use of rice milk in soups
I've noticed that a lot of vegan ("cream") soup recipes call for rice milk.....since I've never made a soup like that, I have ABSOLUTELY no experience.....but it seems to me that rice milk might contribute a cloying sweetness to the soup. Wouldn't unsweetened or very lightly sweetened (like SoyDream Original or Vitasoy Original) soymilk work better? I guess cow's milk DOES have naturally occuring lactose, so perhaps rice milk is fine in soups that would traditionally call for dairy milk.....But I'm asking you (anyone who knows more than me and wants to share their opinion)!!! :)
I've also heard that oat milk is good for preparing savory dishes......
P.S. I just posted this topic as a "poll"---which was TOTALLY NOT what I meant to do!!! Written responses are SO much more helpful. Thanks!!! :D
I don't often see rice milk called for so I'm not sure where you have found these. I have used it in the past when the beany soy flavor would be really noticeable and unpleasant. You are right that the rice milk is so sweet--but whether that is a problem really depends on the soup. The sweetness might complement everything else that is going on. Eden makes a rice&soy blend that I particularly like but it is an unattractive drab color and in some ways the worst of all worlds. Until recently, unsweetened soymilk wasn't an option either.
I know oat milk is the current darling. I've tried it and I think I have a carton or two in my pantry, but I really only use it if the recipe calls for it. It's good, but that has its own weird taste too.
Hi,
I cook only with Rice milk. (I dont like soy)
find that rice milk has two problems with it. I can accept tham and work around them only because my only choice is Rice milk or cows milk. (really really dont like soy lol)
Rice milk often separates from the liquid it is suspended in. But all you need do is stir it while you eat it. (I use it to make a lovely Chai tea) So it really isnt a big problem. The amout it separates also depends on the amount used. The more milk, the less separation
Also, I have found when heating rice milk (albeit I have only done this with Chai......havent got to soups yet) I find if it is heated too long, it tends to coagulate. The proteins (or maybe even the starch) in the rice milk thicken and can become kind of gelatinous. Not a pretty sight.
So If you do use it, put it in at the last minute., heat it for a bit until its really hot, then take it off the stove. It should be fine then :)
I will say that I find rice milk is creamy. Really really creamy. I use it in tea, chai, breads, cakes. My tea and chai have never tasted so good :) mmmmmmmmmmmm *goes off to make a cup of tea*