Plant-Based Milks: Rice
Vol. 2020 No. 5, Food Science and Human Nutrition
Vol. 2020 No. 5

Plant-Based Milks: Rice: FSHN20-50/FS412, 10/2020

Food Science and Human Nutrition
https://doi.org/10.32473/edis-fs412-2020
Published 2020-10-12
Meagan Lamothe
University of Florida
Daniela Rivero-Mendoza
University of Florida
Wendy Dahl
University of Florida
https://orcid.org/0000-0003-2061-4731
A glass of rice milk next to a pile of rice grains. Credit: Lincoln Zotarelli, UF/IFAS
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Keywords

plant-based; milk alternate; rice milk;
fortification

How to Cite

Lamothe, Meagan, Daniela Rivero-Mendoza, and Wendy Dahl. 2020. “Plant-Based Milks: Rice: FSHN20-50/FS412, 10/2020”. EDIS 2020 (5). Gainesville, FL. https://doi.org/10.32473/edis-fs412-2020.
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Abstract

Rice milk is a plant-based, nondairy beverage made primarily from milled rice and water. It is marketed as an allergy-friendly, easy-to-digest, vegan substitute for cow's milk. Similar to other plant-based beverages, rice milk usually has an opaque white or beige color and creamy texture resembling that of cow's milk. This new 4-page publication of the UF/IFAS Food Science and Human Nutrition Department describes how rice milk is made, its ingredients and nutrient profile, and potential health benefits and risks of consumption. Written by Meagan Lamothe, Daniela Rivero-Mendoza, and Wendy J. Dahl.
https://edis.ifas.ufl.edu/fs412

https://doi.org/10.32473/edis-fs412-2020
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PDF-2020

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 4.0 International (CC BY-NC-ND 4.0) license.

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