This is a really tasty way to make rice milk. This recipe is from Nourishing Traditions  by Sally Fallon. One of my many favorites from her cookbook.
Makes 2 quarts
- 1/2 c brown rice
- 8c filtered water
Cook rice in water for several hours until it is very mushy. Pass it through a mill or sieve.
Add to the mushed rice:
- 1/4 c whey 
- 1 t sea salt
Place in 2 qt jug. Cover tightly and allow to stand at room temperature for 2-3 days.
Transfer to fridge. Separation of contents is normal.
To make into a drink, blend:
- 1/4 c raw honey or maple syrup
- 1 t cinnamon
Add water, until you find your preferred consistency and serve over ice.
This recipe is from Egypt but tastes just like orchata . The Egyptians also have a tamarind drink similar to the tamarindo a Central American drink. Long-cooked brown rice is very supportive to the GI tract and easy to digest.