Hi. Rice milk has nowhere near the same consistency as soy milk! :) You can't just substitute it, unfortunately.
What you need it something thicker for cooking. Rice milk won't do it - however, to get sauces to thicken up, etc, dissolve some rice flour in water and add it to your sauce. :)
If you want to avoid soy creams etc, I guess you could try almond milk (thicker and more fatty, like soy milk).
Why not sub some tofu with seitan and use soy creams instead? ;)
I would like to concur with the poster above, and may I add that there is a whole world of non-soy plant milks out there. Cashew milk is great for stuff like this (but not nearly as easy to find as soy milk or rice milk, I guess). Oat milk is somewhat creamier than rice milk and pretty good for baking, etc. For cream sauces, I really like to use at least part coconut milk; it makes it very rich and creamy.
I second this! You could try Mimic Creme as well because its cashew based. You could also soak some raw cashews overnight in water, grind them the next day with your sauce ingredients and then heat it.
I forgot about Mr. Coconut as well... that may be the way to go next time, or mix it with the rice milk if I don't want something quite that sweet. :-)
Hmm, that's funny. I'm pretty sure that the food co-op I eat at regularly sometimes makes their lasagna white sauce out of rice milk. Are you making a roux out of flour and oil, or just thickening it with starch? Starches don't really work for me with soy milk but a roux does.
and please don't be confused by my last sentence, I know that you're trying to use rice milk and I mentioned having used soy. Starch just doesn't work for me in general.
i use rice milk all the time with no problems. the roux is the way to go. i've only ever used cornstarch for an asian dish once. it gives it much more of that commercial taste. one other way is to use slightly less of the milk. like you use slightly less whole wheat flour when you use in in a recipe that calls for white all purpose.
Thirded, for the roux suggestion. It just works better with white sauces. I usually only use starch thickeners in bouillon-based sauces/gravies.
I know that cornstarch doesn't thicken well when the liquid is acidic -- I wonder if rice milk is more acidic than soy? Or if there's another mechanism at play here?
you can make your own nut milks (especially with cashew, almond, hazelnut which tend to be expensive) by soaking the nuts and blending. or, invest in a soy milk maker and you can use all the nut milks in there.
also, try hemp milk! it's creamier than soy milk by far, and is excellent in creamy soups etc. So Delicious brand also just came out with a coconut milk that is similar in consistency to soymilk (rather than Coconut MILK, you know, that's super thick)
Rice milk is great on cereal though! And in some baked goods.
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What you need it something thicker for cooking. Rice milk won't do it - however, to get sauces to thicken up, etc, dissolve some rice flour in water and add it to your sauce. :)
If you want to avoid soy creams etc, I guess you could try almond milk (thicker and more fatty, like soy milk).
Why not sub some tofu with seitan and use soy creams instead? ;)
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You could also soak some raw cashews overnight in water, grind them the next day with your sauce ingredients and then heat it.
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Oat milk is also pretty thin, while creamier than rice milk.
I forgot about or friend Mr. Coconot - he is the king of sauces and creams. :)
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Starches don't really work for me with soy milk but a roux does.
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one other way is to use slightly less of the milk. like you use slightly less whole wheat flour when you use in in a recipe that calls for white all purpose.
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I know that cornstarch doesn't thicken well when the liquid is acidic -- I wonder if rice milk is more acidic than soy? Or if there's another mechanism at play here?
Reply
also, try hemp milk! it's creamier than soy milk by far, and is excellent in creamy soups etc. So Delicious brand also just came out with a coconut milk that is similar in consistency to soymilk (rather than Coconut MILK, you know, that's super thick)
Rice milk is great on cereal though! And in some baked goods.
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