rice or soy milk

Rice milk is a plant-based beverage produced by grinding rice with water and straining to create a smooth, liquid emulsion. Originating in Asia and later popularized globally as a dairy alternative, rice milk is typically made from white or brown rice, with some commercial variants incorporating added oils, starches, and fortified nutrients to approximate milk's nutritional profile. The resulting liquid is mild, slightly sweet, and thinner in body than dairy milk, with a characteristic grain-forward flavor that varies by rice variety and processing method.

Rice milk became a commercial commodity in the 1980s and gained prominence during the rising demand for non-dairy alternatives among consumers with lactose intolerance, dairy allergies, or plant-based dietary preferences.

Rice milk is widely used as a direct substitute for dairy milk in both sweet and savory preparations. In beverages, it serves as a base for smoothies, tea lattes, and coffee drinks, though its thinner consistency requires adjustment in foam-dependent applications. In cooking, rice milk is employed in sauces, soups, and baked goods, though its lower protein content and tendency to separate when heated necessitates stabilizers in some recipes. Asian cuisines have long incorporated rice-based drinks in traditional preparations, while contemporary Western cuisine uses rice milk in cereals, custards, and desserts where its neutral flavor complements rather than overpowers.