Contest: Ryza Rice Milk Prize Pack
Posted by Alexa Clark on Monday, October 4th, 2010Tags for this Article: contest, gluten free, rice milk, ryza, Vegetarian
Recently a PR company sent me a Ryza Prize Pack so I could try their rice milk. Ryza is an organic rice milk which is “free of gluten, lactose, soy, cholesterol, trans-fat and added sugar.” My spouse is lactose-intolerant and my best friend has a gluten allergy, so I thought I’d give it a try. Since Ryza also offered a second Prize Pack for the Foodists.ca community, you can too.
Milk is one of those great things in life, if you can digest it. However my spouse Gerry can not, and I’ve noticed over the last couple of years that my tolerance is dropping too. Gerry is also allergic to soy, so we haven’t found a milk alternative that works for us and we’d stopped looking. It’s not a big deal at our house, but it means I can’t have cereal for breakfast two days in a row. And that’s kind of sad when I’m having a corn-flaky kind of week. 
So, I was eager to try Ryza and after a fairly extensive search through my local grocery stores, I finally found it at Noah’s (a Toronto-based health food store).
So far I’ve tried both the original and vanilla varieties of Ryza. In a glass it looks like a slightly thin, yellower milk. Think skim milk but yellow instead of blue. If you don’t shake it before serving it looks a bit like very cloudy lemon juice.
Taste and texture-wise It mimics milk fairly well though there is an extra creamy taste which doesn’t quite translate into the texture. Sort of like when you over-cream your coffee. The vanilla has a nice vanilla-nose and works well in coffee.
I’ve used both in “milk” shakes – mango peach with the vanilla variety is my favourite so far. I’ve used the original flavour mainly over cereal… oh how I’ve missed my 2 scoops.
Now I’m wondering what I can cook with it. But the Ryza recipe pages are mainly for smoothies, and surprisingly the cookbook in the Prize Pack doesn’t really offer many related recipes.
So here is where the contest comes in!
Enter the contest by adding a comment below offering a suggestion of things to try, cook or do with Ryza Rice Milk.
On Thursday Oct 14th, I’ll randomly select one of the comments submitted below (not on facebook, not on twitter, on the blog) to receive a Ryza Gift Pack consisting of a Cuisinart blender, a copy of The Gluten-free Gourmet Cooks Fast And Healthy: Wheat-Free and Gluten-Free with Less Fuss and Less Fat, and 4 vouchers for free cartons of Ryza
Posted on October 4th, 2010
Don says:
My first thought would be to take said rice milk and try to make a dulce de leche with it, my learning the cheaty method with condensed cow’s milk recently.
Apparently it’s doable with hemp milk: http://innocentprimate.wordpress.com/2008/09/07/dulce-de-lechecaramel-goodness/
I am also wondering how the rice milk would behave in an ice cream mixer. More than likely, it’ll need a stabilizer like gelatin or something more industrial tho…
That’s my two cents!
Posted on October 4th, 2010
Kate says:
I’m a big fan of rice milk. We switch between it, soy and almond milk on cereals b/c we’re having the same lactose issues now that we’re getting older.
I recently made a leek and potato soup that I typically put cream in. This time, I left it out and it just wasn’t as nice – so I would definitely like to try the rice milk (regular, not vanilla!! :) in that. I also make a wicked corn chowder – so hoping it would work there too. It’s coming up on soup and stew season – would like to have a good solution for keeping that nice creamy texture but without the dairy.
Posted on October 4th, 2010
Sandy Mackay says:
Organic whole white flour from local Speerville Mills; with a little local maple syrup from Dickinson Farms for sugary; two eggs, with whites whipped from Judy Whalen’s down the road; and some local organic free range blueberries picked on Spyglass Hill into big aluminum buckets and frozen for the year’s supply…
Mix it all up, add 2 cups of Ryza (vanilla is good for this) and make
Maritime Blueberry Pancakes!
Add fair trade coffee from JustUs and Kiju from Waterloo, Serves many, any Saturday morning.
Posted on October 4th, 2010
JG says:
I love Ryza! I use it to make protein smoothies for breakfast every morning. Also add it to my cereal and drink it a beverage. I became a vegan in the 90s when there was very little variety for dairy-free, meat-free products. I love all of the options that are available now!
Posted on October 4th, 2010
Jen says:
I’d like to see you try some biscuits, to see if the rice milk helps make the pastry tender and the tops browned like milk or buttermilk would. Here is my fav. recipe which I tweaked a bit from the Joy of Cooking:
Whisk together:
2 cups pastry flour
2 1/2 tsp baking powder
3/4 tsp salt
Add:
5-6 tbsp very cold (hard) or partially frozen grated unsalted butter, grated on largest hole of a standard cheese grater.
Toss to combine and separate the butter pieces.
Put the bowl in the freezer for 2-3 minutes while you do something else.
Add:
3/4 cup cold rice milk
Mix, barely, until just combined with a spatula. Gather into a ball, then press into a disc on a floured counter. Roll out to 1/2 inch thick. Cut into 2 inch rounds. Brush tops with more rice milk and bake at 450 for 10-12 minutes.
Posted on October 4th, 2010
Pailin says:
Two thoughts:
1) Double Rice Pudding. Use Ryza instead of milk and now you’ve doubled the “riceyness” in your dessert! Sounds good..
2) Use in Thai curries instead of coconut milk. I normally use soy should I feel the need for a lower-fat version of Thai curry. But you can try rice milk, which will result in a thinner brothier curry, in which case you can use the following thickeners: pureed/mashed rice, mashed potato, or just plain old starch like flour. Or you can The intensity of curry spices minimizes flavor difference between coconut milk and its substitutes.
Posted on October 4th, 2010
Tricia says:
It would be interesting to try replacing milk with rice milk in recipes… curries, rice pudding, cakes, or even using it to braise a pork roast…
Posted on October 5th, 2010
Pat says:
How about using it in seafood chowder?
Panna cotta?
Scalloped potatoes?
Posted on October 5th, 2010
Terence says:
I like the idea of making a rice pudding with ryza rice milk!
Posted on October 5th, 2010
Lex says:
Wow you guys are coming up with stuff I would never have thought of. Obviously, or I wouldn’t be asking for help, but still I’ve got some serious experimenting ahead of me.
Posted on October 5th, 2010
Andrea Lown says:
Hmmmm, more importantly, can I stand to drink it straight up with my dinner?
and how is it going to taste in my tea?
Recipes:
1) Fill glass and consume.
2) Fill tea cup or mug 1/5 full, then add tea. Consume.
Posted on October 6th, 2010
maryanne says:
1. I would love to make bubble ricemilk tea with this. Since dairy, nut milks, and soy have left my gastronomic lexicon i’ve missed out on bubble tea.
2. i think the soft sweetness and vanilla hints would be a great combination with either a tapioca pudding or a rice pudding.
3. Fresh Herb Muffins (discovered on our honeymoon!)
A bunch of fresh flat parsley, chopped
1/2 bunch cilantro, chopped
A bunch of fresh chives, about 20 sprigs, snipped
3 eggs
1/2 cup plain ryza?
1/3 cup pesto
1/4 cup grated vegan cheese (or real parm/cheddar for those who can handle lactose)
3 sundried tomatoes, minced
175g All-Purpose Gluten-Free Flour Mix
1 tablespoon baking powder
1 tablespoon sesame seeds
salt and pepper to taste
Yields 6 to 8 medium muffins
Preheat the oven to 350° F and butter a medium-size muffin tin
In a medium mixing bowl, whisk together the eggs, salt and pepper until white and frothy. Pour in the ryza, pesto, tomatoes and ‘cheese’ and whisk again. In a small bowl, sift together the flour and baking powder. Pour the flour mixture into the egg mixture, stirring until incorporated. Add the fresh herbs and stir again to combine.
Pour the batter into prepared muffin tin, filling 2/3 full. Sprinkle with sesame seeds and bake for 20 minutes or until golden. Let cool for a few minutes on the counter and turn out on a rack to cool completely.
(good luck!)
Posted on October 6th, 2010
Matt says:
Woot! A blender would be handy to have around the kitchen. :)
Posted on October 6th, 2010
Katie says:
Miso gravy!
2 Tbsp olive oil
2 Tbsp spelt flour (all purpose would be fine too)
1 cup original rice milk (not vanilla)
1 tsp rice wine vinegar
2 Tbsp miso paste
salt and pepper to taste
Heat oil in a medium sauce pan until hot. Add flour, and whisk for about 1 min to toast the flour and form a roux. Add rice milk, increase heat to high, and whisk until smooth and thick. Turn off heat and continue to whisk for another minute. Put a few tbsp of the rice milk mixture into a small bowl with the miso paste and vinegar, and mash together to form a thin paste. Whisk paste into the gravy. Add salt and pepper to taste.
Serve with oven baked potato wedges. Yum!
Posted on October 6th, 2010
Lucca says:
I’d be interested to know how well Ryza works in a quiche. I have been looking for a milk substitute for quiche for a while now. I love to do all sorts of variations by switching up the add-ins according to the season – asparagus in the spring and leeks in the fall.
Posted on October 7th, 2010
Lex says:
I love the range of dishes and ideas this post is highlighting. And we still have 1 more week before the draw to see who WINS.
Matt – The blender is a great addition to a kitchen, but for fairness I need you to make a suggestion of what to make with rice milk in order for your comment to be an “entry”… see “Enter the contest by adding a comment below offering a suggestion of things to try, cook or do with Ryza Rice Milk.”
Posted on October 9th, 2010
Lynda Spisak says:
Lynda’s Bengal Spice Tea Latte
1 Cellestial Seasonings’ “Bengal Spice” tea bag
Large mug of vanilla Ryza
Stevia (to taste)
Cinnamon stick
Fill a microwave-safe mug with Ryza
Add a Bengal Spice tea bag
Heat to boiling in microwave (mine takes 3 minutes)
Add stevia (to taste)
Stir
Add cinnamon stick
Stir again and leave it in
Let sit for 5 more minutes to increase flavour
Save money by not going to the coffee-house for your fancy drink. Enjoy!
Posted on October 9th, 2010
Miriam Goldstein says:
I was first suggest a homemade rice pudding.
Substitute regular milk for rice milk.
You really can not tell the difference.
My next suggestion is a bit “cheating”.
I have made ice cream or more “iced dessert” by combining a pudding mix (used jello brand pistachio)added rice milk and churned in ice cream maker.
This was tasty and easy.
Next time I’ll try making frozen dessert from scratch,but this is easy in a pinch!
Since it is fall- rice milk hot chocolate.
add cinnamon or cocoa to taste.
For making caramel sauce or french toast.
I cook a lot with rice milk,but have not written many of my recipes down.
Posted on October 9th, 2010
Miriam Goldstein says:
For the milk sub in a quiche can use use soy or tofu?
maybe soy yougurt or non dairy vegan sour cream?
ground up nuts for creaminess..maybe macadamia nuts might work as they are very oily.
I havenot tried this as I usually add a bit of cheese and vegetables to my quiche.
Never knew quiche needed milk or cream.
or maybe forgot that as I do not cook with milk.
Posted on October 12th, 2010
Sondi says:
I often use rice milk as a substitute for anything that calls for cow’s milk. I’ve used it in frozen desserts and it works well in a homemade ‘frappuccino’ too. Just whirl rice milk, cocoa, agave, vanilla, instant coffee and ice in a blender and you’re done!
Posted on October 14th, 2010
Margaret says:
Scalloped Potatoes:
Thinly mandolin 2 large potatoes (gold rush or yukon potatoes work well). FInely dice one onion.
In a small greased cassarole dish, layer potatoes & onions beginning & ending with potatoes, lightly salting each potato layer.
In a jar mix 2 heaping tbsps flour & 2 cups of rice milk, shaking vigorously to mix.
Pour over layered veggies. Milk should ALMOST but not quite cover top layer (do not over fill)
Covered, bake for 45 min on 350 then remove cover, another 30 minutes on 325.
Sprinkle parmesean cheese on your half. Let sit for 10 minutes & serve.
Posted on October 14th, 2010
Alexa Clark says:
Congratulations Sondi, you have won! I have emailed you to connect you up with the PR Agency and get you your Ryza Prize Pack.
Thank you to everyone for all the great suggestions on what I can make! I have a lot of cooking ahead of me.
Posted on September 14th, 2011
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Posted on April 26th, 2013
Debera Moustafa says:
Gluten is the composite of a gliadin and a glutenin, which is conjoined with starch in the endosperm of various grass-related grains. The prolamin and glutelin from wheat (gliadin, which is alcohol-soluble, and glutenin, which is only soluble in dilute acids or alkalis) constitute about 80% of the protein contained in wheat fruit. Being insoluble in water, they can be purified by washing away the associated starch. Worldwide, gluten is a source of protein, both in foods prepared directly from sources containing it, and as an additive to foods otherwise low in protein.*
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