Wash the rice and put in a pan with the water.

Bring to boil then let simmer for 3 hours.

By this stage it should look rice pudding-ish. Add the salt.

In batches run the mix through a blender. Do this by filling the jug half rice milk to half water. Put the blended product into another pan

Wash the first pan you used and now strain the mixture with a sieve back into it.

Add the oil and if you're going for sweetened milk, add the syrup and stir well

The milk should be still quite thick even with all the extra water added. Add more water to achieve the consistency that you like.

Store your milk in screw top containers. I use old jars saved from jam for my fridge ones and plastic tupperware to freeze the rest until needed.

You can add some vanilla essence if you like, or if you can have nuts blend in a handful of blanched cashews to make creamier milk