Brown Rice Cream - cooking recipe

Ingredients

1 cup cooked brown rice, preferably Basmati
3 1/4 cups water, divided
1 pinch salt
1 vanilla bean, split (optional)
1 (1 g) packet stevia (optional)
1/4 - 1/2 cup additional water

Preparation

In a saucepan, bring all the ingredients to a simmer.
Partially cover and cook, stirring occasionally, for 40 minutes. Remove the vanilla pod if using.
Scrape/pour mixture into a blender, add 1/4 cup water and puree until completely smooth.
Add the additional 1/2 cup water if necessary to blend - it should be liquid but thick.
Let stand 45 minutes - 1 hour.
Line a strainer set over a bowl with cheesecloth and pour the blender mixture inches Let drain, discard the solids.