Serving: One cup of brown rice makes 4 quarts of creamy rice milk.
Prep time: 3 hours 45 minutes (without soaking time)
1 cup uncooked organic long grain brown rice
8 cups water for cooking
More water for diluting
1 teaspoon finely ground sea salt
Thoroughly wash rice. Soak overnight.
Pour 8 cups of water in a big pot and bring to a boil over high heat. Pour in rice. Cover and lower the heat. Simmer for 3 hours. It will look like soupy rice pudding. Add salt.
In batches, fill your blender one-third full with rice mixture and then add an equal amount of water. Blend until very smooth.
Strain twice through a fine mesh strainer into a mason jar. Repeat with the remainder of the rice. Cover jars and refrigerate. Shake before using.
It will be thicker than commercially-produced rice milk. It can be diluted with additional water at the time of serving, if desired.