Rice milk instead of soy milk?
Hi, all.
So, in an effort to get a more balanced, less ridiculously soy-heavy diet, I recently switched over to rice milk. (I still eat insane amounts of tofu, but it is just so darn good!) However, I've been having trouble when I cook with it. I've made three recipes, and they've all turned out weird. I've made mushroom stroganoff, "creamed" corn, and corn fritters, and none of them have thickened up properly. In fact, in the creamed corn, I had to almost triple the amount of cornstarch to get it to thicken, and then it was weird and pasty. Am I doing something wrong? All of these recipes have worked well with soy milk. I'd like to get this figured out before I do any baking with it.
Any tips would be helpful, and thank you in advance!
So, in an effort to get a more balanced, less ridiculously soy-heavy diet, I recently switched over to rice milk. (I still eat insane amounts of tofu, but it is just so darn good!) However, I've been having trouble when I cook with it. I've made three recipes, and they've all turned out weird. I've made mushroom stroganoff, "creamed" corn, and corn fritters, and none of them have thickened up properly. In fact, in the creamed corn, I had to almost triple the amount of cornstarch to get it to thicken, and then it was weird and pasty. Am I doing something wrong? All of these recipes have worked well with soy milk. I'd like to get this figured out before I do any baking with it.
Any tips would be helpful, and thank you in advance!