Rice syrup is a natural sweetener made from cooked rice that is treated with enzymes. It can be used as a substitute for liquid and granulated sugars, but may not be suitable for diabetics. It is important to check labels for gluten content and experiment with small batches when using it in recipes.
Rice syrup is a natural sweetener made from cooked rice that is treated with enzymes to turn the starches in the rice into sugars. Along with other sugar alternatives, this syrup is usually found in health food stores and some large markets. It can be used like honey, molasses, and other liquid sweeteners, and with some planning it can even replace granulated sugar. Since it causes a rise in blood sugar, it is not suitable for diabetics.
The base of rice syrup is cooked rice. Typically, whole brown rice is used, as it is intended to be a health food. The rice is inoculated with enzymes that will convert the starches and the mixture is left to settle. After a set time, a liquid is skimmed off the top and reduced to a thick, dark brown concoction, which is packaged and sold.
People with gluten intolerance should read rice syrup labels carefully. Many manufacturers grow the enzymes needed to make the syrup on grains that contain gluten. Unless the label clearly states that the product is gluten-free, it should be assumed that the food contains gluten. While it may only be present in trace amounts, it can be enough to upset a delicate stomach.
When using rice syrup to replace other liquid sugars, it can be used as a cup replacement cup. The sweetener tends to be less sweet than many other sugars and has a slightly nutty flavor that isn’t always suitable for all foods. Cooks should taste it before using it extensively and may want to experiment with small batches before committing. Since rice syrup is less sweet, the final dish will also be less sweet.
When rice syrup is used to replace granulated sugar and other dry sweeteners, it should be done with care. Since it’s a liquid, it can cause a liquid imbalance in the recipe, which can be disastrous for baked goods. Generally, about one and a quarter cups of syrup should be used for every cup of sugar, and a quarter cup of other liquid in the recipe should be removed to compensate for the additional moisture in the food. Substituting rice syrup for sugar may take some experimenting to perfect, so small batches and patience are key.
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