Super source
Carbohydrate
10.2 g · 4% DV target
Rice milk is a grain-based dairy alternative typically produced by pressing parboiled rice through a mill and using enzymes to convert starches into sugars.
Because the production process breaks down rice starches into simpler sugars, rice milk typically has a higher glycemic index (a measure of how quickly food raises blood sugar) than other plant milks.
It is naturally free from common allergens like soy, nuts, and gluten, making it a frequent choice for individuals with multiple food sensitivities.
Compared to cow's milk or soy alternatives, rice milk is naturally very low in protein, which may affect its ability to provide lasting fullness when consumed alone.
Petal shape shows the nine FoodCompass domains, including nutrient density, processing, satiety, fats, and phytochemicals.
10.2 g · 4% DV target
4.29 g · 9% DV target
0.00 g · 0% DV target
Not a benefit — best kept low
0.33 μg · 2% DV target
No diet tags available.
Seasonality has not been estimated for this ingredient yet.
Store in the refrigerator once the seal is broken.
Unopened UHT cartons are shelf-stable.
Lower emissions than dairy, though water usage is higher than oat or soy milk. [3]
Rice milk has a significantly lower greenhouse gas emission profile than dairy, but it requires more water to produce than most other plant-based milks.