Rice milk is a naturally creamy and sweet milc and a common sight in the alt-milc space. It is usually commercially made using brown rice, but some people prefer the taste of homemade rice milk made from white rice.

Rice milk is made by pressing rice through a grinding mill, filtering and then blended with water. Many companies then fortify their rice milks with other nutrients and minerals such as calcium to improve their nutritional profile.

Rice milk is a great choice for those who are lactose intolerant or have allergies to cow’s milk, soy and nuts. In fact, it is the least likely of all milcs to cause allergies. Rice milk contains high levels of carbs compared with other plant-based milks, as well as little to no protein. However, many companies fortify their products to boost the nutritional profile of rice milk, including vitamin B12, calcium, iron and vitamin D.

The environmental impact of rice milk paints a mixed picture. Although it performs as one of the best in terms of land use, its emissions and water use are high compared with other plant-based milks. Concerns also surround the runoff of pesticides and herbicides into waterways. However, rice milk uses much less water compared with almond milk and its land use, water use and emissions performance exceed that of dairy milk.