Sorry for the inconvenience, everybody! It was brought to my attention that making my original raw rice milk involves some potential health risks, so I had to take the recipe off for now. I need to try the recipe using cooked rice, but before I post that recipe, I want to make it first and perhaps tinker with ingredients; sugar-free sweeteners like honey, salt, etc.
To assure everyone's absolute safety, for those of you who have already made the raw rice milk, before using any more of it, bring the milk to a boil (while stirring!) and then refrigerate it. Don't freak out if you have had any, I have been drinking it and it's been fine for me. The concern is in bacteria that may form in the rice soaking. Because the recipe did not call for any cooking/boiling, there is no way to "kill" any bacteria that may have had a chance to form in the soaking rice. The fact that our rice is imported also calls to attention different kinds of microscopic bacteria that may have piggy-backed its way into our kitchens. All of these concerns are addressed in cooking the rice, so that is why I will be posting a cooked rice version of this recipe.
Thanks for your understanding and patience with me! I'm learning as I go.