Rice milk is becoming very popular in America and other parts of the world. My first experience with rice milk in Japan was during a cultural exchange program in high school. Then I thought to myself that I was drinking flavored water and not a proper milk substitute. Much thicker milk than rice milk does not have the same sensation on the tongue or palate. After drinking rice milk for a while in Japan I became addicted to it and found it hard to find in American stores ten years ago. Today it is not allowed; rice milk is found in almost any grocery and is also found in some restaurants around the country.
Rice milk can be used in just about anything with cow’s milk recipes – types of rice flavored milk in the market like vanilla that will mix well in the dessert and makes the dessert more abundant.
Tip#2: When you make homemade bread it is best to add a little honey or agave nectar to naturally cow’s dung should be substituted for the sweet. milk with rice milk. The bread comes out 100% the same and all the people I have served my homemade have not noticed a difference since I switched to rice milk. I usually use unflavored rice milk in my breads I don’t add more flavor or sweeten because I don’t like sweet breads. On the other hand, my husband enjoys sweeter bread once in a while, so I add a little bird to make it for him.
Tip#3: Don’t use rice milk in anything that has milk as a thicker or creamier menu item. For example, I have tried several times to use rice milk in mashed potatoes but it does not have the right taste and it comes out more runny than a nice creamy mixture.
Tip#4: Using rice milk in cereal is the easiest and best tasting. I have been serving rice milk for several years now to non-vegetarians and they fell in love with the taste. Since rice milk has a different taste (almost sweeter), many people like rice milk because it enhances the flavor. If you love sugar in the morning like my husband, he likes to use vanilla rice milk flavored in his breakfast. It brings out the sweetness, and has a wonderful vanilla scent. I’m not much of a sweet breakfast person so I go for plain rice milk and find that it adds a nice sweetness but doesn’t break out. They should try to milk the sweet rice with a less sweet grain and vice versa for the milk of plain rice.
Tip#5: Rice milk can be easily substitutions but I found it difficult to make a mixture with butter. I was told by a friend though that if you add a tablespoon per cup of rice milk, white vinegar or lemon You can make your own butter. It works wonders and can be done easily in a short time. This works best with soy milk but can also work with rice milk.
