Hi all - glad to hear you're enjoying my recipe!  I've tweaked it a bit more too, as I had a comment from someone saying her rice milk was separating and getting too gritty.  I haven't had any problems with rice milk separating, so I'm not sure why my friend's did, but here's a few ideas if you're having the same problem... or if it's too gritty...

Gritty rice 'sludge' may mean your blades are getting blunt - try grinding ice - I probably make sorbet twice a week.  I grind grains about twice or three times a day.  Also, make sure your bowl is REALLY dry when you grind the rice (dry it, then spin the blades on turbo and re-dry), and if you want it really fine, grind the rice on its' own first (for up to a minute) then add the almonds and grind for about 10 - 20 secs.  (Actually, that's a good way to check if your blades are still sharp - they should be able to grind the rice to really fine flour.)  Then add the coconut oil, salt and rice malt syrup, and 400g water, and mix on sp 8 for 40 secs, so it's all creamy... (That step is optional)... THEN add the rest of the water (I add 900g more to fill a 1.3 litre bottle) and cook on 60 degrees for 6 minutes.  Then mix on sp 8 for another 40 seconds.  Then strain the bran and skins out.  That's my latest version of the recipe!  (It's always evolving!) 
 
You can also use Arborio rice instead of brown rice if you want to, as there's less grit left over with that - I prefer using brown rice.  Sometimes I use raw cashews instead of almonds, as they're creamier and leave no skins.  If you find the milk is separating, maybe you could try cooking it at a higher temp, so it's thicker.  Also, make sure your bottle is really clean - I found that if it has the residue of the last batch of rice milk in it, it gets all thick and 'buttermilkish' by the next day.

I like the idea of sharing what we're cooking each day!  Today I made blender-batter blueberry muffins for breakfast (made with the whole grains of spelt blended with the liquids, then add eggs and reblend, then raising agents & bluberries and barely mix - they rise really well, and have no white flour!); also made hot chocolate for breakfast (from raw rice and almonds, water, cocoa, Rapadura, vanilla, & stevia).  Made Pasta e Fagioli for lunch (I use cannelini beans, add some tomato paste as well as vege stock concentrate, and only 250g gf pasta).  Used TMX to peel garlic for that - only recently discovered that trick, and I love it, as I have the most annoyingly tiny garlic cloves in my CSA boxes lately!  Meant to make more rice/almond milk today, but got too busy.

Hi, I'm finally back!  Yes, as you can see there's lots you can do in the TMX for big families.  I often make bread rolls to go with meals, or a salad, or do the whole 'rice, coconut sauce, chicken, veges & omelette' thing all at once with the Varoma.  (Like for fried rice, or chicken laksa, etc.)  Or mashed potatoes in the bowl and steamed veges on top.  A friend of mine has 6 kids plus 'woofers', and always has enough with the TMX - just add some side dishes/meat, or use the warmer to make a couple of things.  And we often have custard after too - so quick and easy, and lots of different flavours and ideas - lemon, orange, vanilla, caramel, chocolate, choc-hazelnut... too easy. 

I have recipes on my blog: www.quirkycooking.blogspot.com - if you see something there I've mentioned but not posted a recipe for, and you want it, let me know.

Hi, my name's Jo, and I live in Far North Queensland with my husband and four kids.  I've had a Thermomix for nearly 5 years now, first the TM21, then the TM31 - I sold the TM21 to my sister a few months ago and it's still going fine.  I wouldn't be without my Thermomix, and I became a consultant because, in the words of my 10 year old, "I think everyone should have one!"  I love trying new recipes and making up my own.  Looking forward to chatting with many Thermomix addicts from all over the world!