Cookbook:Brown Rice Syrup
| Brown Rice Syrup | |
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| Category | Sweeteners |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients
Brown rice syrup, sometimes called rice syrup, rice malt, or maltose syrup, is a type of syrup derived from rice.
Characteristics
editBrown rice syrup is mildly sweet (less-so than table sugar), with a flavor described as nutty or butterscotch-like.[1][2] 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.[3]
Production
editThe 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.[1] This sugar mixture is strained to remove the solids, then further reduced until thickened and syrupy.[1] Sometimes barley malt syrup is added.
Use
editBrown 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.[1]
Recipes
editReferences
edit- ↑ a b c d "How to Use Brown Rice Syrup in Cooking and Baking". The Spruce Eats. Retrieved 2024-01-15.
- ↑ Nast, Condé (2020-08-17). "Brown Rice Syrup Is the Versatile and Complex Liquid Sweetener Your Pantry Needs". Epicurious. Retrieved 2024-01-15.
- ↑ Figoni, Paula I. (2010-11-09). How Baking Works: Exploring the Fundamentals of Baking Science. John Wiley & Sons. ISBN 978-0-470-39267-6.