Soy Milk vs Rice Milk
#223473 - 11/07/05 05:25 AM
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Grandma
Reged: 09/29/05
Posts: 30
Loc: MO
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I've never tasted any of these milks and I'm trying to decide which one I would like the best. I realize everyone has their own personal taste but I'd like to know which "milk" is preferred by most people? Do you all have a favorite one for cooking? TIA!
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RICE MILK, definitely.
Often, though, I'll just omit it if possible. I'm not big on "creaminess" and my food processor just makes things so ultra-creamy anyways.
However, rice milk (Rice Dream)is my choice/preference. It doesn't have carrageenan, which causes me tons of gi distress. Plus, it doesn't have that "bean" aftertaste of soymilk.
Kate, IBS-D.
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Thanks for your feedback, Kate. Which "kind" of Rice Dream do you use? Click link below:
http://www.imaginefoods.com/pages/products/ricedream.php
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I think rice milk tastes most like skim milk - the way I described it to my boyfriend is that it tastes like the milk that's leftover in a bowl when you put it over sweetened cereal. Back when I used it, I always bought Rice Dream vanilla. I was mostly using it in herbal tea and other drinks, and over cereal, not for cooking.
For cooking, I greatly prefer soy milk. The texture is creamier, more like whole milk, and I think the protein in it makes it better for baking than rice milk (although I could just be imagining that, who knows, heh). I use Silk brand in the regular vanilla for just about everything baking- or dessert-wise, and the plain for more savory foods. I find that it doesn't have a heavy "soy" taste compared to other brands.
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Rice dream doesn't curdle in herbal teas? I have to test this out.
Maybe I hate soy milk so much because it's so creamy and similar to whole milk. You're right, though re: Rice Dream tasting most similar to skim milk leftover in the bowl for cereal lubrication.
Kate.
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I usually just grab a 2L of the one in the refridgerated section--usually plain enriched. I like the fact that it has all the same vitamin/mineral fortifications as milk. I've used vanilla as well and it's delicious--better for smoothies/desserts and even in Chai.
If there's nothing refridgerated, then I just get a tetra or two of either original or enriched.
Kate.
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I started out with Rice Dream vanilla (the kind in the box) and thought I liked it a lot, but now that I have been using Silk soy milk for so long, I recently tried Rice Dream again on my cereal and thought it was really gross. However, I think the Rice Dream is easier on the stomach than soy.
My favorite is Silk Very Vanilla. I also love Silk's chocolate milk, but don't buy it often 'cause it's kind of expensive.
Be careful about fat content. I bought a soy milk one time and it had like 50% calories from fat. Yikes.
I buy cheap generic plain soy milk in cartons to use for cooking stuff where a vanilla flavor would just be weird, like soups and breads and entrees. The problem is that it goes bad pretty fast, so I try to plan ahead to make stuff whre I can use up all of the milk.
I keep meaning to freeze plain soy milk in 1/2 C containers and see how it would hold up ... but haven't gotten around to it yet. Silk's website mentions freezing and says it isn't really a good idea, but that if you do it, don't freeze it in the original container and let it thaw in the refrigerator fully before using.
--------------------
jen
"It's one of the most serious things that can possibly happen to one in a battle -- to get one's head cut off." -- LC
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i was just looking at the different rice milks and was wondering if anyone knows what the Carob flavour tastes like? and if it's any good? 
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Nope!
#223615 - 11/07/05 06:38 PM
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atomic rose
Reged: 06/01/04
Posts: 7013
Loc: Maine (IBS-A stable since July '05!)
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Mind you, I didn't use a ton of it - I just like a good splash of something in my redbush tea to make it not so... dark. But I never had any problems with it curdling at all.
Yeah, the creaminess of soy milk definitely keeps me from wanting to drink it - I was never a milk drinker to begin with - but it's definitely a better texture when I start making "cream" sauces and soups, and things like that.
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It's called "Yu." It's basmati rice milk. I haven't tried it yet. It's basically the same as RICE DREAM and carrageenan free. I wonder if the basmati rice makes a flavour difference.
Kate.
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