I have been soaking 1 quart of brown basmati rice in 1/2 gallon of good-quality water for 32 hours.  I then drain out all of the soaking water.  Don't use the soaking water.  I've been blending the soaked rice with fresh good-quality water, in either a Vita-mix or a blender.  I blend for a total of 10 minutes, but not consecutive, so as to not strain the motor.  I've strained out the rice mush with a fine-mesh strainer.  So far all has been going well with this.  I get a total of 6 quarts of rice milk from this.  

Sounds good, I do this with almonds but will have to try this with rice for a change

Thanks for this posting. I must try this. Would be good to use in baking as well. I soak my oat bran/amaranth for breakfast the night before and put a bit of kombucha in it and then strain the next morning before cooking. A lot of starch gets strained out as well and all of this makes it highly digestible. I am having no problems with grains digestion this way.

I want to start making granola and it would be nice to have the rice milk.

cook or steam the rice before processing....discard the soaking water before cooking......easier on your digestive tract

I already have a recipe for cooked rice milk in the recipe base. I'm happy with it, so I'm sticking with it. It's interesting to see another approach, though, and I do wonder if this method results in something more like commercial rice milk. I have a cheap blender and wont' attempt this until I can invest in something more powerful.

Further Update:  The Vita-mix requires only two minutes of blending, not ten.    

I usually make the cooked basmati wholegrain rice version and am delighted that ElaineP has a raw rice recipe as I was wondering how it would work! So I´m going to soak the rice straightaway, can´t wait to try it...I am curious if the cooked one is more digestible...I´ll soon find out  

Although not a raw rice milk, i soak my rice for 24 hours then let it germinate for 24 hours then lacto-ferment in for a further 24 hours with a previous rice atarter, before cooking it for 3 hours.

that is apparently the best way to remove all the phytic acid from the rice.

I then blend it in portions adding water and a pince of salt.

any rice milk to be drunk get a few drops of vanilla (avoid)

my current favourite is adding a couple of banana to the mix and a drop of lemon for a banana milk shake.

zero skin reactions from Emily so something is right .

eating less almond milk as it's gone from a neutral to an avoid for all of us after updating all out measurement on swami.

Really good article on making rice milk....really horrible to learn that buying Rice Dream supports
Monsanto....Yikes!

http://www.veganreader.com/2009/05/17/how-to-make-rice-milk-and-stop-supporting-rice-dream/

Thanks for the link, Chloe. I don't drink/eat many processed foods anymore, mostly because I'm off sugar, other added sweeteners, and gums, but it's good to be "aware".