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!
