Yup! I always do! As I write each of my recipes, I sometimes wonder if any of you might wonder why I'm always using rice milk and vanilla rice milk at that. So I thought maybe I should do a post explaining it a little bit.
Over time, I started thinking about the amount of fat and dairy in my diet. I had already given up all meats except for poultry and seafood. I love cheese and yogurt too much to give up. And I think they have some health benefits. I used regular milk in cereal and to drink with cookies and other desserts. I started hearing people talking about how too much dairy was bad and the amounts of hormones in milk, etc. So I decided to look for some alternatives.
I tried soy milk for a while. I like the taste and have nothing against it, but I already eat a fair amount of soy. From some reading, it seems that too much soy may cause hormonal changes.
I'm not a doctor and have no real confirmation of what I've been reading, but drinking soy milk seemed to be a bit too much soy for me personally when there are alternatives. Almond milk is good, but expensive and most stores don't make their own brand. I've found that most stores have their own brand of rice milk, so it's fairly cheap.
I keep vanilla rice milk in the fridge, just like I would regular milk. I always buy the vanilla flavored and vitamin and calcium enriched rice milk. You can buy the plain flavor. I just don't like it. I like the taste of vanilla. I drink it plain and use it in baking and cooking, from cakes to ice cream to soup. Also, you can buy the non-enriched rice milk; it's just not my preference.
A blog that I recently found called Got No Milk, has some suggestions too. So that's my rice milk story. I hope you like my milk moustache! Who knew that an article that I read years ago about how they did it would actually prove useful? If you have any questions or if you have some additional information, please feel free to leave a comment or send me an email.