I did a little more poking around this morning and I found a slew of rice milk recipes. I like these one a lot better because you don't have to cook for three hours, most of these are about 30min or less. Also, these recipes have yields on them of about 2qts.
I have yet to find a way to store for long then a week...most recipes I've read say that the milk will keep for about a week in a refrigerated air-tight container.
People say the problem with canning the milk is that it is so low in acid. I'm going to make a batch this weekend and I'll post my results.
Here is the website with more recipes