Rice milk and buttermilk are two wonderful choices in the world of milk, and represent plant-based and animal-based options in this showdown!
On the one hand we have rice milk, which is a really unique beverage that you absolutely have to try out! On the other hand, we have buttermilk, which is a tried-and-true milk that’s called for in many recipes!
We’ll take a close look at them, uncovering all the nitty gritty details about each so that we can compare them in things like culinary uses, allergens, dietary versatility, and more!
Then, you’ll know which is better: rice milk or buttermilk?
Let’s jump in!
Comparing rice milk vs buttermilk
Rice milk is plant-based and comes from a grain (rice), while buttermilk is animal-based. Rice milk sports no allergens at all, while buttermilk has milk as one. If you’re a vegan, rice milk is for you while buttermilk doesn’t fit into your diets.
Check out something like hemp milk if you want a milk that’s good for vegan, paleo, and keto diets!
| Rice milk | Buttermilk (lowfat/1%) | |
| Type | Plant-based (grain) | Animal-based |
| Allergens | None | Milk |
| Vegan? | Yes | No |
| Paleo? | No | No |
| Keto? | No | No |
Differences between rice milk and buttermilk
The main difference between rice milk and buttermilk is where they come from!
Rice milk is made by blending soaked rice and water, which is then strained to remove any solid rice pieces. This leaves us with a dairy-free alternative that’s slightly sweet and thinner than buttermilk!
Also, it’s the least allergenic type of plant-based milk, which is perfect if you’re struggling with any allergies. And, you can easily make rice milk at home!
Buttermilk is a thick and creamy milk that boasts a tangy and slightly sweet flavor profile. It’s traditionally made from the leftover liquid that comes after churning butter out of cultured cream, but these days it’s made similar to kefir – a probiotic culture is added to pasteurized or homogenized milk in order to ferment it.
It’s very popular in recipes as a way to add moistness and tanginess.
How to use rice milk vs buttermilk
Here are a couple ways to get the most out of rice milk and buttermilk:
Rice milk:
- Pour it over your cereal and granola.
- Make dairy-free smoothies with it.
- Use it as a more subtle substitute for something like regular milk.
- Make Horchata with it – a sweet Mexican drink.
- Drink it as a stand alone beverage.
- Add it to your coffee.
Buttermilk:
- Tenderize meat with it.
- Drink it on its own like kefir.
- Moisten different bakes like pancakes, cookies, and cakes with it.
- Use it to make creamy dressings and dips.
- Use it for marinades and brines.
- Make the many recipes that call for its tangy flavor and creamy texture.
Can you substitute rice milk for buttermilk?
In some cases yes – things like adding it to coffee, using it for cereal, making smoothies with it can all utilize either rice milk or buttermilk. However, the different texture and flavor profiles will really create some differences in bakes – especially ones that call for buttermilk! I recommend keeping buttermilk in recipes that call for it in this case, as rice milk won’t be able to replace its flavor or tanginess.
Otherwise, feel free to experiment!
Nutrition: Rice milk vs buttermilk
Rice milk is quite different from buttermilk in terms of nutrition because it’s made from a starchy grain. It’s very low in protein, and has a high carb content. It’s fairly low in calories, but has a decent calcium and vitamin D content.
Buttermilk has 10 grams of protein per serving, which is miles better than the 0 grams in rice milk. It also contains a lot more sugar, but has a similar amount of carbs. It has a touch more calcium, but is worse in vitamin D content.
However, buttermilk contains some probiotics which are awesome for overall health!
| Per 1 cup (237 ml/8 oz.) | Rice milk | Buttermilk (lowfat/1%) |
| Calories | 70 | 120 |
| Total fat (saturated) | 2.5 g (0 g) | 2.5 g (2 g) |
| Total carbs | 13 g | 15 g |
| Total sugars (incl. added) | <1 g (0 g) | 11 g (0 g) |
| Protein | 0 g | 10 g |
| Calcium | 20% DV | 25% DV |
| Vit D | 25% DV | 10% DV |
How to store rice milk and buttermilk
You should store rice milk in the fridge, and finish it within 7-10 days after opening it up! Shake the carton before you use it, as rice milk is prone to separating. Also keep an eye on what kind you buy, as shelf-stable versions can be kept in the pantry until they’re opened, but refrigerated types need to be put in the fridge right aways.
Homemade rice milk should be stored in the fridge immediately and be finished within 3-5 days.
Buttermilk should be stored in the fridge. This will prevent early spoilage – try to finish it within 3-5 days of opening for the best freshness, although some brands say they can last up to 14 days after opening!
Rice milk vs buttermilk: Which is better?
And here we are: the final decision!
Rice milk and buttermilk both offer really unique advantages over one another, and there are many things to consider when making a choice between the two.
It’s difficult to declare a clear winner because they are from different sources, so you should really consider your needs and allergies with these.
However, the overall win goes to buttermilk, as it has a special place in many recipes and can’t be substituted out very easily. Plus, it carries a more unique flavor.
FAQs
Many different types of milk like raw cow milk, hemp milk, rice milk, cashew milk, and almond milk have unique benefits and drawbacks. Try researching some of these to find one that fits your needs, or talk to your physician if you have any concerns or special needs!
Buttermilk is fermented and provides a tangy, slightly sour taste and has a thicker texture. It also has less fat and slightly more protein, and is better used for adding moisture to bakes.
Rice milk comes from rice, whereas cow’s milk comes from, well, a cow! Buttermilk comes from cow’s milk, while rice milk also has nutritional differences and different allergens than cow’s milk.
Rice milk can be considered a healthy option for those with dietary restrictions. It boasts a solid nutritional profile, but lacks protein.
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