I haven't much liked the cow-milk rice puddings I've eaten :) so I'm not even quite sure for what I'd shoot.
I do most of my cooking with goat's milk, but if you don't like (or can't digest) milk at all, I recognize that doesn't solve the problem.
Red beans sound good, too, with or without the sweetening that the paste gets.
It's definitely the way I'm leaning right now. I've made red bean paste with rushthatspeaks before, so it wouldn't be hard to obtain some.
Yup--almond more so, but vanilla too. So many things want a little vanilla extract, and for most of them it can be dropped, except for when it turns out to have been a vital flavor-balancing component.
Yeah, that's not the case here. I'm just curious: are you allergic to almond and vanilla themselves, or to the formulations used in extracts?
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I do most of my cooking with goat's milk, but if you don't like (or can't digest) milk at all, I recognize that doesn't solve the problem.
Red beans sound good, too, with or without the sweetening that the paste gets.
It's definitely the way I'm leaning right now. I've made red bean paste with
Yup--almond more so, but vanilla too. So many things want a little vanilla extract, and for most of them it can be dropped, except for when it turns out to have been a vital flavor-balancing component.
Yeah, that's not the case here. I'm just curious: are you allergic to almond and vanilla themselves, or to the formulations used in extracts?