SC - Outdoor Baking (was seeking recipes)

[THLRenata@aol.com]

Perhaps some good gentle could answer this question for me:

I cannot have dairy products and so have taken to using Rice milk (milk
substitute from the health food store) in place of milk when I cook.  It does
not "set up" just like milk does though.  When I make a pudding, it's too thin
and only sets up  to the  "really thick milk" stage.  Anyway, what I wanted to
know is, does cow milk have some property in it that would help puddings set?
I mean, as far as I know milk is not a thickener, in and of itself.  Can
someone comment?
Thanks, Phillipa Seton
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