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Rice milk is a dairy substitute which is ideal for people who suffer from lactose intolerance or are allergic to soy. It contains more carbohydrates but lesser fats. Rice milk is often fortified with vitamins, and is actively consumed by athletes, people trying to lose weight and people with intolerance to soy or lactose.
| Specifications | Rice Milk |
|---|---|
| Form | Powder |
| Moisture% | 3-5 |
| Fat% | <4.0 |
| Protein% | <1.0 |
| Shelf Life | 12 months |
| Technical data |  |
Rice milk is made by passing Organic or Conventional rice through a diffusion process to strain the rice kernels at an industry level. At SGC, we mostly use premium quality brown rice sourced from our own fields as a raw product, ensuring a premium quality product.
As compared to dairy milk, rice milk contains more carbohydrates, but less proteins and no lactose. This makes it a considerable option for people who are lactose intolerant, or simply trying to cut down on their protein intake, while the carbohydrates provide a steady stream of energy in the body.
Rice milk can be consumed directly after a fortification process, or it can be processed into various forms. Oftentimes, rice milk is consumed by athletes, people trying to watch their weight, or bodybuilders trying to gain muscle. Ice cream and desserts made from rice milk are gaining popularity.
