A stick/immersion blender, high speed blender or food processor
Ingredients
200g /1 cupcooked ricewhite or brown
1 litre /4 cupswater
Instructions
Put all the ingredients into a blender and blend until smooth.
Place your nut milk bag or a sieve/strainer over a jug or big bowl that can hold 1L / 4 cups of water. If using a bag, strain Rice Milk and gently squeeze out all the liquid until only the pulp is left (it won’t be much).
Pour your Rice Milk into a bottle, jar or container of choice and keep in the fridge. Shake well before using!
Notes
You can use left-over rice or simply cook some new rice. But I recommend letting the cooked rice cool down properly before use. Your milk may end up slimy, if it’s still warm. That’s at least my experience.
The Rice Milk keeps in a fridge for about 5-7 days (maybe longer).
You can freeze it, too. That's what I usually do: I simply divide the batch into thirds, keeping one in the fridge and freeze the other 2. The Milk may get a bit "crumbly" after defrosting though. If that happens, just heat it up in the microwave or on the stove, and it goes back to normal (even when chilled in the fridge).