I'm wondering if anyone has used rice milk in recipes? I came

[schmuls]

across a recipe for making butter from this. Has anyone tried this?

[Ignis]

1. Rice milk definitely has a different texture.

Soy milk eventually thickens in a way that rice milk never does, so I've had difficulty substituting one for the other in most sauces. It does have a slightly sweeter taste (disregarding the added sugar in both products), so it works well when you're aiming for a direct milk substitute--for example, over cold cereal.

Also, there's a brand that makes rice milk cheese, butter, and even sour cream. I'll try to poke my head into the local grocery and see if I can find the name for you.

[schmuls]

2. Thanks for looking, Ignis