DISTRIBUTE AND/OR EDIT FREELY --Ken [and please forward to the
   Orthodox women's list - being of the male persuation, I can't go
   there :) ] Here is a simple Rice Milk recipe that I've been
   using over the past week, very happily, and it works well, is
   incredibly inexpensive compared to regular milk, and it tastes
   (to me anyhow) about the same as skim milk or powdered milk. I
   use a blender, but perhaps there are other ways to do this. RICE
   MILK: 1 cup of cooked rice 4 cups water optional: 1 tsp vanilla
   extract (or almond or whatever) Put ingredients in blender.
   Blend until rice is chopped up well and pretty well mixed. Put
   in refrigerator and shake before using. [as some of the rice
   will separate from the water] Nutritionally, it works out to
   about the same calories as regular milk, but I think that rice
   milk is fat free, and entirely Lent/fast-okay. You can play
   around with this. You might try chopping up the rice before you
   cook it to see if it makes for smaller cooked rice pieces, or
   you could try cooking the rice longer, or with more water. As
   far as I know, any kind of rice will do, although I would assume
   that Minute Rice or Parboiled rice might not work out quite as
   well (as they don't work out well in Rice Pudding), but I could
   be wrong here. I've only tried plain ol' white rice for this
   (the stuff that takes 20 minutes on the stove or 10 minutes in
   the microwave - p.s. - microwave cooked rice is easier as it
   does not burn and stick to the pot as easily). You could try
   using left over rice from chinese food takeout (I'm sure at
   least some of you out there are taking advantage of fast-okay
   foods available from the local chinese food takeout) The vanilla
   makes a nice touch too. You could try adding cocoa and a little
   sugar to make rice chocolate milk, or try using it in cooking to
   see how it fares. It's my first week using rice milk, and if
   nothing else, it tastes just dandy in coffee and tea :) The cost
   of this is amazingly inexpensive - frugal folks take note!! -
   only 1/3 cup of rice is needed in this. It takes 1/3 cup of rice
   and 2/3 cup of water to make the one cup of cooked rice. Then
   you're adding *more* water (the 4 cups) into the blender...
   around where I live (New Jersey USA), a five pound bag of rice
   is only $1.99, you have enough rice there to make quart after
   quart after quart. (It tastes great on cereal, especially when
   you make it with the vanilla :) ). I don't know how one would
   make it without a blender - but we've survived thousands of
   years without electric blenders, and rice milk has undoubtedly
   been around nearly as long, so I'm sure there's ways to make it
   without one. Perhaps a wire whisk whipping about the cooked rice
   would suffice - or maybe a mortor and pestle - or a sharp knife
   or putting it in a tough cloth bag and whacking it a few times
   against a wall. Even a rolling pin might work to squish down the
   rice to a point that it would mix well with the quart of water.
   To those with other electrical appliances instead of a blender -
   a food processor *might* do the trick, or perhaps an electric
   mixer - I'm no whiz around the kitchen but I wouldn't be
   surprised if these things would work too. To reiterate one of
   the recipies that has made me happier about cooking than I've
   been in a long time: RICE MILK 1 cup cooked rice 4 cups water
   optional: 1 tsp vanilla or other extract Put in blender (water
   first before rice probably works a little better, so that the
   rice doesn't get clogged down in the chopping mechanism), and
   blend until relatively smooth. Put into container (Mason jar
   with lid, that sort of thing), and shake well before using. Hope
   this is found to be useful :) -Kenneth, whose Lenten exception
   is Slimfast, and has happily lost 15 lbs already in the past 4
   weeks, and is learning the secrets of making tasty cabbage soup.