 A glass of rice milk next to some rice | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Nutritional value per 100 g (3.5 oz) | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Energy | 195 kJ (47 kcal) | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||
9.2 g | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Sugars | 5.3 g | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Dietary fiber | 0.3 g | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||
1.0 g | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||
0.3 g | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| |||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Other constituents | Quantity | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Water | 89.3 g | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| †Percentages estimated usingUS recommendations for adults,[1] except for potassium, which is estimated based on expert recommendation fromthe National Academies.[2] | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Rice milk is aplant milk made fromrice. Commercial rice milk is typically manufactured usingbrown rice andbrown rice syrup, and may be sweetened usingsugar orsugar substitutes, and flavored by common ingredients, such asvanilla.[3] It is commonlyfortified withprotein andmicronutrients, such asvitamin B12,calcium,iron, orvitamin D.[3][4]
The exact origin of rice milk is uncertain. In 1914, Maria M. Gilbert gave a recipe for rice milk in her bookMeatless Cookery, which was the earliest known use of the term.[5] In 1921, the first rice milk factory was built by the Vita Rice Products Co., launching Vita Rice Milk the same year in San Francisco, California.[6] In 1990, Rice Dream was launched by Imagine Foods of Palo Alto, California inTetra Pak cartons, becoming the first widely popular rice milk.[7]
Rice milk (unsweetened) is 89% water, 9%carbohydrates, 1%fat, and contains negligibleprotein (table). A 100 ml reference amount provides 47calories, and – if purposely fortified during manufacturing – 26% of theDaily Value (DV) forvitamin B12 (table). It also suppliescalcium (12% DV; fortified) andmanganese (13% DV; fortified) in moderate amounts, but otherwise is low in micronutrients.
Because ofarsenic levels in rice, the United Kingdom'sFood Standards Agency recommends that rice milk should not be given to children under 5 as a replacement for breast milk, formula milk or cow's milk.[8]
Rice milk contains morecarbohydrates when compared tocow's milk (9% vs. 5%), but does not contain significant amounts ofcalcium orprotein, and nocholesterol orlactose.[9][10] Commercial brands of rice milk are often fortified withvitamins andminerals, includingcalcium,vitamin B12,vitamin B3, andiron.[3][9] It has aglycemic index of 86 compared to 37 forskim milk and 39 for whole milk.[11]
Rice milk may be consumed by people who arelactose intolerant,allergic to soy ormilk.[3] It is also used as a dairy substitute byvegans.[3][12]
Commercial brands of rice milk are available in various flavors, such as vanilla, as well as unflavored, and can be used in many recipes as an alternative to traditional cow milk.[3]
Rice milk is made commercially by pressing the rice through agrinding mill, followed byfiltration andblending in water.[4][13] It may be made at home usingrice flour andbrown rice protein, or by boiling brown rice with a large volume of water, blending andfiltering the mixture.[4]
Rice paddies require substantial water resources, and may enablefertilizers andpesticides to migrate into contiguous waterways.[14][15][12]Bacteria inhabiting rice paddies releasemethane into the atmosphere, emitting thisgreenhouse gas in quantities greater than other plant milks.[14][15]
Rice milk production uses less water than dairy milk andalmond milk, but considerably more thansoy milk oroat milk.[12]
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Data from Wikidata