Rice Allergy

A Rice allergy is considered rare, however I have heard from a few of you who are dealing with this one. Rice is a grain like any other so it is fair game to become an allergy trigger as well. As an allergy, it is commonly seen in Asian countries, and seems to be less prevalent here in the United States. Most of the reported cases and studies I have been finding are from the  90s, so it could be that this allergy is becoming more common than previously suspected.

Here is a list of Rice by-products to watch out for ~from http://www.cookingallergyfree.com

  • “Arborio rice – kernels of the italian grown rice are shorter and fatter than other short-grain rice varieties; traditionally used for risotto
  • Basmati – variety of long grain rice, famous for fragrance and delicate flavor
  • Bette hagmans featherlight mix – Commercial brand of flour mix developed by bette hagman; made with rice flour, potato starch and tapioca starch
  • Chocolate-flavoured dairy-free milk – Non-dairy milk alternatives, such as almond milk, rice milk and soy milk
  • Crispy rice cereal – breakfast cereal made of rice grain which is cooked, dried and toasted
  • Dairy-free milk – Non-dairy milk alternatives, such as almond milk, rice milk and soy milk
  • Ener-g rice bread – commercial brand of bread primarily made with rice flour, tapioca starch, and yeast; gluten-free, wheat-free, no dairy or egg
  • Instant rice – rice that has been precooked and dehydrated so that it cooks more rapidly
  • Kelloggs rice krispies cereal – brand of breakfast cereal produced by Kelloggs; made of rice grain which is cooked, dried and toasted
  • Long grain rice – variety of rice
  • Rice – a staple; the most consumed cereal grain
  • Rice cake – made from puffed brown rice and sold as a snack food
  • Rice flour – fine powder from rice
  • Rice milk – milk substitute made from fermented rice or rice flour, then sweetened
  • Rice noodle – noodles made from rice
  • Rice rainbow noodle – noodles made from rice
  • Rice syrup – sweetener derived by culturing cooked rice with enzymes
  • Rice vinegar – vinegar made from fermented rice or rice wine, is mild and slightly sweet and used widely in Japanese and Chinese cuisines
  • Rice wine – alcoholic beverage made from rice
  • Sake – alcoholic beverage brewed mainly from rice
  • Sticky rice – type of short-grained Asian rice that is especially sticky when cooked”

You may want to look at this cookbook~ the Gluten Free Without Rice Cookbook ~ http://www.food-allergy.org/GFWRbook.htm   I also strongly recommend looking at Navan Foods link~ https://www.navanfoods.com/node/1167/  because you can get a list of foods and products that will not contain your allergen, that you can buy from them, or try to find locally. This is also great if you have additional allergens to avoid as you can enter those in as well! 🙂

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11 Responses to Rice Allergy

  1. sarah August 11, 2011 at 4:46 pm #

    My son, 4 years old, also has many many food allergies. He is allergic to egg, milk, soy, tomato, carrot, red 40, cinnamon, tree nuts, strawberry, rice, coconut, and lamb. The last three are the newest additions to our list. :/ Thank you for the helpful links.

    • Multiplefoodallergyhelp~Jenny August 11, 2011 at 6:52 pm #

      I can relate! Wow your son’s diet must be hard to work around too! Coconut and Rice? Good grief! What do you do for milk? no dairy/rice/ coconut? What’s left? Flax and Hemp? and Ele-care! Have you tried Donkey? if you can get it that is- Allergic Living had an article that said some Dairy allergic kids do well on donkey milk- and Like it!

    • Tina W., Socal June 14, 2012 at 7:02 pm #

      My nephew was allergic to most stuff when he was very young…he has outgrown alot of his allergies but he is still very allergic to Peanuts, Bee’s and Strawberries.

  2. K May 22, 2012 at 3:46 pm #

    I have always had a number of allergies, sensitivities and intolerances, so much so that it was impossible to avoid everything completely, and still receive adequate nutrition. I also have a tendency to develop new allergies to the foods suggested to serve as substitutes. My allergist when I was young had me on a “Rotation Diet”, where foods were broken up into five different days worth of balanced food options, and these rotated, so I never ate the same food two days in a row.

    I don’t know if that’s a common recommendation these days, but it might be worth looking into. The idea is that it helps to prevent the development of new allergies, and may even allow you to reintroduce certain foods to which there was only a small reaction.

    Having developed a rice allergy, due largely to my own, lazy approach to meal-planning (I’ve never had my mother’s patience), I’m looking into resuming such a diet.

  3. Courtney May 28, 2012 at 9:19 pm #

    I have also found that rice flour is in many sausages, and milo contains rice as well. Conditioner and deep fried foods may have rice bran oil. Gravy mix has rice in it often also.

  4. Tina W., Socal June 14, 2012 at 12:31 pm #

    At age 40 I did allergy testing and found out I was allergic to rice. Rice never posed a problem as a child because I simply did not care for it so I rarely ate it. As an adult, I have developed a love for sushi (sashimi and rolls) and could never understand why I always had stomache issues after eating it. I just assumed it was the spices in the sauces they used. After I was tested I started really paying attention to how I felt after I ate rice….at first it was just stomache problems but yesterday I actually could feel my throat starting to close. Thankfully I keep benedryl in my purse. My friend is allergic to Onions, yes, onions. Most allergists don’t even test for that. She had to bring an onion in with her when she did her testing. She has severe reactions that land her in the hospital. We once shared some pasta and apparently the sause had onions in it. She went into shock and broke out in hives on her entire body. Scared me to death. The ER nurse informed us that each time you expose your body to what you are allergic to the reaction is worse. I guess I’m done eating sushi 🙁 Of all things to be allergic to, rice??

  5. Christina June 22, 2012 at 10:56 pm #

    I am allergic to Peanuts, Treenuts, soy, legumes, mango and just found out I am allergic to wheat and rice. I don’t doubt the wheat as I haven’t felt good eating it. But the rice I am doubting. I guess I will have to try it and see…

  6. Samantha July 13, 2012 at 6:33 pm #

    I was recently tested for food allergies and discovered that I am allergic to corn, rice, barley, oat, rye, shrimp, green pea, soybean, strawberry, scallops, oyster, carrot and tree nuts. Pretty crazy, huh? I do find things to eat but I am very careful when going out to eat. And after reading Christina’s post, I won’t keep trying to sneak some of my allergens. I did not know that every time I am exposed to the allergen, my reaction gets worse. I always say i can deal with a little itch. No more.

  7. Sarah J Marquez August 15, 2015 at 10:31 pm #

    What am I suppose to eat I try gluten-free it makes me feel sick because it ad rice. Can’t they make a gluten-free products without rice.

    • Multiple Food Allergy Help August 22, 2015 at 8:39 pm #

      Sadly most all Gluten Free products do use rice. If you have other safe grains- (Quinoa, Sorghum, Millet?) You may be able to mix your own blends and bake your own goods- I highly recommend Cybele Pascal’s Bakers Handbook, and Colette Martin has two cookbooks that are great!~ Learning to Bake Allergen Free and the Allergen Free Pantry.

    • Multiple Food Allergy Help September 23, 2015 at 1:59 am #

      Some do- using other alternative grains such as quinoa, millet, etc. however rice is very common and popular for commercially produced products. An alternative of course would be to mix your own flour blends substituting rice flour for one you can tolerate and baking your own foods. Colette Martin and Cybele Pascal both have wonderful cookbooks with gluten free flour mixes, and Colette’s books include some tutorial instruction for making various substitutions. ~Jenny

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