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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Re: Soy Milk vs Rice Milk
