Traditionally rice milk was made through the process of fermenting rice (like Amazake) and diluting to taste. Today rice milk is made by emulsifying oil, rice, water and rice syrup or sugar (unless unsweetened). The oil makes it taste rich and gives the illusion of body. Traditional rice milk is mostly rice, fermented to make it a bit sweet and more digestible. Give it a shot and see how you like it!
How to make rice milk
First, make a batch of Amazake (see recipe).
Once Amazake is made, blend 2 cups of amazake with 1 cups water. Add little bits of water until desired sweetness and consistency is reached. Strain it through a cheese cloth. Bring it to a boil and bottle hot. This rice milk keeps in the refrigerator for up to 4 months if unopened. I like bottling it in quart mason jars. We can use up a quart quite quickly as it is best consumed within a few days after opening.