Brown rice syrup

Brown rice syrup is a natural sweetener obtained from brown rice through a cooking and fermentation process that transforms starches into simple sugars. It has a liquid texture and a mild, slightly sweet flavor with a malty note, making it ideal for sweetening recipes in a healthier way than refined sugars.

This ingredient originated in Asia, where brown rice has been a traditional staple food for centuries. The syrup is commonly used in Asian cuisine but has gained worldwide popularity as a natural alternative to honey, corn syrup, and other processed sweeteners.

Regarding its properties, brown rice syrup is a source of quick energy due to its natural sugars, but since it comes from brown rice, it also retains traces of minerals such as magnesium and manganese. Additionally, it is gluten-free and suitable for vegan and vegetarian diets. Due to its low glycemic index compared to other sweeteners, it is also a favorable option for people looking to control their blood sugar spikes.

In different regions of Latin America, brown rice syrup may be known as brown rice molasses or brown rice nectar, although the most commonly used term is syrup. In recipes, it is used to sweeten beverages, desserts, baked goods, and sauces, providing a balanced sweetness without an overpowering flavor.