Vanilla Rice Milk
3/4 cup Jasmine rice
5 cups filtered water, divided
2 Medjool dates, pitted and chopped
1 teaspoon vanilla extract
pinch fine sea salt
Place the rice in a bowl. Heat two cups filtered water until hot, but not boiling. Pour over rice and let sit for two hours.
Strain the rice in a fine-mesh sieve. Pour the strained rice into a blender. Add 3 cups cold filtered water, dates, vanilla, and salt. Blend on high about 1 minute. After 1 minute, pulse several times to ensure any large date chunks are blended.
Strain into a bowl using the fine-mesh sieve. Discard and solids, rinse the strainer. Line sieve with 3-4 layers of cheesecloth. Place over another bowl or large measuring cup. Strain the liquid once more, pouring in as much as the strainer will hold. This process will take several minutes. Guide the process along by stirring the mixture in the cheesecloth, scraping the bottom. When the last bit of milk is straining, lift the cheesecloth and give it a squeeze.
Cover and refrigerate up to one week. Whisk well before using.
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