Rice Milk

Source: Michele

1/2 cup dry brown rice

2 to 3 Tbsp coconut oil (food grade) OR vegetable oil OR margarine

1 cup filtered water or spring water (you will need additional filtered water later)

Instructions:

1. Combine ingredients, cover and bring to a slow boil.

2. Do not remove lid, but when you hear the water begin to boil, reduce heat. 

3.  Allow it to steam unopened under its own pressure at VERY LOW heat for about 45-50 min. (on my electric range it's below the "Warm" mark).

4. Then process in a blender or food processor, adding more filtered water (2 cups or more) or enough to allow the mixture to continually puree.  Process for 3-4 minutes on highest setting.  

5. Strain processed mixture through a colander or screen strainer.  Adding more filtered water to make approximately 1 1/2 quarts total liquid. 

6. If desired, add salt or sweetener, to taste.  

7. Add vanilla extract or chocolate syrup, if desired.