Put one cup of un-cooked rice in a bowl. I use organic brown rice for nutritional/ethical reasons, but any rice will do.
Add 3 times the amount of water, and leave it for 24 hours. I use filtered water because our water tastes like chlorine, but your water may be okay.
Drain off the old water.
Put the rice and 3 cups of water (preferably filtered) into a blender. Whizz it up on the top setting for about 3 minutes, or until the rice grains have become very fine particles.
Use a sieve to get the big bits, and have a long piece of muslin, folded double and the width of the funnel. Some use a big square, bundle it up and squeeze it for ages. I do this instead.
When you've pulled through the muslin all the way and the milk has drained through (takes two repetitions depending in muslin length) squeeze out all the extra milk.
I add two capfuls of natural vanilla extract...
And one teaspoon of brown sugar. Some add cinnamon, some use honey, some like to keep it as it is. I like a bit of sweetness to mimic the stuff you get in cartons.
Give it a good shake, and hey presto - home made rice milk. It keeps in the fridge for about a week and needs a good shake every time you use it. Any ideas of what to do with the rice goo welcome!