Cookbook:Brown Rice Syrup
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Brown rice syrup, sometimes called rice syrup, rice malt, or maltose syrup, is a type of syrup derived from rice.
Characteristics[edit | edit source]
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.
Production[edit | edit source]
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.
Use[edit | edit source]
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.
External links[edit | edit source]