Naturopathic Control: Creamy Rice Milk DIY

This ultra creamy rice milk is ideal for anyone with nut or soy allergies and high energy needs like athletes. Having said that, when compared with dairy milk, it has less protein and more carbohydrates, the latter of which is not ideal for persons suffering with diabetes.

This recipe is a very quick method for cooked rice milk. It renders either an extremely viscous milk I call a 'condensed rice milk' (the default product of this recipe), 'heavy cream rice milk' or a 'regular light weight rice milk' (the latter two of which are the result of diluting the condensed milk). This recipe gives you the choice to dilute to any of these levels of concentration from the same starting weight of raw rice grains. This method also provides a trick that makes this process much faster than other cooked rice milks.

You will need

Rice grains, ground, white raw, 8.8 times less than the required amount of condensed milk (Example If I want 100g of condensed rice milk, I need 11.4 g raw rice)
Water, 14 times weight of raw rice (Example 159.6 g).
Resources:

coffee grinder
heat source, spoon and pot. I prefer pots that are narrow and tall than otherwise so as to minimize the surface area from which water evaporates. (If you are concerned with heavy metals, ensure that metal implements are stainless steel, ceramic and so on. For soap making, also, use distilled water)
roughly 35 minutes overall
blender and bowl for mixing (I use tall jugs)
strainer
bottle for storing finished product

Steps

Use a coffee grinder to grind the rice grains. This is the time-saving trick I promised. Most people boil the rice grains whole and must cook for considerably longer. To be safe, I strain the ground rice to exclude the hard parts that can not be easily ground as those hard parts will not cook as quickly as the rest of the rice.
Add the raw ground rice to roughly 10 times its weight in boiling hot water (Example I add 11.4 g raw rice to 114 g boiling hot water). Heat on a low flame until the rice looks more like porridge and can be easily mashed into a smooth paste. This is likely to require up to 20 minutes.
Blend very well until a completely smooth paste. You should not be able to feel grains when rubbing this paste between your fingers. This is what I call the 'condensed rice milk'.
Add a little of the remaining water that is roughly 4 times the weight of the raw rice (Example 46 g) to help in scraping, straining and pouring the milk. If you strained and boiled the rice grounds sufficiently, the amount of fiber that remains in the strainer should be negligible. Discard or compost that remaining rice fiber. This milk is what I call 'heavy cream rice milk'
For what I call the 'regular light weight rice milk', add more water. A rule of thumb is to add water that is equal in weight to the condensed milk (from the previous step).