Rice Milk 1 cup cooked brown or white rice 4 cups water ⅛ teaspoon sea salt 1 tablespoon sunflower oil (optional) Combine the rice, water, and salt in a blender. If you want a creamier milk, add the oil. Blend on high for 1 to 2 minutes, until smooth. Pour into a container, cover, and refrigerate. Rice milk will keep for 4 to 5 days. MAKES 5 CUPS
