Start by rinsing the rice under cold water in a fine-mesh sieve. This removes excess starch and helps prevent the milk from becoming too thick. It only takes a minute or two, but it makes a noticeable difference in texture.

In a blender, place the rinsed rice, filtered water, the pitted Medjool date, and any additional ingredients like berries or cocoa powder. Blend on high until everything is thoroughly combined and smooth. This process takes about a minute.

After blending, pour the mixture through a nut milk bag or a clean cheesecloth placed over a bowl. This step is crucial for separating the liquid from the solid rice pulp. Gather the cloth and twist it to extract as much liquid as possible. It's a bit like squeezing the last bit of toothpaste from a tube—take your time!

Once strained, you can taste the rice milk. If it needs a little boost, this is the time to add the vanilla essence, maple syrup, and sea salt. Blend briefly to combine the flavors.

Pour the rice milk into a clean glass container and refrigerate it. The milk is best served cold. Don’t forget to give it a good shake before you pour, as it can separate over time.