Soak rice in 2 cups very hot (not boiling water // adjust amount if altering number of servings) for 2 hours. The rice should be soft but still very raw – you should be able to snap a piece in half with your fingernail without much effort. Drain and add to a high-speed blender.
Add 4 cups (960 ml // adjust if altering number of servings) fresh water (not the soaking water), salt, and any additional add-ins (optional). Top with lid and cover with a towel to ensure it doesn't splash. Blend for about 1 minute until the date specks are very small and the mixture seems well combined. It doesn't have to be 100% pulverized.
Scoop out a small sample with a spoon to test sweetness. If it's not sweet enough, add more dates.
Pour the mixture over a large mixing bowl or pitcher covered with a thin towel, clean T-shirt, or very tightly woven nut milk bag. In my experience, it benefits from a double strain. Some nut milk bags let too much residue through.
Transfer to a sealed container and refrigerate. Will keep in the refrigerator up to 5 days (sometimes more). Great for use in things like smoothies, granola, vegan cheese sauces, and baked goods!
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Notes
*You can use brown rice, but I prefer the taste of white rice milk. *Nutritional information is a rough estimate calculated with no additional add-ins and the leftover rice pulp nutrition subtracted from the total.