Rice or Oat Milk
These do not pack the same nutritional punch nut and seed milks do but many people prefer them and frankly, it’s criminal what they charge for them in the stores, considering that these grains are among the most economical whole foods we can buy today. It is also nice to be able to control the level of sweetness in these as brown rice is already so naturally sweet.
4 cups cooked brown rice, or 4 cups cooked oats – steel cut or rolled, but not “quick cook”
4 cups warm water
teeny tiny dash of salt
1 tsp or more liquid sweetener of your choice
Cook your grains and make this milk while they are still warm.
Place the grains and half the water in your blender and begin to whiz on high. Blend for at least five minutes, no less! While it is still whizzing, begin slowly adding the last 2 cups of warm water, and blend for at least another five minutes. No cheating – this is the only way to really get everything you can out of the grains.
Line a colander with at least three layers of cheesecloth and position this over a large bowl. Slowly pour the milk out into the colander and allow it to strain through the cheesecloth and into the bowl. You can stir it gently but don’t try to rush it or you’ll end up with more particulate in the finished product. It can always benefit from a second straining but that’s up to you. After straining is when you add your sea salt and sweetener, if desired. Pour into an airtight container and store in the refrigerator for up to four days.