left on inside and outside of strainer. Usually I just rinse this off in sink, but you could also eat it. Its just rice. Pour the rice milk from the bowl into final container using a funnel. Then I do another blender load. I've been making a gallon at a time which is about 4 or 5 blender loads. I refrigerate this and it lasts about a week. I'm the only one drinking it. The finishe'd product does have some sediment and it is not a good as the commercial product, but it is a heck of a lot cheaper and I think it is higher in nutrition.
Chill. Drink. Enjoy.
I read the other recipes and comments on here with interest. I think the variations with almonds or sesame seeds sound good. Or even a bit of sweetener. Or maybe some fruit. I think you could try unsweetened carob powder. My friend said lecithin is an emulsifier. In plain terms it keeps the oil and milk from separating. Use a light tasting oil that is good for you. I have used this to make smoothies. Yummy.