Rice syrup is a glucose syrup made mostly from whole grain rice. Rice syrup has a honey-brown color and is mildly sweet taste reminiscent of honey. It can also be used like honey: on bread, in salad dressings, in tea, or as a sweetener in general.
Compared to other sweeteners such as honey, maple syrup, or granulated sugar, rice syrup differs by it's low fructose and sucrose content, as it consists of glucose, maltose (two glucose molecules bound together) and longer glucose chains. These sugars consist only of glucose, so they are permissable sugars for those with fructose intolerance and fructose malabsorption. In addition, rice syrup has a high natural mineral content.
Use as a sweetener: Since rice syrup sweetens less than table sugar, we recommend using approximately 1.5 times the amount. Rice syrup in the squeeze bottle and 3500g value pack can be stored uncooled (but not hot) before opening. After opening it should be kept refrigerated.
Tip: Rice syrup can harden in the refrigerator; to liquify, simply put it in the microwave for a few seconds.
We are often asked what the difference is between rice syrup and rice malt. The latter contains a proportion of germinated barley and therefore contains more fructose and sucrose compared to rice syrup. Therefore, we only offer pure rice syrup.