Rice milk is another popular milk alternative, and has a few things going for it over soy milk:
+ Rice milk is dairy-free and soy-free. Lots of veg*ns already get plenty of soy from other sources, and may prefer a soy-free milk substitute to avoid soy overload (that's not a technical term, btw).
+ Rice milk is white, like traditional cow's milk.
+ Rice milk has a thinner consistency, more like fat-free milk. That could probably be a positive or negative, depending on personal preference, but I generally prefer it over the thickness of soymilk. I have heard others describe it (negatively) as "watery".
+ The rice-iness of it would make it a good choice for use in both savory and dessert recipes.
Rice milk does have a couple of drawbacks:
- It tastes like rice. It's really kind of like drinking liquid rice.
- It has much lower protein content (1g per serving, in this particular brand).
- It may sometimes have a bit of graininess to it.
I have used this product to make mashed potatoes, with mixed results. The rice flavor was not obtrusive so the flavor was decent, but the creaminess that one usually expects with mashed potatoes just wasn't there, due to the thinness of the the rice milk. Margarine helped some, but it still just seemed off.
I have also used this product (in the Vanilla flavor) on cereal. It's not too bad, but you'd want to choose a cereal that goes well with rice flavor. Pouring it on Trix or Cocoa Puffs probably wouldn't taste too great, but it's decent on Cinnamon Toast Crunch.
Allergens: ?
Vegan
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