Brown rice syrup, also known as rice syrup, is a sweetener derived by culturing cooked rice with enzymes (usually from dried barley sprouts) to break down the starches, then straining off the liquid and reducing it by cooking until the desired consistency is reached. The final product is 45% maltose, 3% glucose, and 52% maltotriose.
Rice syrup has a shelf life of about a year, and once opened, should be stored in a cool, dry place.
Brown rice syrup is the sweetener found in some drinks, such as rice milk.
Read more about Brown Rice Syrup: Production, Glycemic Index
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