Comments on Jenn's review of Rice Dream
Standard fall-back milk sub
Rice milk always tastes a bit watery -- it never completely convinces that it's more substantial than, well as another reviewer put it - a great source of carbohydrates. I don't drink cow or soy milk - my body rejects both.
Rice milk is probably 3rd place, behind almond and hemp milk, as a beverage of choice. I like to use unsweetened rice milk for mashed potatoes -- it has a good neutral flavor that works pretty well in the potatoes.
The packaging is a nightmare -- that stuff is totally not recyclable. Making your own rice milk is pretty easy -- it's about the same as making almond milk, maybe a bit easier because you don't need to use a blender.
The first time I had rice milk was when I lived in Mexico City - a friend just boiled water, added rice, let it steep and then put it in the fridge. He would just strain off the milky water and add more hot water for another batch. Add cinnamon and nutmeg and you have horchata!
Here's a big list of rice milk recipes -- find one that works for you, ditch the packaging and preservatives:
http://nomilk.com/ricemilk.txt
Jenn's keywords: diy, rice milk
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