In 1914, Maria M. Gilbert gave a recipe for rice milk in her book Meatless Cookery, which was the earliest known use of the term.

[7] Rice milk (unsweetened) is 89% water, 9% carbohydrates, 1% fat, and contains negligible protein (table).

A 100 ml reference amount provides 47 calories, and – if purposely fortified during manufacturing – 26% of the Daily Value (DV) for vitamin B12 (table).

[4] Rice paddies require substantial water resources, and may enable fertilizers and pesticides to migrate into contiguous waterways.

[14][15][12] Bacteria inhabiting rice paddies release methane into the atmosphere, emitting this greenhouse gas in quantities greater than other plant milks.