Make your own rice milk

Gently toast the rice in a dry frying pan until lightly golden, then soak overnight in 250ml water. Drain well, then blitz with 250ml water and 2 tsp maple syrup or honey in a blender or food processor until smooth. Strain through muslin or cheesecloth (you may want to do this twice), discarding the purée. Taste the rice milk and add more syrup if you prefer a sweeter drink, or add more water if you prefer a thinner consistency. Shake or stir before drinking.