Add 4 cups water, oil, salt, 4 Tbsp sugar and 2 tsp vanilla to lg saucepan. Add rice and stir occasionally while heating to simmer stage. Cover and simmer 2-4 hrs and let cool. I put it in the fridge overnight.
Once cooled, add in 2 batches to food processor or blender. With each batch include additional 2 cups water, 2 Tbsp sugar (or to your liking–my kiddo drinks it on the sweet side) and 1 tsp vanilla. Blend on puree and strain, repeat with second batch.
This rice milk will settle and needs to be shaken before using. Stores in fridge nicely up to 5 days.
Nutribiotic Vegan Rice Protein Powder states it is free from cross contamination and boasts 12 grams of protein per heaping Tbsp.
Very yummy smooth rice milk. Makes consistency like low fat milk. You may decrease water for thicker rice milk.
Save strained rice bits for a nice hot cereal!