Rice malt syrup
Oryza sativa · Sweetener
Top 10 pairings
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.
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 health baking.
Colour, gloss and the pourDeeper gold and a shade thicker - the rice it was made from and how far it was cooked, not its age
Smell of the open jarSweet and malty still, but quieter - the butterscotch faded back to a plain caramel note
The jar, lid and sealOpen and in use: a sticky ring down the outside and dried syrup crusted on the thread
Read the labelRice syrup or malted rice syrup, the enzyme unnamed; ordinary, and what most good jars look like