Syrup
Brown Rice Syrup
A tier
Brown rice syrup is malted or enzymed brown rice, boiled to a mild, butterscotch, less-sweet syrup that binds granola and vegan caramels. The bran gives a faint toast. It is mostly maltotriose and maltose, so it behaves differently from invert or honey. It will not sweeten tea like sugar. In granola it holds clusters without as much snap as honey. Some batches taste cardboard if the rice was tired.
Track this ingredient
Unit
Characteristics
Preparations
BindingGranolaVegan Caramel
Traits
Brown Rice EnzymeCardboard If PoorClustersGranolaLess SweetMild ButterscotchNot InvertToast Hint
History
JP
Japanese rice-syrup traditions met Western macrobiotic brown-rice syrups.
US
Brown rice syrup became the granola and vegan-candy binder of natural foods.
Arsenic-in-rice scares pushed testers to specify source rice; the syrup stayed in granola.