Found the recipe for rice milk in case anyone was waiting for it!
- 1 cup cooked rice (brown or white)
- 4 cups water
- Blend rice and water in a blender until smooth
- Strain the blended mixture using butter muslin or a nut milk bag. A tight-weave cloth is preferable, as twisting the top tightly allows more milk to drain through.
- Refrigerate up to 3-4 days.
The remaining pulp can be discarded or dried and used as rice flour in recipes.