Place the rice and 2 cups of water in a blender, and blend for 3 minutes. Add the remaining water along with the rice syrup and the remaining ingredients and blend for an additional minute. Let set about 45 minutes, or until the solids settle to the bottom of the blender. To strain the milk, line a colander with 4 layers of damp cheesecloth and place over the bowl. Wetting the cloth after it is placed in the colander will prevent it from slipping during the next step. Without stirring, slowly pour the blended rice mixture in the colander. Gather up the ends of the cheesecloth, twist, and press the cloth against the colander to extract the milk into the bowl below. Refrigerate the milk in a covered bottle or jar up to 3 days, or freeze up to 3 months. The milk will separate upon standing, so shake well before using.