The Food Coach

Healthy Food Database - Rice milk

A quality rice milk is made with brown rice, water, oil , a little sea salt and is fortified with calcium phosphate.
It should contain no added sweetening as rice itslef is relatively sweet.
It makes a delicious alternative to dairy milk and is suitable for anyone with digestive disorders or lactose intolerance. suffering, Rice milk is also gluten free and and suitable for both vegans and vegetarians.

Available at all leading supermarkets, Ricemilk can be found in the long life milk grocery aisle and in the chiller cabinet.Rice milk is made Made from brown rice, filtered water and usually some form of added brown rice sweetener. Has a pleasant light flavour and can substitute for cow's milk for those who are lactose intolerant.
Category: Drink
In Season: all year
To Buy: Try to buy milk fortified with fibre, calcium, vitamins A and D and avoid products with added sugars.
To Store: Most rice milk can be stored in the pantry until opened, when it will last for 7-10 days in the fridge. For extended shelf life and optimal taste, refrigerate overnight prior to opening. Fresh rice milk should be stored in the fridge.
Tips & Tricks: A suitable alternative to cow's milk for those who are lactose intolerant, but should not be given to infants under the age of one as it lacks the nutrients for optimum development. Always read the label before buying a brand of rice milk and ensure you buy one without added sugar.

Nutrition (1 Cup):

Energy (kJ): 525
High GI > 70 : Glycaemic Index refers to the rate at which carbohydrate rich foods are converted to glucose for energy by the body; High GI foods raise blood sugar levels quickly and creating energy spikes followed quickly by energy slumps.
Fat (g): 2.8
Amines: Amines come the breakdown or fermentation of proteins. High amounts are found in cheese, chocolate, wine, beer and yeast extracts. Smaller amounts are present in some fruits and vegetables such as tomatoes, avocados, bananas.

For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. No information available
Glutamates: Glutamate is found naturally in many foods, as part of protein. It enhances the flavour of food, which is why foods rich in natural glutamates such as tomatoes, mushrooms and cheeses are commonly used in meals. Pure monosodium glutamate (MSG) is used as an additive to artificially flavour many processed foods, and should be avoided, especially in sensitive individuals as it can cause serious adverse reactions. n/a
Carbohydrates, g: 24.5
Protein (g): 0.8
Saturated Fat, g : 0.3
Salicylates: Naturally occurring plant chemicals found in several fruits, vegetables, nuts, herbs and spices, jams, honey, yeast extracts, tea and coffee, juices, beer and wines. Also present in flavourings, perfumes, scented toiletries and some medications.

For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. Safe/negligible amount

Cooking:

Cooking Tips:

Benefits the Following Health Conditions:*

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.

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