Brown rice syrup
Oryza sativa · Sweetener
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Brown rice syrup — also called rice malt syrup or rice bran syrup — is a thick, pale-amber sweetener made by culturing cooked rice with enzymes that break its starch down into sugars, then boiling the sweet liquid down to a glossy, honey-like syrup. Mild, gently malty and only moderately sweet, it is prized in natural-foods and macrobiotic cooking and is the classic binder for granola bars, flapjacks and crisp-rice treats, where its stickiness and slow, glucose-rich sugars set firm.
Picking a good onedrag
Sealed, glossy, clean maltFizzing, fuzzy, off
Open and in useEveryday bestWipe the thread and seal it tight after each pour. This is the working jar: granola bars, flapjacks, crisp-rice treats, glazes and baking.
Colour, gloss and the pourDeeper amber and a shade thicker - a browner rice or a longer cook, not an older jar
Smell of the open jarSweet and malty still but quieter, the butterscotch faded - an older jar, or simply a paler syrup
The jar, lid and sealOpen and in use: a sticky ring where the syrup has run down and dried sugar crusted on the thread
Read the labelBrown rice and water, nothing said about the enzymes; ordinary, and what most good jars look like