9. Rice Milk: A Hypoallergenic Option for Sensitive Individuals
For those with allergies to dairy, soy, and nuts especially, rice milk is a great plant-based replacement for evaporated milk. For those with several dietary allergies, this is therefore a great choice. To make a whitish liquid that looks like dairy milk, rice is first soaked and ground then mixed with water.
Rice milk's naturally sweet taste is among its most prominent features; this makes it especially fit for usage in sweet dishes and baked pastries. This natural sweetness can sometimes cut the need for extra sweeteners in recipes, so perhaps lowering the total sugar amount of the finished good. When using rice milk in savoury meals, nevertheless, it's crucial to keep this sweetness in mind since it may call for some change of other components to balance the tastes.
Usually, one should use a 1:1 ratio when substituting rice milk for evaporated milk. For every cup of evaporated milk called for in a recipe, you would thus use one cup of rice milk. Rice milk does, however, usually have a thinner consistency than evaporated milk. Add a thickening ingredient to offset this variance and get a texture more like evaporated milk. Usually, you start each cup of rice milk with a spoonful of cornflour or cornflour then mix it into your recipe. This produces a creamier consistency more nearly resembling the texture of evaporated milk.
Though rice milk is a great choice for people with allergies, its nutritional profile differs from that of dairy milk or other plant-based substitutes. Naturally low in protein and fat, rice milk can influence the texture and structure of some baked items. In recipes like bread baking where the protein level of milk is quite important, you could have to make extra changes or think about adding a component high in proteins to get the intended effects.
