Heat rice milk in a pan to room temperature. It should be lukewarm but never over 37° Celsius. Check with your finger.
Mix flour and salt in a bowl.
Crumble yeast in a bowl, add sugar and 250ml lukewarm rice milk. Dissolve the yeast and leave to stand for a few minutes.
Pour the yeast milk mixture into the flour, cut the cold butter into small pieces and add to the flour. Knead everything with a kitchen machine. About 5 minutes. The dough should form bubbles. Knead by hand for 10 minutes if necessary. If the dough is too dry, add a little more rice milk.
Remove the dough from the dough hook and place in a floured bowl. Cover the bowl with a damp towel and put it at a dry, warm place. The dough should double. I let it rise for about 1 1/2 hours.
Dust a smooth surface with flour, knead the dough again briefly and divide into 2 halves. Roll out both halves to a long strand. Both strands should be about the same lenght and thickness.
Align the strands to form a cross. Alternately place the vertical and then the horizontal strands on the opposite side. Continue until you have woven your way through the strands.
Place the plaited braid on the baking tray and leave to rise for another 30 minutes.
Meanwhile preheat the oven to 200° degrees Celsius.
Mix a little rice milk with a pinch of ground turmeric and brush the top of the plait with it.
Place the plait in the oven and bake for 45 minutes on the lowest rack. If you like the top of the braid a bit browner, you can brush it several times and after 30 to 35 minutes push it a few racks higher.