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.