Rice Milk

1 cup hot, cooked whole rice
4 cups hot water
Pinch of salt (optional)
Sweetener to taste (if desired)
Vanilla to taste (if desired)

Put in blender (in batches if necessary). Process until creamy. Strain. Discard solids.
Store rice milk in jar in fridge. Shake before using. Keeps 3 - 4 days.