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Encyclopedia > Rice milk

Rice milk is a kind of grain milk processed from rice. It is mostly made from brown rice and commonly sweetened with sugarcane syrup. Compared with cow's milk, it contains more carbohydrates, but does not contain significant amounts of calcium or lactose, and no cholesterol. It is also quite low in protein. Commercial brands of rice milk, however, are often fortified with vitamins and minerals, including calcium, vitamin B12, vitamin B3, and iron. Grain milk is a milk substitute made from fermented grain or from flour. ... Species Oryza glaberrima Oryza sativa Rice refers to two species (Oryza sativa and Oryza glaberrima) of grass, native to tropical and subtropical southeastern Asia and to Africa, which together provide more than one fifth of the calories consumed by humans. ... Brown rice is unmilled or partly milled rice, a kind of whole grain. ... Species Saccharum arundinaceum Saccharum bengalense Saccharum edule Saccharum officinarum Saccharum procerum Saccharum ravennae Saccharum robustum Saccharum sinense Saccharum spontaneum Sugarcane or Sugar cane (Saccharum) is a genus of between 6 and 37 species (depending on taxonomic interpretation) of tall grasses (family Poaceae, tribe Andropogoneae), native to warm temperate to tropical... COW is an acronym for a number of things: Can of worms The COW programming language, an esoteric programming language. ... A glass of cow milk Milk most often means the nutrient liquid produced by the mammary glands of female mammals. ... Carbohydrates are chemical compounds that contain oxygen, hydrogen, and carbon atoms. ... General Name, Symbol, Number calcium, Ca, 20 Chemical series alkaline earth metals Group, Period, Block 2, 4, s Appearance silvery white Atomic mass 40. ... Lactose is a disaccharide that makes up around 2-8% of the solids in milk. ... Cholesterol chemical structure Cholesterol is a sterol (a combination steroid and alcohol) and a lipid found in the cell membranes of all body tissues, and transported in the blood plasma of all animals. ... A representation of the 3D structure of myoglobin, showing coloured alpha helices. ... Chemical structure of Vitamin B12 The name vitamin B12 (or B12 for short) is used in two different ways. ... Niacin, also known as nicotinic acid or vitamin B3, is a water-soluble vitamin whose derivatives such as NADH, NAD, NAD+, and NADP play essential roles in energy metabolism in the living cell and DNA repair. ... General Name, Symbol, Number iron, Fe, 26 Chemical series transition metals Group, Period, Block 8, 4, d Appearance lustrous metallic with a grayish tinge Atomic mass 55. ...


It can come in plain, vanilla, or chocolate flavours and can be used in many recipes as an alternative to traditional cow milk. It should not, however, be considered a nutritional substitute for cow's milk. This is especially important for those seeking relief from lactose intolerance. Should someone who is lactose intolerant use rice milk in place of cow's milk, he or she should supplement the diet with other calcium- and protein-rich foods. For other uses, see vanilla (disambiguation). ... Chocolate most commonly comes in dark, milk, and white varieties, with cocoa solids contributing to the brown coloration. ...


See also horchata, a similar sweetened rice-based beverage. Two large jars of aguas frescas in a taqueria in Seattle, Washington, USA. On the left is a jar of jamaica and on the right is a jar of horchata. ...


External links

  • A rice milk recipe
  • Another rice milk recipe
  • Cow's milk vs. rice milk

  Results from FactBites:
 
USA Rice Federation: Consumer: Kitchen: Glossary (1991 words)
Rice milling is the removal of the hulls and bran from harvested, dried rough rice to produce a milled, polished or white rice.
Dutch for "rice table," rijsttafel is the Dutch version of an Indonesian meal consisting of small well-seasoned side dishes such as steamed or fried seafood and meats, vegetables, fruits, sauces, condiments, etc. The Dutch adopted this style of dining during their occupation of Indonesia in the 18th and 19th centuries.
The starch and flour from waxy rice is used frozen as a binder for gravies, sauces and fillings, because it is resistant to breakdown during freezing and thawing.
  More results at FactBites »


 

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