I use rice milk all the time
11/27/05 02:51 PM
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melitami
Reged: 02/23/04
Posts: 1213
Loc: Ewing, NJ, USA (IBS-D, Vegetarian)
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only in baking, since I've never been a big milk drinker. I've had no problems using rice milk in any sort of baking, just sub the amount of soy milk or real milk the recipe calls for. In puddings, try adding some cornstarch or arrowroot flour or all-purpose flour to thicken it if it's a little on the thin side.
Btw, rice cheese, rice butter, rice sour cream, and rice cream cheese do all exist, you just have to look. I've found all of them at my local Whole Foods (health food store)
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Melissa
Friendship is thicker than blood. ~Rent
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