Foods - Brown Rice Syrup

 

 
Description

Brown rice syrup is prepared by combining cooked brown rice with dried sprouted barley. The mixture is then cultured with malt enzymes which convert 45% of the rice starch into maltose and 3% into glucose.

This syrup has a butterscotch flavour, is amber in hue, and resembles barley malt syrup in consistency and sweetness. It contains 30 to 50 percent complex carbohydrates, in addition to a sprinkling of minerals and B vitamins.

Brown rice syrup should be refrigerated to prevent the surface from molding. This sweetener may also be available in powder form.

Substitute 1 cup brown rice syrup for 1 cup sugar in baking recipes.

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