Home made Rice Milk that's not slimy or chalky?
Since I'm not sure how to re-post as my guest account, I just want to say that I tried a little variation after reading logophobe's answer stating that he thought an added oil would counteract the chalkiness.  

I toasted the rice grains (as the linked article stated) before soaking them, and then after blending, I strained the resulting milk once, and then threw the strained liquid back in the blender and added some canola oil, and the result was a MUCH better texture overall.  

I didn't have Xanthan or Guar gum on hand to try, so I'm still yet to see how the mixture will hold up in the fridge, and if stirring will be enough to keep it this texture.  

It definitely needed some sort of sweetener still though (in my opinion, but that's probably up to preference), but I feel like the oil, and possibly the toasting, really affected the texture in a positive way, to where it's a much more palatable base.