Brown rice syrup

Sirop de riz brun

What it is

Rice starch has no sweetness of its own until an enzyme cuts it: barley malt or koji amylase chops the long chains into maltose, a sugar roughly half as sweet as sucrose. That is the whole character of the syrup — you can use it by the spoonful and the flavour never announces itself as sugar, though it browns faster than you expect.

In the kitchen

Swap it for sugar at about 1.3 to 1 by weight and cut the liquid elsewhere in the recipe. It is far stickier than glucose syrup, so stand the jar in hot water before you measure, or half of it stays on the spoon.

Goes with

Sesame Ginger Soy sauce Walnut Matcha Black sesame Peanut Miso

Same species

Akazu Arborio rice Rice paper (bánh tráng) Basmati rice Black glutinous rice Black rice

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