Cooking Rice with This Milky-White Liquid Is Far Better Than Using Plain Water: Tastier Rice, Better Skin, and Protection Against Many Diseases

We usually cook rice with plain water, but occasionally “switching things up” by using this familiar liquid not only creates a new taste but is also very beneficial for health.

Using a familiar milky-white liquid instead of plain water to cook rice has become a health-care secret in many modern households. This “miracle” liquid is soy milk. The combination of soy milk and rice not only produces irresistibly soft, fragrant rice but also delivers outstanding nutritional value, helping nourish the skin and ward off many diseases.

A Perfect Nutritional Complement

According to nutritionist Zhang Yongsheng from the First Affiliated Hospital of Guangxi Medical University (China), rice is naturally low in protein and lysine, while soybeans are rich in both. Conversely, rice contains plenty of methionine, which soybeans lack. When rice is cooked with soy milk, these nutrients complement each other, creating a high-quality protein source comparable to meat. This is why there is an old saying: “Rice combined with beans equals meat.”

Sharing the same view, Dr. Zhu Mingwei, Head of the Department of General Internal Medicine at Beijing Hospital (China), considers this an ideal way to boost the nutritional value of rice.

In addition to Dr. Zhang’s analysis, Dr. Zhu adds that replacing plain water with soy milk significantly increases plant-based calcium and dietary fiber. This is an important calcium source for people with lactose intolerance and, when used long term, can help prevent osteoporosis and maintain strong bones.

Protecting Health and Enhancing Beauty from Within

One of the greatest benefits of this type of rice is its ability to help control blood sugar. Dr. Zhu Mingwei explains that the fiber and protein in soy milk slow down starch digestion, allowing blood glucose levels to rise more gradually—making it especially beneficial for people with diabetes.

Moreover, cooking rice with soy milk offers several other health benefits:

• Lowers blood lipids and supports cardiovascular health: Plant protein helps reduce blood fat levels, preventing high blood pressure, stroke, and coronary artery disease.

• Nourishes the skin and slows aging: Active compounds in soybeans help enrich the blood, improve skin smoothness, and slow the natural aging process.

• Supports digestion: Dietary fiber promotes intestinal movement, prevents constipation, creates a longer-lasting feeling of fullness, and supports effective weight management.

Tips for Cooking Rice with Soy Milk for the Best Taste and Nutrition

To achieve the best flavor, dilute unsweetened soy milk with water at a ratio of 1:1 or 1:2, depending on your preference. Use slightly more liquid than you normally would when cooking rice with plain water. After the rice is cooked, let it rest for about 5–10 minutes so the grains become perfectly soft and fluffy.

Experts also advise being careful when washing rice to avoid losing nutrients in the outer layer. Do not rinse the rice too thoroughly, as the cloudy white water from light rinsing contains vitamin B1, B2, B6, and minerals such as lipids and carbohydrates. Ideally, rinse the rice gently once to remove dust, then add soy milk for cooking.

Finally, although this method is healthy, it should not be overused to avoid bloating or excessive intake of plant protein, which may burden the kidneys. People with a history of soy allergy, severe kidney dysfunction, or acute digestive disorders should avoid this type of rice to ensure safety.