|Nutritional value per 100 g (3.5 oz)|
|Energy||195 kJ (47 kcal)|
|Dietary fiber||0.3 g|
|Pantothenic acid (B5)|
|†Percentages are roughly approximated using US recommendations for adults. |
Source: USDA Nutrient Database
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. It is commonly fortified with protein and micronutrients, such as vitamin B12, calcium, iron, or vitamin D.
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. Feeding infants exclusively on rice milk (as a substitute for cow or breast milk) can be fatal. https://www.theage.com.au/national/parents-fed-baby-only-on-rice-milk-20020514-gdu7dm.html
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. Commercial brands of rice milk are often fortified with vitamins and minerals, including calcium, vitamin B12, vitamin B3, and iron. It has a glycemic index of 86 compared to 37 for skim milk and 39 for whole milk.
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.
Rice milk is made commercially by pressing the rice through a grinding mill, followed by filtration and blending in water. 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.
Rice paddies require substantial water resources, and may enable fertilizers and pesticides to migrate into contiguous waterways. Bacteria inhabiting rice paddies release methane into the atmosphere, emitting this greenhouse gas in quantities greater than other plant milks.
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