Cookbook:Brown Rice Syrup
Brown rice syrup, sometimes called rice syrup, rice malt, or maltose syrup, is a type of syrup derived from rice.
Brown rice syrup is mildly sweet, with a flavor described as nutter or butterscotch-like. The syrup has a thick, sticky texture like that of molasses, and it is amber or golden in color. The sugar content mostly consists of maltose, with a small amount of glucose.
The syrup is made by first cooking brown rice to release the starches. The cooked grain is then treated with enzymes to break the starch down into sugar, specifically a mixture of maltose and glucose. This sugar mixture is strained to remove the solids, then further reduced until thickened and syrupy. Sometimes barley malt syrup is added.
Brown rice syrup can be used much like corn syrup and other liquid sweeteners—it can generally be subbed one-to-one with corn syrup. It can be substituted for table sugar, though the increased moisture content and the reduced sweetness will impact the final flavor and texture.