1. Plain rice milk is best. Since most rice milk flavorings are dessert-y, they’ll make your gravy more like puddin’. The box should say “Rice Milk”. I’d avoid anything that says, “Rice Drink” as I’ve had bad luck with that type in the past.

2. I also eyeball oil, but since I was going to publish a recipe, I decided to measure it out. 1 Tbsp. actually seemed like a lot to me, because you’re not really making a roux. But adding flour to a dry skillet just seemed weird. Eyeball and see what happens.

2.a. (a=addendum) You could always brown the flour in the oil for a roux-like mixture, but I don’t like my cream gravy to be brown or tan. That’s why I add the milk right away. After the flour crackles upon initial add, then I stir and hit it with the milk. White gravy!

3. Damn. I *knew* I should’ve measured the finished amount. It was probably somewhere near the 2 cup mark. I’m assuming the thickening of the rice milk is akin to swelling and an increase in amount? But that’s for a physicist. I had leftovers. I like a lot of gravy when I use it. I topped three servings of mashed potatoes and one serving of sliced seitan in total. I think you could easily double this recipe as it kept wonderfully and tasted really, really good leftover.

4. Of course you can use the quote. I didn’t realize I was being so funny, but I’ll take it.

5. Meh, using a regular skillet is fine. No worries.

1. Any other instructions about what kind of rice milk to get? Do I need to avoid certain flavors, if it comes in flavors? Will the box say “plain?” (It’s been years since I’ve bought rice milk.)

2. Just 1 T of oil doesn’t seem like much. Do I need to measure it precisely? (I usually eye-ball oil.) Is there a danger of using too much?

3. Does this amount serve more than two people, especially two large people? Did you have leftovers, and does it keep well?

4. May I use that quote over and over, especially on the night I make the gravy, especially if I’ve had some wine while cooking? I will totally credit you.

This is such a great recipe to get today, when autumn feels as if it’s pulled into Chicago right behind the gravy train.