Rice Milk No. 1

1 cup cooked rice (white or brown)
4 cups warm water
1 teaspoon vanilla extract
1/4 cup almond or cashew pieces

Place all ingredients in a blender and blend until
smooth. Let the milk set for about 30 minutes. Then,
without shaking, pour the milk into another container,
leaving most of the sediment in the first container.
This makes about 4 to 4 1/2 cups.

Notes: When I have used cold water and the rice was
taken out of the refrigerator, it just doesn't come out
that well. I don't know why, but it's best to use warm
water and warm rice (you can nuke it if it's leftover
rice but freshly made is best). I have even let it set
longer than 30 minutes (overnight) without it making a
difference.