Rice Milk **

Ingredients

• 4 cups water


• ½ cup uncooked rice (white or brown) or 1cup cooked rice (white or brown)


• 1 vanilla bean or  ½ tsp vanilla extract

Method

Cook rice, vanilla bean or extract and water until very soft.



Let cool, remove vanilla bean (if using) and put mixture into blender or food processor. Blend until very smooth.
Let stand for at least 30 minutes, and then pour the liquid on top into another container being careful not to let the sediments in or strain it. Refrigerate. It can be kept for at least 48 hours. Serve cold.