Culinary experiment gone awry

On Today’s Episode of the Daily Tannenbaum Cook:

Rice milk is a wonderful product for anyone out there who despises cow’s milk as much as I do. When I want to eat cereal but don’t want to spend the rest of the afternoon in the bathroom trying to digest the milk, rice milk is what I add. Even when I’m baking a cake or making oatmeal, rice milk is a yummy, fat-free substitute. However, when making instant pudding, you need to remember that rice milk is not half-way to butter like cow’s milk, and no matter how many minutes you wisk that pudding, you’ll still have a liquid.


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