Rice Milk

This recipe is for the thrifty vegans.  Make your own rice milk!

1 c cooked brown or white rice
4 c water
1/8 t sea salt
1 T sunflower oil (optional)

Combine all ingredients in a blender/food processor on high for 1 to 2 minutes.  If your blender is not all that powerful, it may take longer.  If you really can't get every grain ground, run the milk through a strainer into your storage container.

Stores in the refrigerator for 4-5 days.

Who doesn't love WHOLE GRAINS? :)  I know I sure do.

Credit goes to Scott Jurek in his new book Eat and Run: My Unlikely Journey to Ultramarathon Greatness for this lovely recipe!