Grocery
Brown Rice Syrup
What it is
Brown rice syrup, also known as rice malt syrup, is a sweetener derived from the starch of brown rice. It is produced by exposing cooked rice to enzymes that break down the starches into simpler sugars. The resulting liquid is then reduced to a thick, amber-colored syrup. Its flavor is mild and less intensely sweet than granulated sugar, with a subtle malty undertone. This syrup is a popular choice for those seeking alternative sweeteners.
How people cook with it
This syrup can be used in a variety of sweet applications, offering a unique texture and flavor profile.
- Sweetener for baked goods
- Glaze for meats
- Component in granola bars
- Drizzled over pancakes
Brown rice syrup can be incorporated into recipes where a liquid sweetener is needed. It blends well into doughs and batters, contributing to moisture and a chewy texture in baked goods. Its viscosity makes it suitable for creating glazes that adhere well to proteins when cooked. When making candies or confections, it can help achieve a smooth, pliable consistency. It is also commonly used as a binding agent in homemade granola bars and energy bites, helping to hold ingredients together. Its mild sweetness allows other flavors to shine through.
How it differs from similar foods
Compared to honey, brown rice syrup has a less pronounced flavor and is less floral. It is also less viscous than molasses and has a lighter color. Its sweetness is often described as more subtle and less cloying than that of corn syrup or granulated sugar, making it a versatile option when a less dominant sweet note is desired.
Who it is for
Bakers and home cooks looking for alternative sweeteners often reach for brown rice syrup.
How to keep the rest
To maintain its quality, store any unused brown rice syrup in a cool, dry place. Ensure the container is tightly sealed to prevent moisture absorption and crystallization. Refrigeration is not typically required, but it can help extend its shelf life and maintain its consistency over longer periods.