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Rice ‘Cream’

5 star Avg. rating 5 from 2 votes.

Recipe Information

Recipe Created By: Meg Falciani


2 cups unflavored rice milk
pinch salt
2 Tbsp cornstarch or potato starch
2 Tbsp unflavored rice milk


Bring 2 cups rice milk to boil. Reduce to half volume, add salt and pepper. Mix 2 Tbsp rice milk with starch to make slurry. Add to reduced rice milk, and simmer until slightly thickened.

Use as substitute for dairy cream in sauces.


You can make this into its own sauce by adding other herbs/spices (ie, minced garlic, Tabasco sauce, sage to the 2 cups rice milk.)


You can use tapioca starch instead of corn/potato, but reduce to 1 Tbsp.
Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.
Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.