Brown Rice Syrup

Brown rice syrup is a liquid sweetener with the consistency of honey. It can be substituted for honey in baking. It has a unique caramel-like flavor that can be used to enhance a recipe, but it will disappear if used sparingly in a recipe.

Brown rice syrup metabolizes slowly but does have calories and carbohydrates. Diabetics and low-carb dieters should use it with caution. Otherwise, it is fine for anyone who wants a whole-food natural sweetener.

Brown rice syrup is made by combining barley malt and brown rice and cooking the mixture until all the starch is converted to sugar. The mash is then strained and cooked down to a syrup that is only 20 percent as sweet as sugar.

The final product is roughly 50% soluble complex carbohydrates, 45% maltose, and 3% glucose. It is a "time-release" energy source. The glucose is absorbed into the bloodstream immediately, the maltose digests over one and a half hours, and the complex carbohydrates burn over two to three hours.

Brown rice syrup is considered to be one of the healthiest sweeteners in the natural food industry, since it is produced from a whole food source and is made up of the simple sugars.

Brown rice syrup is excellent for a bit of sweetness on toast, whole grains, sweet potatoes or squash, or in tea. It blends well to sweeten salad dressings, soups, and sauces. I've been surprised that I have been able to make toffee and crisp cookies with rice syrup. And it is wonderful in gooey treats like pecan pie. I'm finding new uses all the time. It's one of my favorite sweeteners.