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{{Nutritional value
{{Infobox food
| name = Rice milk
| image = Rice milk.jpg|100px|Rice milk
| name=Rice milk, unsweetened
| image = A glass of rice milk.JPG
| caption =
| water=89.3 g
| kJ=195
| alternate_name =
| serving_size = 100 g
| protein=0.3 g
| calories = 47
| fat=1.0 g
| protein = 0.28
| carbs=9.2 g
| fat = 0.97
| sugars=5.3 g
| fiber=0.3 g
| carbohydrate = 9.17
| iron_mg=0.2
| glycemic_index = 86
| manganese_mg=0.28
| other =
| calcium_mg=118
| magnesium_mg=11
| phosphorus_mg=56
| potassium_mg=27
| sodium_mg=39
| zinc_mg=0.13
| copper_mg=0.04
| vitC_mg=0
| pantothenic_mg=0.15
| vitB6_mg=0.04
| folate_ug=2
| thiamin_mg=0.03
| riboflavin_mg=0.014
| niacin_mg=0.4
| vitB12_ug=0.63
| vitE_mg=0.47
| vitD_ug=1
| vitK_ug=0.2
| note=[https://fdc.nal.usda.gov/fdc-app.html#/?query=ndbNumber:14639 Link to USDA Database entry]
| source_usda=1
}}
}}
'''Rice milk''' is a [[plant milk]] made from [[rice]]. Commercial rice milk is typically manufactured using [[brown rice]] and [[brown rice syrup]], and may be sweetened using [[sugar]] or [[sugar substitute]]s, and flavored by common ingredients, such as [[vanilla]].<ref name="bridges">{{cite web |author1=Meagan Bridges |title=Moo-ove over, cow’s milk: The rise of plant-based dairy alternatives |url=https://med.virginia.edu/ginutrition/wp-content/uploads/sites/199/2014/06/January-18-Milk-Alternatives.pdf |publisher=Practical Gastroenterology, University of Virginia Medical School |accessdate=30 January 2020 |date=1 January 2018}}</ref> It is commonly [[food fortification|fortified]] with [[protein]] and [[micronutrient]]s, such as [[vitamin B12]], [[calcium]], [[iron]], or [[vitamin D]].<ref name=bridges/><ref name="nava">{{cite web |author1=Sarika Nava |title=What is rice milk? How is it different from other forms of milk? |url=https://food.ndtv.com/food-drinks/what-is-rice-milk-how-is-it-different-from-other-forms-of-milk-1790539 |publisher=NDTV Food |accessdate=30 January 2020 |date=1 November 2019}}</ref>
[[File:Soy-rice milk 2.jpg|alt=A glass of rice milk seen from above|thumb|A different variety of soy-rice milk with a whiter tone, closer to mammalian milk]]

[[File:Amazake (3234812639).jpg|alt=A man with a ladle pouring rice milk|thumb|A man pouring the Japanese ''[[amazake]]'' from a ladle at a tofu shop]]
==Nutrition==
'''Rice milk''' is a [[grain milk]] made from [[rice]]. It is mostly made from [[brown rice]] {{cn|date=January 2020}} and commonly unsweetened {{cn|date=January 2020}}. The sweetness in most rice milk varieties is generated by a natural [[enzymes|enzymatic]] process that cleaves the [[carbohydrates]] into [[sugar]]s, especially [[glucose]], similar to the Japanese [[amazake]].<ref>{{cite journal

| title=Got soy, almond, rice Milk?
Rice milk (unsweetened) is 89% water, 9% [[carbohydrate]]s, 1% [[fat]], and contains negligible [[protein]] (table). A 100 ml reference amount provides 47 [[calorie]]s, and &ndash; if purposely fortified during manufacturing &ndash; 26% of the [[Daily Value]] (DV) for [[vitamin B12]] (table). It also supplies [[calcium]] (12% DV; fortified) and [[manganese]] (13% DV; fortified) in moderate amounts, but otherwise is low in micronutrients.
| first1=Robin
| last1=Robertson
| first2=Nancy Ross
| last2=Ryan
| date=February 2000
| journal=Vegetarian Times
| issue=270
| page=78
| url=http://connection.ebscohost.com/c/articles/2723710/got-soy-almond-rice-milk
|url-access=registration }}</ref> Some rice milks may nevertheless be sweetened with [[sugarcane]] syrup or other [[sugar]]s.


==Comparison to dairy milk==
==Comparison to dairy milk==
Compared to [[milk|cow's milk]], rice milk contains more [[carbohydrate]]s, but does not contain significant amounts of [[calcium]] or [[protein]], and no [[cholesterol]] or [[lactose]]. Commercial brands of rice milk are often fortified with [[vitamin]]s and [[dietary mineral|minerals]], including [[calcium]], [[cyanocobalamin|vitamin B<sub>12</sub>]], [[niacin|vitamin B<sub>3</sub>]], and [[iron]].<ref>[https://ndb.nal.usda.gov/ndb/foods/show/4472 "Beverages, rice milk, unsweetened"], United States Department of Agriculture, Agricultural Research Service.</ref><ref>[https://ndb.nal.usda.gov/ndb/foods/show/70 "Milk, whole, 3.25% milkfat, with added vitamin D"], United States Department of Agriculture, Agricultural Research Service.</ref> It has a [[glycemic index]] of 86±7 compared to 37±4 for skim milk and 39±3 for whole milk.<ref name=International-Tables-2008>{{Cite journal|last=Atkinson|first=Fiona S.|last2=Foster-Powell|first2=Kaye|last3=Brand-Miller|first3=Jennie C.|date=2008-12-01|title=International Tables of Glycemic Index and Glycemic Load Values: 2008|url=http://care.diabetesjournals.org/content/31/12/2281|journal=Diabetes Care|language=en|volume=31|issue=12|pages=2281–2283|doi=10.2337/dc08-1239|issn=0149-5992|pmc=2584181|pmid=18835944}}</ref>
Compared to [[milk|cow's milk]], rice milk contains more [[carbohydrate]]s (9% vs. 5%), but does not contain significant amounts of [[calcium]] or [[protein]], and no [[cholesterol]] or [[lactose]].<ref name="usda-rice">[https://ndb.nal.usda.gov/ndb/foods/show/4472 "Beverages, rice milk, unsweetened"], United States Department of Agriculture, Agricultural Research Service.</ref><ref name=usda-milk">[https://ndb.nal.usda.gov/ndb/foods/show/70 "Milk, whole, 3.25% milkfat, with added vitamin D"], United States Department of Agriculture, Agricultural Research Service.</ref> Commercial brands of rice milk are often fortified with [[vitamin]]s and [[dietary mineral|minerals]], including [[calcium]], [[cyanocobalamin|vitamin B<sub>12</sub>]], [[niacin|vitamin B<sub>3</sub>]], and [[iron]].<ref name=bridges/><ref name=usda-rice/> It has a [[glycemic index]] of 86 compared to 37 for [[skim milk]] and 39 for whole milk.<ref name=International-Tables-2008>{{Cite journal|last=Atkinson|first=Fiona S.|last2=Foster-Powell|first2=Kaye|last3=Brand-Miller|first3=Jennie C.|date=2008-12-01|title=International Tables of Glycemic Index and Glycemic Load Values: 2008|url=http://care.diabetesjournals.org/content/31/12/2281|journal=Diabetes Care|language=en|volume=31|issue=12|pages=2281–2283|doi=10.2337/dc08-1239|issn=0149-5992|pmc=2584181|pmid=18835944}}</ref>


Rice milk is often consumed by people who are [[lactose intolerance|lactose intolerant]], [[soy allergy|allergic to soy]] or [[milk allergy|milk]], or have [[Phenylketonuria|PKU]]. It is also used as a dairy substitute by [[vegan]]s.
Rice milk is the least [[allergy|allergenic]] among plant milks,<ref name=bridges/> and may be consumed by people who are [[lactose intolerance|lactose intolerant]], [[soy allergy|allergic to soy]] or [[milk allergy|milk]].<ref name=bridges/> It is also used as a dairy substitute by [[vegan]]s.<ref name=bridges/><ref name=bbc/>


==Commercial brands==
==Commercial brands==
Commercial brands of rice milk are available in [[vanilla]], [[chocolate]], and [[almond]] flavors, as well as the original unflavored form, and can be used in many recipes as an alternative to traditional cow milk.<ref>{{cite web
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.<ref name=bridges/>
| url=http://vegetarian.about.com/od/vegetarianvegan101/f/MilkSubstitutes.htm
| title=What are some good vegan substitutes for milk?
| author=Jolinda Hackett
| date=2016-03-29
| publisher=[[About.com]]}}</ref>


==Preparation==
==Preparation==

Rice milk is made by pressing the rice through a mill using diffusion to strain out the pressed grains{{clarify |date=February 2019|reason=what is diffusing here?}}. It is sometimes also made at home using [[rice flour]] and [[rice protein|brown rice protein]], or by boiling brown rice with a large volume of water, blending and straining the mixture.
Rice milk is made commercially by pressing the rice through a [[mill (grinding)|grinding mill]], followed by [[Filtration#Achieving_flow_through_the_filter|filtration]] and [[Mixing_(process_engineering)#Liquid–solid_mixing|blending]] in water.<ref name=nava/><ref name="time">{{cite web |author1=Courtney Subramanian |title=Milk-off! The real skinny on soy, almond, and rice |url=https://time.com/10093/milk-soy-almond-rice/ |publisher=Time |accessdate=30 January 2020 |date=26 February 2014}}</ref> It may be made at home using [[rice flour]] and [[rice protein|brown rice protein]], or by boiling brown rice with a large volume of water, blending and [[filtration|filtering]] the mixture.<ref name=nava/>

==Environmental concerns==
[[Rice paddy|Rice paddies]] require substantial water resources, and may enable [[fertilizer]]s and [[pesticide]]s to migrate into contiguous waterways.<ref name="tg">{{cite news |author1=Annette McGivney |title=Almonds are out. Dairy is a disaster. So what milk should we drink? |url=https://www.theguardian.com/environment/2020/jan/28/what-plant-milk-should-i-drink-almond-killing-bees-aoe |accessdate=30 January 2020 |work=The Guardian |date=29 January 2020}}</ref><ref name="Poore">{{cite journal | last=Poore | first=J. | last2=Nemecek | first2=T. | title=Reducing food’s environmental impacts through producers and consumers | journal=Science | volume=360 | issue=6392 | date=31 May 2018 | issn=0036-8075 | doi=10.1126/science.aaq0216 | pages=987–992|pmid=29853680}}</ref><ref name="bbc">{{Cite news|url=https://www.bbc.com/news/science-environment-46654042|title=Which vegan milks are best for the planet?|last2=Briggs|first1=Clara |last1=Guibourg|first2=Helen|date=2019-02-22|access-date=2019-09-04|language=en-GB|work=BBC News: Science and Environment}}</ref> [[Bacteria]] inhabiting rice paddies release [[methane]] into the atmosphere, emitting this [[greenhouse gas]] in quantities greater than other plant milks.<ref name=tg/><ref name=Poore/>

Rice milk production uses less water than dairy milk and [[almond milk]], but considerably more than [[soy milk]] or [[oat milk]].<ref name=bbc/>

==Gallery==
<gallery>
File:Amazake by emily harbour in july.jpg|A cup of amazake
File:Amazake (3234812639).jpg|Japanese [[amazake]] &ndash; [[fermentation|fermented]] rice milk &ndash; served from a [[ladle (spoon)|ladle]]
</gallery>


==See also==
==See also==
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{{sisterlinks|d=Q715187|b=Cookbook:Rice Milk|k=rice milk|n=no|v=no|voy=no|s=no|q=no|m=no|mw=no|species=no|c=Category:Rice milk}}
{{sisterlinks|d=Q715187|b=Cookbook:Rice Milk|k=rice milk|n=no|v=no|voy=no|s=no|q=no|m=no|mw=no|species=no|c=Category:Rice milk}}
*{{DMOZ|Home/Cooking/Special_Diets/Dairy-Free/|Dairy-Free Diets}}
*{{DMOZ|Home/Cooking/Special_Diets/Dairy-Free/|Dairy-Free Diets}}
* [http://nomilk.com/ricemilk.txt Multiple rice milk and horchata recipes]
* [http://www.food.com/recipe/d-i-y-rice-milk-51109 D I Y Rice Milk]


{{Rice drinks}}
{{Rice drinks}}

Revision as of 17:59, 30 January 2020

Rice milk, unsweetened
Nutritional value per 100 g (3.5 oz)
Energy195 kJ (47 kcal)
9.2 g
Sugars5.3 g
Dietary fiber0.3 g
1.0 g
0.3 g
Vitamins and minerals
VitaminsQuantity
%DV†
Thiamine (B1)
3%
0.03 mg
Riboflavin (B2)
1%
0.014 mg
Niacin (B3)
3%
0.4 mg
Pantothenic acid (B5)
3%
0.15 mg
Vitamin B6
2%
0.04 mg
Folate (B9)
1%
2 μg
Vitamin B12
26%
0.63 μg
Vitamin C
0%
0 mg
Vitamin D
5%
1 μg
Vitamin E
3%
0.47 mg
Vitamin K
0%
0.2 μg
MineralsQuantity
%DV†
Calcium
9%
118 mg
Copper
4%
0.04 mg
Iron
1%
0.2 mg
Magnesium
3%
11 mg
Manganese
12%
0.28 mg
Phosphorus
4%
56 mg
Potassium
1%
27 mg
Sodium
2%
39 mg
Zinc
1%
0.13 mg
Other constituentsQuantity
Water89.3 g
Link to USDA Database entry
†Percentages estimated using US recommendations for adults,[1] except for potassium, which is estimated based on expert recommendation from the National Academies.[2]

Rice milk is a plant milk made from rice. Commercial rice milk is typically manufactured using brown rice and brown rice syrup, and may be sweetened using sugar or sugar substitutes, and flavored by common ingredients, such as vanilla.[3] It is commonly fortified with protein and micronutrients, such as vitamin B12, calcium, iron, or vitamin D.[3][4]

Nutrition

Rice milk (unsweetened) is 89% water, 9% carbohydrates, 1% fat, and contains negligible protein (table). A 100 ml reference amount provides 47 calories, and – if purposely fortified during manufacturing – 26% of the Daily Value (DV) for vitamin B12 (table). It also supplies calcium (12% DV; fortified) and manganese (13% DV; fortified) in moderate amounts, but otherwise is low in micronutrients.

Comparison to dairy milk

Compared to cow's milk, rice milk contains more carbohydrates (9% vs. 5%), but does not contain significant amounts of calcium or protein, and no cholesterol or lactose.[5][6] Commercial brands of rice milk are often fortified with vitamins and minerals, including calcium, vitamin B12, vitamin B3, and iron.[3][5] It has a glycemic index of 86 compared to 37 for skim milk and 39 for whole milk.[7]

Rice milk is the least allergenic among plant milks,[3] and may be consumed by people who are lactose intolerant, allergic to soy or milk.[3] It is also used as a dairy substitute by vegans.[3][8]

Commercial brands

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]

Preparation

Rice milk is made commercially by pressing the rice through a grinding mill, followed by filtration and blending in water.[4][9] It may be made at home using rice flour and brown rice protein, or by boiling brown rice with a large volume of water, blending and filtering the mixture.[4]

Environmental concerns

Rice paddies require substantial water resources, and may enable fertilizers and pesticides to migrate into contiguous waterways.[10][11][8] Bacteria inhabiting rice paddies release methane into the atmosphere, emitting this greenhouse gas in quantities greater than other plant milks.[10][11]

Rice milk production uses less water than dairy milk and almond milk, but considerably more than soy milk or oat milk.[8]

See also

References

  1. ^ United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on 2024-03-27. Retrieved 2024-03-28.
  2. ^ National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). ISBN 978-0-309-48834-1. PMID 30844154. Archived from the original on 2024-05-09. Retrieved 2024-06-21.
  3. ^ a b c d e f g Meagan Bridges (1 January 2018). "Moo-ove over, cow's milk: The rise of plant-based dairy alternatives" (PDF). Practical Gastroenterology, University of Virginia Medical School. Retrieved 30 January 2020.
  4. ^ a b c Sarika Nava (1 November 2019). "What is rice milk? How is it different from other forms of milk?". NDTV Food. Retrieved 30 January 2020.
  5. ^ a b "Beverages, rice milk, unsweetened", United States Department of Agriculture, Agricultural Research Service.
  6. ^ "Milk, whole, 3.25% milkfat, with added vitamin D", United States Department of Agriculture, Agricultural Research Service.
  7. ^ Atkinson, Fiona S.; Foster-Powell, Kaye; Brand-Miller, Jennie C. (2008-12-01). "International Tables of Glycemic Index and Glycemic Load Values: 2008". Diabetes Care. 31 (12): 2281–2283. doi:10.2337/dc08-1239. ISSN 0149-5992. PMC 2584181. PMID 18835944.
  8. ^ a b c Guibourg, Clara; Briggs, Helen (2019-02-22). "Which vegan milks are best for the planet?". BBC News: Science and Environment. Retrieved 2019-09-04.
  9. ^ Courtney Subramanian (26 February 2014). "Milk-off! The real skinny on soy, almond, and rice". Time. Retrieved 30 January 2020.
  10. ^ a b Annette McGivney (29 January 2020). "Almonds are out. Dairy is a disaster. So what milk should we drink?". The Guardian. Retrieved 30 January 2020.
  11. ^ a b Poore, J.; Nemecek, T. (31 May 2018). "Reducing food's environmental impacts through producers and consumers". Science. 360 (6392): 987–992. doi:10.1126/science.aaq0216. ISSN 0036-8075. PMID 29853680.
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