Rice malt syrup — sometimes sold as rice syrup or malted rice syrup — is a thick, pale-gold liquid sweetener made by culturing cooked rice with malt enzymes that break its starch down into sugars, then boiling the sweet liquor to a glossy, honey-like syrup. Mild, gently malty and only moderately sweet, its defining selling point is that it is fructose-free, which has made it a favourite in health baking, "I Quit Sugar"-style recipes and the granola-bar aisle, where its stickiness and slow, glucose-and-maltose sugars bind and set firm.