Foodstuff: Brown Rice Syrup

Brown Rice Syrup 1

I was shopping for some corn syrup to use in a recipe when I spied this product on our local store shelf. It is the first time I have ever seen, or heard of it…

The label touts this syrup as being a healthier alternative to other sweeteners and, while I suspect that this may be true when it comes to the ubiquitous High Fructose Corn Syrup, I take the rather ambitious claim with a grain of salt, as it were. Anyway, it certainly sounded interesting, and definitely worth a try… 

Brown Rice Syrup 2

As you can probably see in the picture, this product is considerably more viscous than the easily pourable corn-syrup and is much more like honey in this regard. As far as taste goes, it is also more like honey than it is corn-syrup and has a slightly nutty taste with notes of hay. The label says that, as a sugar substitute, 1 ¼ cups will sweeten recipes to the same degree as a cup of regular sugar and I would say that that is probably about right. Serving suggestions include pouring it over pancakes, or ice-cream, and recommends its use in bakery. On the whole, I rather like it but it is a bit pricier than the corn varieties and so I am not sure that I would buy it as a regular substitute…

 

4 thoughts on “Foodstuff: Brown Rice Syrup”

  1. You found yourself a diamond in the rough! There is a world of difference between this brown rice syrup and regular corn syrup. A difference in how your body uses it, a difference in whether your blood sugar spikes or not when you eat it, and so much more. Brown rice syrup is a whole grain sweetener that is a complex carbohydrate whereas corn syrup is a highly processed, no nutrition, sugar bomb.

    1. It certainly sounds like a better choice if you are going to be using any sort of syrup regularly. I didn’t think of it until now, but I’ll have to try it in coffee too.

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