Rice milk

Rice milk is a grain milk made from rice. It is mostly made from brown rice and commonly unsweetened. The sweetness in most rice milk varieties is generated by a natural enzymatic process that cleaves the carbohydrates into sugars, especially glucose, similar to the Japanese amazake. Some rice milks may nevertheless be sweetened with sugarcane syrup or other sugars.

Compared to cow's milk, rice milk contains more carbohydrates, 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.

Rice milk is often consumed by people who are lactose intolerant, allergic to soy or milk, or have PKU. It is also used as a dairy substitute by vegans.

Commercial brands of rice milk are available in vanilla, chocolate, and almond flavors, as well as the original unflavored form, and can be used in many recipes as an alternative to traditional cow milk.

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