How to cook soy and rice milk

Nondairy beverages made from soybeans and rice are available for persons who have milk allergies, are lactose-intolerant, or prefer not to eat animal products. Both soy milk and rice milk are similar in look and taste to milk and can be used for many of the same purposes, such as pouring on cereal or making smoothies and other dairy-based beverages.

Soymilk is made from water, soybeans, malted corn and barley extract, seaweed (used for thickening purposes), salt, and, depending on the brand, a fat or oil. Rice milk is made from water, brown rice, salt, and, depending on the brand, safflower oil and various vitamins and minerals. Soy and rice milks have fewer calories and less fat than whole milk, but they have more of both than skim milk. One cup of soymilk has about 135 calories and 5 grams of fat. One cup of rice milk has about 120 calories and 2 grams of fat.