Use 1 pound of wild rice. Cook it down for about 3 hours by constantly stirring and adding water when it gets down to the top of the rice. After it looks like rice pudding, use the blender to mix it with water in a 1 to 1 ratio (I filled the blender half with the rice and half with water). After blending, pour it through a wire mesh strainer to remove the big stuff from the liquid. Set the solids aside and then further strain the liquid through an old (clean) white t-shirt. What remains afterward is a slightly tan colored liquid-the rice milk. Each blender full makes about 1 quart. I mixed 1/4 cup of maple sugar with each quart and ended up with 5 quarts. The longer you cook the rice, the thicker the milk will be, so for thinner milk don't cook it as long (which will also result in more milk.