Rice milk

Last updated
Rice milk, unsweetened
Rice milk.jpg
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
Fat
1.0 g
0.3 g
Vitamins Quantity%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
3%
0.04 mg
Folate (B9)
1%
2 μg
Vitamin B12
26%
0.63 μg
Vitamin C
0%
0 mg
Vitamin D
7%
1 μg
Vitamin E
3%
0.47 mg
Vitamin K
0%
0.2 μg
Minerals Quantity%DV
Calcium
12%
118 mg
Copper
2%
0.04 mg
Iron
2%
0.2 mg
Magnesium
3%
11 mg
Manganese
13%
0.28 mg
Phosphorus
8%
56 mg
Potassium
1%
27 mg
Sodium
3%
39 mg
Zinc
1%
0.13 mg
Other constituentsQuantity
Water89.3 g

Percentages are roughly approximated using US recommendations for adults.
Source: USDA FoodData Central

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. [1] It is commonly fortified with protein and micronutrients, such as vitamin B12, calcium, iron, or vitamin D. [1] [2]

Contents

History

The exact origin of rice milk is uncertain. In 1914, Maria M. Gilbert gave a recipe for rice milk in her book Meatless Cookery, which was the earliest known use of the term. [3] 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. [4] In 1990, Rice Dream was launched by Imagine Foods of Palto Alto, California in Tetra Pak cartons, becoming the first widely popular rice milk. [5]

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

Rice milk contains more carbohydrates when compared to cow's milk (9% vs. 5%), but does not contain significant amounts of calcium or protein, and no cholesterol or lactose. [6] [7] Commercial brands of rice milk are often fortified with vitamins and minerals, including calcium, vitamin B12, vitamin B3, and iron. [1] [6] It has a glycemic index of 86 compared to 37 for skim milk and 39 for whole milk. [8]

Rice milk is the least allergenic among plant milks, [1] and may be consumed by people who are lactose intolerant, allergic to soy or milk. [1] It is also used as a dairy substitute by vegans. [1] [9]

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. [1]

Preparation

Rice milk is made commercially by pressing the rice through a grinding mill, followed by filtration and blending in water. [2] [10] 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. [2]

Environmental concerns

Rice paddies require substantial water resources, and may enable fertilizers and pesticides to migrate into contiguous waterways. [11] [12] [9] Bacteria inhabiting rice paddies release methane into the atmosphere, emitting this greenhouse gas in quantities greater than other plant milks. [11] [12]

Rice milk production uses less water than dairy milk and almond milk, but considerably more than soy milk or oat milk. [9]

See also

Related Research Articles

Milk White liquid produced by the mammary glands of mammals

Milk is a nutrient-rich liquid food produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals, including breastfed human infants before they are able to digest solid food. Early-lactation milk is called colostrum, which contains antibodies that strengthen the immune system and thus reduces the risk of many diseases. It holds many other nutrients, including protein and lactose. Interspecies consumption of milk is not uncommon, particularly among humans, many of whom consume the milk of other mammals.

Soy milk Beverage made from soybeans

Soy milk, also known as soya milk or soymilk, is a plant-based drink produced by soaking and grinding soybeans, boiling the mixture, and filtering out remaining particulates. It is a stable emulsion of oil, water, and protein. Its original form is an intermediate product of the manufacture of tofu. Originating in East Asia, it became a common beverage in Europe and North America in the latter half of the 20th century, especially as production techniques were developed to give it a taste and consistency more closely resembling that of dairy milk. Along with similar vegetable-based "milks," like almond and rice milk, soy milk may be used as a substitute for dairy milk by individuals who are vegan or lactose intolerant, while others may consume it for environmental or health reasons.

Almond milk plant milk manufactured from almonds

Almond milk is a plant milk manufactured from almonds with a creamy texture and nutty flavor, although some types or brands are flavored in imitation of dairy milk. It does not contain cholesterol, saturated fat or lactose, and is often consumed by those who are lactose-intolerant and others, such as vegans, who avoid dairy products. Commercial almond milk comes in sweetened, unsweetened, vanilla and chocolate flavors, and is usually fortified with micronutrients. It can also be made at home using a blender, almonds and water.

Coconut milk Liquid that comes from the grated meat of a coconut

Coconut milk is an opaque, milky-white liquid extracted from the grated pulp of mature coconuts. The opacity and rich taste of coconut milk are due to its high oil content, most of which is saturated fat. Coconut milk is a traditional food ingredient used in Southeast Asia, Oceania, South Asia, and East Africa. It is also used for cooking in the Caribbean, tropical Latin America, and West Africa, where coconuts were introduced during the colonial era.

Plant milk a milk-like drink made from plant-based ingredients

Plant milk is a plant juice that resembles the color of milk and refers to manufactured, nondairy beverages made from a water-based plant extract for flavoring and aroma. Plant milks are vegan beverages consumed as plant-based alternatives to dairy milk, and often provide a creamy mouthfeel. For commerce, plant-based liquids are typically packaged in containers similar and competitive to those used for dairy milk, but cannot be labeled as "milk" within the European Union. In 2018, among the roughly 20 plants used to manufacture plant milk, almond, soy, and coconut were the highest-selling plant milks worldwide. The global plant milk market was estimated at US$16 billion in 2018.

Milk substitute

A milk substitute is any substance that resembles milk and can be used in the same ways as milk. Such substances may be variously known as non-dairy beverage, nut milk, grain milk, legume milk and alternative milk.

Peanut milk

Peanut milk is a non-dairy beverage created using peanuts and water. Recipe variations include salt, sweeteners, and grains. It does not contain any lactose and is therefore suitable for people with lactose intolerance.

Silk (brand)

Silk is an American brand of dairy-substitute products owned by Danone North America.

Okara (food)

Okara, soy pulp, or tofu dregs is a pulp consisting of insoluble parts of the soybean that remain after pureed soybeans are filtered in the production of soy milk and tofu. It is generally white or yellowish in color. It is part of the traditional cuisines of Japan, Korea, and China. Since the 20th century, it has been used in the vegetarian cuisines of Western nations.

Non-dairy creamer

A non-dairy creamer, commonly called tea whitener or coffee whitener, is a liquid or granular substance intended to substitute for milk or cream as an additive to coffee, tea, hot chocolate or other beverages. They do not contain lactose and therefore are commonly described as being non-dairy products, although many contain casein, a milk-derived protein. Dry granular products do not need to be refrigerated and can be used and stored in locations which do not have a refrigerator. Liquid non-dairy creamers should be tightly capped and refrigerated after opening. Some non-dairy creamers contain sweeteners and flavors, such as vanilla, hazelnut or Irish cream. As with other processed food products, low calorie and low fat versions are available for non-dairy creamers.

Oat milk

Oat milk is a plant milk derived from whole oat grains by extracting the plant material with water. Oat milk has a creamy texture and oatmeal-like flavor, and is manufactured in various flavors, such as sweetened, unsweetened, vanilla or chocolate.

Soy yogurt yogurt prepared with soy milk

Soy yogurt, also referred to as Soya yogurt, Soygurt or Yofu, is yogurt prepared with soy milk.

Eden Foods, Inc., is an organic food company based in Clinton, Michigan. It is best known for its Edensoy line of organic soy milk, and its line of organic Japanese foods and condiments. The company claims to be the oldest independent organic food producer in the United States, and the largest supplier of organic dry grocery items.

Tofu Soy-based food used as a protein source

Tofu, also known as bean curd, is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness; it can be silken, soft, firm, extra firm or super firm. Beyond these broad categories, there are many varieties of tofu. It has a subtle flavor, so it can be used in savory and sweet dishes. It is often seasoned or marinated to suit the dish and its flavors, and due to its spongy texture it absorbs flavors well.

Plamil Foods

Plamil Foods Ltd is a British manufacturer of vegan food products. Founded in 1965, the company sells soy milk, horchata, egg-free mayonnaise, chocolate and carob bars.

Wotou Northern Chinese steamed cornmeal bread

Wotou, also called Chinese cornbread, is a type of steamed bread made from cornmeal in Northern China.

Vegan cheese Cheese-like substance made without animal products

Vegan cheese is a category of non-dairy, plant-based cheese analogues. Vegan cheeses range from soft fresh cheeses to aged and cultured hard grateable cheeses like plant-based Parmesan. The defining characteristic of vegan cheese is the exclusion of all animal products.

Pea milk

Pea milk is a type of plant milk made using pea protein, which is made of yellow peas. Commercial pea milk typically comes in sweetened, unsweetened, vanilla and chocolate flavours, and is usually enriched with vitamins. It is marketed as a more environmentally-friendly alternative to almond milk and a non-GMO alternative to soy milk. The two largest brands of pea milk are Ripple Foods and Bolthouse Farms. Pea milk is a plant-based alternative to dairy milk. It is available in several countries including the US, UK and Australia and is vegan, nut free and lactose free. Pea milk is a part of plant milks, which are gaining in popularity due to increased lactose intolerance among consumers and demand for environmentally sustainable products. The plant-based milk industry as per 2019 estimates is worth approximately US$5 billion and will reach a value of US$26 billion in 5 years. There has been research in the role of pea proteins in preparing infant formula, yoghurt and calf mixtures. The colour is off-white and pea milk is made through crushing yellow split peas and mixing the soluble components with water. Pea milk may also be prepared at home. It is perceived to be environmentally sustainable and requires less water than the production of dairy milk. There is limited information on the total carbon emissions and water consumption of producing ready to drink pea milk.

Elmhurst 1925

Elmhurst 1925 is a plant-based food and beverage company located in Elma, New York. The company manufactures and sells non-dairy, plant-based milks made from nuts, grains, and seeds. The first four nutmilks – almond, cashew, hazelnut, and walnut – debuted at Natural Products Expo West in March 2017. A number of additional products have launched since, including their line of unsweetened plant milks] made with just 2 to 3 ingredients, award winning barista editions, dairy-free creamers, and single serve ready-to-drink options.

References

  1. 1 2 3 4 5 6 7 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.
  2. 1 2 3 Sarika Nava (1 November 2019). "What is rice milk? How is it different from other forms of milk?". NDTV Food. Retrieved 30 January 2020.
  3. Shurtleff, William (2013). History of Soymilk and Other Non-Dairy Milks (1226-2013). United States: Soyinfo Center. p. 6. ISBN   9781928914587.
  4. Shurtleff, William (2013). History of Soymilk and Other Non-Dairy Milks (1226-2013). United States: Soyinfo Center. pp. 6, 241. ISBN   9781928914587.
  5. Shurtleff, William (2013). History of Soymilk and Other Non-Dairy Milks (1226-2013). United States: Soyinfo Center. p. 9. ISBN   9781928914587.
  6. 1 2 "Beverages, rice milk, unsweetened", United States Department of Agriculture, Agricultural Research Service.
  7. "Milk, whole, 3.25% milkfat, with added vitamin D", United States Department of Agriculture, Agricultural Research Service.
  8. 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.
  9. 1 2 3 Guibourg, Clara; Briggs, Helen (2019-02-22). "Which vegan milks are best for the planet?". BBC News: Science and Environment. Retrieved 2019-09-04.
  10. Courtney Subramanian (26 February 2014). "Milk-off! The real skinny on soy, almond, and rice". Time. Retrieved 30 January 2020.
  11. 1 2 Annette McGivney (29 January 2020). "Almonds are out. Dairy is a disaster. So what milk should we drink?". The Guardian. Retrieved 30 January 2020.
  12. 1 2 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.