Guest guest Posted May 5, 2005 Report Share Posted May 5, 2005 I use rice milk 75% of the time and soy 25% of the time. I love Rice Dream brand. (My Mother is allergic to soy so that's how I discovered it). They sell rice milk at Whole Foods, Trader Joes and they have their brand, it's in the grocery stores on shelves with the boxed soy milk. I love it, very light and refreshing. My favorite non-ice cream is Rice Dream also. I cook with rice milk but haven't made custard or tapioca so not sure how that would work. I use it in bread recipes and also for mashed potatoes.........Donna Maria/Chanda <puterwitch wrote:never had rice milk. I think I am moving towards vegan. Not really intentionally, it's just happening. I have way cut down on my butter use, I use margarine or oil instead, sometimes Crisco, LOL, and I never ever drink down a glass of milk anymore, it would just make me sick, I drink Silk soy. Just can't see myself ever giving up Mac and cheese. I think other than Mac and cheese I could go vegan and not even think about it LOL. Where can I get ricemilk? Can it be bought in the non perishable container? IS it comparable to soy milk? Blessings, Chanda - Amy Thursday, May 05, 2005 11:48 AM Re: Tapioca question > Anyway, I also use eggs for tapioca. In my recipe for > tapioca I use regular milk, however, I have since > switched to soy and/or rice milk. Has anyone ever used > soy milk or rice milk in pudding making? I have made custards with soymilk with no problem, but I've never tried rice milk... Quote Link to comment Share on other sites More sharing options...
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