Pulverize almonds in the bowl of a food processor. Combine with remaining ingredients in a blender. Blend on high until smooth. Let the milk set for about 30 minutes, then without shaking pour the milk into another container leaving most of the sediment in the first container. This makes about 4-4 1/2 cups.
Helpful Hints: Use your rice while still hot/warm from cooking. It doesn't yield as much milk when you do it cold. If you want your milk extra fine, pour through a cotton towel or unbleached muslin. You can even wrap the remaining sediment in a towel and squeeze to get out all the milk. Save the leftover pulp to use in burgers, loaves or baked goods.