Brown Rice Syrup Recipe: Homemade Sweetener Made Easy

Making your own brown rice syrup at home is surprisingly simple and cost-effective. This homemade sweetener is perfect for various recipes, from baked goods to sauces.

With just a few ingredients and some patience, you’ll have a fresh batch ready in about an hour, and it stores well for future use.

Ingredients for Brown Rice Syrup

Simple ingredients make this homemade brown rice syrup a reality in about an hour.

The quality of brown rice matters—short-grain works best because it’s stickier. Most grocery stores carry it, but if you’re having trouble finding it, Asian markets always have it. For the barley malt syrup, health food stores or online are your best bet. I like Bob’s Red Mill for consistency.

No barley malt syrup? You can use 1/4 cup active barley malt powder instead—it’s not identical, but it gets the job done. The water should be filtered if your tap water tastes funky. This recipe is pretty forgiving, but don’t skip the barley malt—it’s what makes the magic happen.

This syrup keeps for 6 months in the fridge. Store it in a glass jar and give it a good stir before using. If it thickens too much, a quick 10-second zap in the microwave loosens it right up. I portion it into smaller containers so I always have some on hand.

Step-by-Step Instructions for Brown Rice Syrup

Here’s the method to make this versatile sweetener at home – straightforward and effective.

Step 1: Cook the Brown Rice

Start by rinsing the 2 cups of brown rice thoroughly until the water runs clear. I like to use a fine-mesh strainer for this – it catches all the tiny rice fragments. Once clean, combine the rice with 4 cups of water in a medium saucepan. Bring the mixture to a boil over high heat, then reduce the heat to low, cover, and simmer for about 45 minutes or until the rice is very tender and the water is mostly absorbed.

The rice should be quite soft and mushy at this point – if it’s still a bit crunchy, continue cooking for another 10-15 minutes. Be careful not to let it burn on the bottom. Once done, remove from heat and let it cool slightly.

Step 2: Enzymatically Break Down the Rice

Transfer the cooked rice to a blender or food processor. Add the 0.25 cup of barley malt syrup (or ¼ cup of active barley malt powder if using that instead) to the rice. The barley malt contains enzymes that will help break down the rice starches into fermentable sugars. Blend the mixture on high speed for about 2 minutes until it’s smooth and well combined.

You’ll notice the mixture starts to thin out as the enzymes work their magic. This step is crucial for achieving the right consistency in your final syrup. If you’re using a powder, make sure it’s fully incorporated to avoid any lumps.

Step 3: Strain and Simmer the Mixture

Pour the blended rice mixture into a fine-mesh strainer or cheesecloth lined with a colander over a large bowl. Press on the solids to extract as much liquid as possible – you want to get out every last drop of that sweet liquid. Discard the solids after straining.

Transfer the strained liquid to a medium saucepan and bring it to a simmer over medium heat. Reduce the heat to low and let it simmer gently for about 1-2 hours, stirring occasionally, until the liquid has thickened into a syrupy consistency. You’ll know it’s ready when it coats the back of a spoon.

Step 4: Store Your Homemade Syrup

Once the syrup has reached your desired consistency, remove it from the heat and let it cool slightly. Transfer it to a clean glass jar or bottle. I like to use a jar with a tight-fitting lid to keep it fresh. Store the syrup in the refrigerator – it should keep for several weeks.

The syrup will thicken further as it cools, which is normal. If it becomes too thick, you can gently warm it up to thin it out again. This homemade brown rice syrup is perfect for sweetening everything from breakfast cereals to baked goods.

Common Mistakes When Making This Recipe

Overcooking the Rice

One of the most common mistakes is overcooking the 2 cups of brown rice. You want it to be tender but not mushy. If it becomes too soft, it can make the syrup cloudy and affect its flavor. I check mine after 45 minutes and adjust as needed.

Incorrect Straining

Not straining the mixture properly can leave sediment in your syrup. Use a fine-mesh strainer or cheesecloth to get as much liquid as possible. Press on the solids to extract every last drop – it’s worth the extra effort. 🔥

Skipping the Barley Malt Syrup

The 0.25 cup of barley malt syrup is crucial for breaking down starches into fermentable sugars. Without it, your syrup won’t turn out right. If you don’t have it, consider using ¼ cup active barley malt powder as a substitute.

Not Monitoring the Simmer

Letting the mixture simmer too long or at too high heat can cause it to burn or become too thick too quickly. Keep it at low heat and stir occasionally. You’re aiming for a thick, syrupy consistency that coats the back of a spoon.

Improper Storage

Storing the syrup improperly can affect its shelf life. Keep it in a glass jar with a tight-fitting lid in the refrigerator. It should last for 6 months. If it thickens too much, a quick warm-up helps.

Not Adjusting for Thickness

If your syrup becomes too thick, don’t worry. Simply warm it gently to thin it out. This is normal as it cools and thickens further. A 10-second microwave zap usually does the trick.

Frequently Asked Questions