Ron/Denise Morton wrote:

> Is there a difference between soy milk and rice milk when it comes to
> thickening potential in  cooking.  I know that rice milk can be difficult
> to thicken, but I don't know about soy.  Thanks for any responses.
>
> Denise

I use soy milk all the time and it doesn't thicken quite like milk does. So
I've taken to adding a tablespoon of cornstarch to a cup of soy milk for some
recipes (not bread though). They are other thickeners such as agar. Today I
made pumpkin pie without any additional thickener and everyone said it was
great. On the other hand, bread pudding required help as did a family
favourite (Canadian spelling!) cake icing which uses brown sugar, soymilk,
margarine and coconut.

I've never cooked using Rice Dream. I only use it for my cereal. Someone here
suggested agar if memory serves me correctly.

Hope I've helped.

Don Marcotte