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All plant drinks

Rice milk vs Oat milk

Side by side nutrients for Rice milk and Oat milk per glass.

Example result

Protein per glass

Rice milk

0.7 g

Oat milk

2 g

Fixed example for search engines: protein per glass for oat, soy, and almond drinks. Values follow the plant milk dataset (USDA FoodData Central where available).

Units
Show in glasses
Fortification

Calcium and vitamins vary by product and country. We keep fortified and unfortified rows separate. No brand names.

One glass = 250 ml.

Oat milk

2 g

Rice milk

0.7 g

In the kitchen

Foaming, tea, and baking notes. Experiential notes are marked as such.

  • Oat milk

    • Often works Foams for coffee: Barista-style oat drinks are made to foam in coffee. (experiential note)
    • Mixed In tea: Usually stable in tea; very acidic blends can still split. (experiential note)
    • Often works Baking: Works in cakes and batter; taste is mildly sweet. (experiential note)

  • Rice milk

    • Often weak Foams for coffee: Low protein; foams poorly in coffee. (experiential note)
    • Often works In tea: Usually stays smooth in tea. (experiential note)
    • Mixed Baking: Sweet taste; use when you want a lighter crumb. (experiential note)

Questions

Which has more protein, Rice milk or Oat milk?
Switch the glasses to protein on this page. Numbers come from the plant milk dataset for a 250 ml glass.
Why separate fortified and unfortified?
Calcium and vitamins depend on the product and the country. Mixing them would hide that difference.