Brown rice syrup, also branded as rice malt syrup, is a runny sweetener like honey and is sold in jars. It is more generally found in Chinese or health food shops rather than in basic supermarkets.
The syrup is made by culturing cooked rice starch with saccharifying enzymes, straining off the liquid and cooking it to reduce it down to the desired consistency. Traditionally, the enzymes used to culture the rice are sprouted barley grains (barley malt).
Nutritionally, brown rice syrup has a higher impact on blood sugar levels than ordinary table sugar and only slightly less than glucose. In 2012, a study found it contained significant levels of arsenic (As) which is toxic to humans. The authors recommended the introduction of manufacturing regulations to control levels, particularly in foods for infants and toddlers.
Once opened, a jar generally has a shelf life of one year and should be stored in a cool, dry place.Print this Recipe