Type what you have

Ingredients

• ✓ rice milk
• long grain white rice
• cinnamon stick
• water
• white sugar
• cinnamon whiskey
• cayenne pepper
• cinnamon
• cinnamon

Instructions

1. 1 Grind rice finely using a coffee or spice grinder. Transfer to a large bowl; add cinnamon sticks. Pour in warm water. Cover with plastic wrap and let sit, 8 hours to overnight.
2. 2 Strain rice mixture through a sieve set over a bowl. Press against the rice with a wooden spoon to squeeze out as much liquid as possible; discard rice. Stir rice milk and sugar into strained liquid to make horchata.
3. 3 Measure 2 1/2 cups horchata into another bowl. Add cinnamon whiskey, cayenne pepper, and 1/4 teaspoon ground cinnamon. Pour into ice pop molds.
4. 4 Freeze until solid, at least 12 hours.
5. 5 Run molds under warm water to release ice pops. Sprinkle with an additional dash of cinnamon before serving.

By Matt Wencl

Ingredients

• ✓ rice milk
• pastry
• pumpkin puree
• egg white
• brown sugar
• molasses
• canola oil
• cinnamon
• clove
• vanilla extract
• salt
• nutmeg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 10-inch pie plate with pie crust.
2. 2 Combine pumpkin puree, rice milk, egg whites, sugar, molasses, oil, cinnamon, cloves, vanilla extract, salt, and nutmeg in a large mixing bowl. Beat until blended using a hand mixer or whisk. Pour filling into the pie crust.
3. 3 Bake in the preheated oven until the middle is set, 50 to 60 minutes.

By Annie

Ingredients

• ✓ rice milk
• all-purpose flour
• vegan margarine
• sugar
• salt
• water
• brown sugar
• vegan margarine
• white sugar
• all-purpose flour
• cinnamon
• nutmeg
• granny smith apple

Instructions

1. 1 Combine 2 1/3 cups all-purpose flour, 1 cup vegan margarine, 1 tablespoon white sugar, and salt in a food processor; pulse until mixture clumps together. Pour water in slowly and pulse a few times until a dough forms.
2. 2 Transfer dough to a flat work surface; knead for 30 seconds and shape into a disk. Wrap with plastic wrap and refrigerate until firm, about 30 minutes.
3. 3 Preheat the oven to 325 degrees F (165 degrees C).
4. 4 Dust a flat work surface with flour. Roll dough out into two 10-inch crusts. Press 1 crust gently into a 9-inch pie plate.
5. 5 Combine brown sugar, 1/2 cup vegan margarine, 1/4 cup white sugar, rice milk, 3 tablespoons flour, cinnamon, and nutmeg in a saucepan; cook and stir over medium heat until margarine melts and brown sugar is dissolved, 3 to 5 minutes.
6. 6 Place apple slices in a large bowl. Pour brown sugar mixture on top; mix until apples are evenly coated. Pile apples into the bottom crust. Cover with second crust. Cut slits in the top crust with a sharp knife.
7. 7 Bake in the preheated oven until crust is golden brown and apples are semitranslucent, 45 to 60 minutes.

By Kaitlynls

Ingredients

• ✓ rice milk
• ✓ rice milk
• vanilla
• canola oil
• egg
• pumpkin puree
• clove
• nutmeg
• ginger
• salt
• cinnamon
• brown sugar
• white sugar
• canola oil
• salt
• sugar
• all-purpose flour
• all-purpose flour

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Whisk flour, 2 teaspoons sugar, and 1 teaspoon salt together in a 9-inch pie plate; make a well in the center. Pour ½ cup oil and 2 tablespoons rice milk into well; mix with a fork until a dough forms. Press evenly into the bottom and up sides of the pie plate using your hands; crimp edges of crust.
3. 3 Combine ½ cup white sugar, brown sugar, cinnamon, ½ teaspoon salt, ginger, nutmeg, and cloves in a large bowl; set aside. Whisk pumpkin purée, 1 ¼ cups rice milk, eggs, 2 tablespoons oil, and vanilla together in a separate bowl until combined; stir into sugar mixture until fully combined. Pour filling into the prepared crust; place on a baking sheet.
4. 4 Bake in the preheated oven for 10 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C); continue baking until a knife inserted near the center comes out clean, 40 to 50 minutes more. The center may still wiggle a little but will firm up once out of the oven. Cool on a wire rack.

By Carolynn Napoli

Ingredients

• ✓ rice milk
• vegan chocolate chip
• vanilla extract

Instructions

1. 1 Combine rice milk, chocolate chips, and vanilla extract in a saucepan over medium heat. Whisk until the chocolate chips are melted and the mixture is hot, about 5 minutes.

By MCakes

Ingredients

• ✓ rice milk
• carrot
• ice cube
• honey
• cinnamon
• nutmeg

Instructions

1. 1 Blend rice milk, carrot, ice cubes, honey, cinnamon, and nutmeg in a blender until smooth, at least 45 seconds. Strain milkshake through a fine-mesh strainer into a cup 2 times to catch any carrot lumps.

By Christina Avlon

Ingredients

• ✓ rice milk
• white sugar
• canola oil
• salt
• spelt flour
• yeast

Instructions

1. 1 Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start.

By Beth

Ingredients

• ✓ rice milk
• potato
• water
• vegetable broth
• garlic

Instructions

1. 1 Combine potatoes, water, broth, and garlic in a pot. Bring to a boil; reduce heat to medium-low and cook until soft, about 15 minutes.
2. 2 Drain potatoes and reserve cooking water. Return potatoes to the pot and stir over medium heat until any excess moisture is cooked off, about 1 minute.
3. 3 Remove pot from heat. Add some reserved cooking water and rice milk, alternating between them, while stirring vigorously. Stop before potatoes become too soggy or liquid begins to accumulate in the pot.

By moomin

Ingredients

• ✓ rice milk
• water
• white sugar
• cinnamon

Instructions

1. 1 Heat water, sugar, and cinnamon in a saucepan over medium heat. Simmer until sugar is dissolved, whisking occasionally, about 5 minutes. Allow mixture to cool for 10 minutes.
2. 2 Pour rice milk into a large pitcher.
3. 3 Stir sugar water into rice milk. Serve chilled or over ice.

By jheelan

Ingredients

• ✓ rice milk
• cantaloupe
• ice cube
• grape
• mint leaf
• cantaloupe

Instructions

1. 1 Blend cantaloupe, ice cubes, grapes, rice milk, and mint leaves together in a blender until smooth; pour into martini glasses and garnish each with a cantaloupe wedge.

By Zane Collins

Ingredients

• ✓ rice milk
• grapefruit
• blueberry
• vanilla yogurt
• rolled oat
• banana
• kiwi
• sugar

Instructions

1. 1 Mix grapefruit, rice milk, blueberries, yogurt, oats, banana, kiwi, and sugar together in a blender until smooth.

By Sara s

Ingredients

• ✓ rice milk
• oat
• almond
• spinach
• banana
• yogurt
• peanut butter
• cinnamon

Instructions

1. 1 Blend oats and almonds in a blender until powdery; add spinach, banana, yogurt, peanut butter, and cinnamon. Blend, gradually adding rice milk, until desired consistency is reached.

By XSarenkaX

Ingredients

• ✓ rice milk
• extra-firm tofu
• cornstarch
• panko bread crumb
• garlic powder
• paprika
• onion powder
• black pepper
• vegan buffalo wing sauce

Instructions

1. 1 Remove tofu block from the package and discard liquid. Wrap tofu in cheesecloth, place on a plate, and cover with a heavy pot until remaining liquid has been squeezed out, about 10 minutes. Remove the cheesecloth and cut tofu into 20 1-inch, bite-sized pieces. Place in a freezer-safe container and freeze, 8 hours or overnight.
2. 2 Remove tofu from freezer and thaw on paper towels or a dry cheesecloth. Pat dry.
3. 3 While tofu is thawing, put cornstarch into a resealable plastic bag. Pour rice milk into a small bowl.
4. 4 Preheat an air fryer to 375 degrees F (190 degrees C).
5. 5 Place tofu into the bag with cornstarch, seal, and shake to coat the tofu pieces completely. Remove tofu pieces and dredge each piece in rice milk.
6. 6 Place bread crumbs, garlic powder, paprika, onion powder, and pepper in the resealable plastic bag with the cornstarch residue; shake until well mixed. Place each piece of tofu, one at a time, back in the bag with the bread crumbs. Shake the bag until tofu piece is completely coated, tap gently to shake off excess, and place tofu on a wire rack while you repeat with remaining tofu pieces.
7. 7 Add coated tofu to the air fryer basket and cook for 10 minutes. Shake the basket to loosen the pieces. Cook for another 3 minutes or until browned.
8. 8 Place 1/3 cup Buffalo sauce in a bowl, add cooked tofu bites, and toss to coat. Drizzle remaining Buffalo sauce over tofu and continue tossing to coat. Serve immediately.

By Buckwheat Queen

Ingredients

• ✓ rice milk
• sweet rice flour
• baking powder
• baking soda
• cinnamon
• salt
• egg
• soy yogurt
• vegetable oil

Instructions

1. 1 Sift the rice flour, baking powder, baking soda, cinnamon, and salt in a bowl. In another bowl, whisk together the beaten eggs, soy yogurt, rice milk, and oil, and pour into the flour mixture. Stir briefly just to combine.
2. 2 Heat a lightly oiled griddle or frying pan over medium-high heat. Scoop about 1/4 cup of batter per pancake onto the heated griddle, and cook for 1 to 2 minutes, until bubbles appear on the surface. Flip the pancake and cook 1 to 2 minutes more, until the pancake is golden brown on both sides.

By CT Kelly

Ingredients

• ✓ rice milk
• almond milk
• sweetened condensed milk
• vanilla extract
• almond extract
• cinnamon
• cinnamon stick
• ice

Instructions

1. 1 Stir together rice milk, almond milk, and condensed milk in a gallon jug. Mix in vanilla and almond extracts. Pour about 2 cups into a bowl; whisk in cinnamon until mostly combined.
2. 2 Pour cinnamon mixture back into the jug; stir to combine. Add cinnamon sticks and refrigerate for at least 4 hours to overnight.
3. 3 Stir horchata before serving over ice.

By melissacraddock

Ingredients

• ✓ rice milk
• oat
• brown sugar
• flax seed meal
• all purpose baking flour
• baking powder
• cinnamon
• salt
• banana
• egg
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x10-inch baking pan.
2. 2 Mix oats, brown sugar, flax seed meal, flour, baking powder, cinnamon, and salt together in a bowl. Mix banana, rice milk, egg, and vanilla extract together in a separate bowl. Pour banana mixture into flour mixture; stir to combine. Pour batter into the prepared baking pan.
3. 3 Bake brownies in the preheated oven until a toothpick inserted in the center comes out clean, about 20 minutes. Cover pan with a towel to hold in moisture and cool brownies for at least 5 minutes before serving.

By DARIEN1

Ingredients

• ✓ rice milk
• egg
• rice flour
• tapioca starch
• canola oil
• almond meal
• sugar
• baking powder
• vanilla extract
• salt
• cooking spray

Instructions

1. 1 Preheat a waffle iron according to manufacturer's instructions.
2. 2 Beat egg whites in a glass, metal, or ceramic bowl with an electric mixer until stiff peaks form.
3. 3 Beat egg yolks in a separate bowl using a hand beater. Add rice milk, rice flour, tapioca starch, oil, almond meal, sugar, baking powder, vanilla, and salt; beat just until batter is smooth. Fold in stiff egg whites until incorporated.
4. 4 Grease the preheated waffle iron with cooking spray. Portion batter into the waffle iron, cover, and cook until waffles are golden brown and the iron stops steaming, about 5 minutes per waffle.

By Beth