What is Brown Rice Syrup?

What is Brown Rice Syrup?

There are several ways that one can choose to sweeten a recipe or a dish, but which one to choose and why?  We are going to take a look into one of those options and some of the ways it compares to other choices on the market today.  This article will cover how to substitute brown rice syrup for other sweeteners, reasons you may choose it over other options, and potential health considerations.

What is brown rice syrup?

Understanding what brown rice syrup is may seem complicated, but one of its desirable qualities is its simplicity of ingredients and production.  Brown rice syrup is a sweetener made from brown rice, enzymes and water.  To make the syrup brown rice is cooked and then exposed to enzymes that breakdown the starches into smaller sugars.  This liquid is then filtered to remove any remaining solids or impurities to create a thick, golden syrup.

  • Brown Rice Syrup vs Honey

    Brown rice syrup is often referred to as “vegan honey” due to its similar characteristics and because it is not the product of an animal or insect.  Brown rice syrup and brown rice malt syrup make excellent substitutes for honey.  The consistency, color, flavor notes and delicate sweetness are almost seamless in their likeness.

Brown Rice Syrup Uses

Brown rice syrup has many uses, such as a sweetener for coffee, tea, on pancakes, in baked goods or ice cream.  Brown rice syrup is also frequently used by food makers when producing such goods as granola bars, loose granola, cereals, ice cream, meat products, and salad dressings.  One of the more common uses is as a substitute for other sweeteners.

  • Substitute for other sweeteners

    Brown rice syrup makes an excellent substitute for many other sweeteners.  Depending on the type of sweetener the ratio may vary.  Below is a chart showing conversions and the benefits of choosing brown rice syrup vs another sweetener.

SweetenerAmountBRS Equivalent AmountBenefits
Honey1 cup1 ¼ cupSimilar consistency; vegan; no fructose
Corn Syrup1 cup1 cupIncreases browning; finer texture; gives brownies a denser fudgy texture; no fructose
Barley Malt1 cup1 ¼ cupLess sweet; same consistency; more subtle flavor that won’t compete with other flavors
Maple Syrup1 cup1 ¼ cupNo fructose; milder flavor; better for baked goods; less sweet
Refined Sugar1 cup1 cupVegan; not refined; liquid consistency; adds a toasty, nutty flavor; no fructose
Agave Nectar1 cup2 cupsNo fructose; less processed


Why use brown rice syrup?

There are a few key reasons you may choose brown rice syrup.  Vegans may choose BRS because it is made from grains and not from any animal or insect product or by-product.  Brown rice syrup is not as sweet as many other sweeteners, it is also absent of any fructose.  Brown rice syrup is also not refined or highly processed.  Lastly, the taste of brown rice syrup is rather subtle, toasty, nutty, and reminiscent of caramel or butterscotch.  The flavor profile may suite your tastes or be the best choice for the recipe you are going to prepare.


Is brown rice syrup better for you than sugar?

Determining if brown rice syrup is “better” than sugar is not a yes or no response.  A popular method for making that determination is to use the Glycemic Index (GI) to answer which sweetener is better than another.  So, to answer this question we need to understand the GI so that we can make an informed decision.

Let’s begin with a primer on carbohydrates.  All sugars are a form of carbohydrate and are turned into glucose during digestion.  Glucose is the main form of energy for your body and it’s regulated by hormones, such as insulin.  Those who suffer from diabetes are unable to regulate glucose due to an issue with insulin production or regulation.

The GI was first developed to aid people with diabetes in making smart food choices.  The index is set up as a scale that rates how quickly and how greatly each food will raise blood sugar.  The raising of blood sugar is neither all good or all bad.  As Harvard Medical School points out, it depends on your goals as well as your particular health considerations.  Low GI foods can help with weight loss goals and high GI foods are essential for athletes like runners who need immediate fuel or for recovery after an intense sport or activity.

The GI is not the final word as it does not address or differentiate how much a reasonable serving would be of any given food.  The Mayo Clinic explains that this is what led researchers to develop the Glycemic Load (GL) which assigns a numeric value based on how a typical serving would increase your blood sugar levels.  Below is a chart from the University of Sydney that looks at the various sweeteners we have discussed in this article and how they rate according to the GI and the GL.  Brown rice syrup has not been specifically evaluated, the estimates below are based on the ratings for the types of sugar it contains and their respective values.


Glycemic Index Values:
Low (1-55) Medium (56-69) High (70-100)
Glycemic Load Values:
Low (1-10) Medium (11-19) High (20+)
SweetenerSugar Type(s)Glycemic IndexGlycemic Load
Honey40% Fructose

30% Glucose

Medium 61Medium 12
High Fructose Corn Syrup42 – 55% Fructose


High 87Medium 14
Barley MaltMaltoseLow 42Low 5
Maple SyrupSucroseMedium 68Low 3
Refined Sugar50% Glucose

50% Fructose

Medium 60Low 3
Agave Nectar80% Fructose

20% Glucose

Low 17Low 2.56
Brown Rice Syrup52% Maltotriose

45% Maltose

3% Glucose

High 98 (estimated)Low 4 (estimated)


Is Brown Rice Syrup low FODMAP?

FODMAP is a dietary system that is utilized by healthcare professionals to assist patients who suffer from Irritable Bowel Syndrome (IBS).  According to the Cleveland Clinic there are three basic steps involved in the FODMAP dietary protocol.  First, is the elimination or restriction step during which all high FODMAP foods are eliminated for a period of time.  Second, each food previously restricted is then reintroduced one at a time for a three-day period while tracking any IBS symptoms that occur.  The third and final set is the personalization of your diet according to the results of the first two steps.  While brown rice syrup is not specifically listed here, rice malt syrup is listed as low FODMAP.

There are a many blogs and websites that make claims regarding sweeteners that are low FODMAP, but these are personal websites and not recommended for use in medical or dietary treatment guidance.  The best choice is to consult your doctor or nutritionist and work with them to create a treatment plan that is right for you.

Brown Rice Syrup recipes

Vegan Sweet Cream & Caramel Ice Cream

Vegan Sweet Cream & Caramel Ice Cream
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Vegan Sweet Cream & Caramel Ice Cream

Vegan Sweet Cream & Caramel Ice Cream

  • Author: Great Eastern Sun
  • Total Time: 24 hours 10 minutes
  • Yield: 612 ice cream muffins 1x
  • Diet: Vegan


Two great flavors layered together and served as ice cream “muffins”.  We are featuring our brown rice syrup this month and it is a perfect fit for this dessert recipe.  Brown rice syrup is lightly sweet, thick, freezes well and adds subtle toasty caramel flavor notes.  Our featured version also adds a crunchy layer with vegan chocolate chunks and cinnamon to create a delicious treat!

We used a muffin tin for freezing this ice cream, but you can use popsicle molds or even a sheet pan to make this sweet treat.  No ice cream maker or fancy equipment needed.



Sweet Cream Ice Cream Layer

13.5 oz can Coconut Cream (not milk)

2/3 cup Brown Rice Syrup

1 teaspoon Sweet White or Mellow White Miso

1 teaspoon almond extract

Optional Chocolate Chunk Layer

1 cup Vegan Chocolate Chips or Chunks

Caramel Ice Cream Layer

13.5 oz Full Fat Coconut Milk

1/2 cup Brown Rice Syrup

1 teaspoon Sweet White Miso

2 Medjool Dates (seeds removed)

1/3 cup Hot Filtered Water

Optional Toppings

Sweet or Savory Vegan Buttercream



Make Sweet Cream Ice Cream Layer

  1. Add coconut cream, brown rice syrup and sweet white miso to a sauce pan.
  2. Heat on medium high (do not boil) and whisk continuously until miso is dissolved and all ingredients are smooth and fully combined.
  3. Remove from heat; add almond extract and set aside to cool.

Make Caramel Ice Cream Layer

  1. Heat water and add 2 dates.  Using a small mug is helpful to ensure the dates are submerged in the water fully.  This will soften the dates.
  2. Add coconut milk, brown rice syrup and miso to a sauce pan and heat on medium (do not boil) whisking to combine.
  3. Remove from heat.
  4. Add the dates and water to a blender or food processor and blend until combined and completely smooth and creamy.  If more liquid is needed you may add in small amounts of the coconut milk from your sauce pan.  Do not add all the milk in right away, it is easier to fully blend the dates by themselves.  
  5. Once the dates are smooth and creamy add in the rest of the coconut milk mixture from your sauce pan.  Blend until fully combined and creamy.
  6. Set aside to cool.

Create Ice Cream Muffin Layers

  1. Add the sweet cream layer into muffin cups, filling halfway dividing evenly into 6-12 muffin cups.  Depending on how big or small the cups and how large you want them will determine how full they are.  Add a small amount to each to start and then even it out as you go along.
  2. Place muffin pan in the freezer and check in 30 minutes to see if there is a solid layer on the top.
  3. Once the sweet cream layer has a solid top you may add the chocolate chunks or chips.  Chop them roughly to create a nice texture for this layer.  Sprinkle them on top (don’t overfill this layer) and put the muffin pan back in the freezer.
  4. Check again in 30 minutes to see if both layers are almost fully frozen.  You should be able to gently press on this layer without pushing through.
  5. If your caramel ice cream has cooled down add it to your ice cream muffins and return to the freezer.
  6. Let the muffins freeze overnight.

Serve Ice Cream Muffins

  1. Fill a sink with hot water.  Enough to cover the bottom edge of your muffin pan when you place it in the sink, but not too much.  All you want to do is loosen the ice cream muffins to remove them.
  2. Take a plate or a cutting board and place it on top of the muffin tin and flip it over to release the ice cream muffins onto the plate or board.
  3. Add the desired number of muffins to your serving bowl or plate and top with cinnamon, chocolate shavings and a dollop of Vegan Buttercream.
  4. Serve!


This recipe seems complicated, but it is very simple.  Once you have made your own ice cream you will find that you never go back to store bought again!  The sweet cream flavor is so versatile that you can play around and make new flavors; try adding different extract flavors too…there is vanilla and lemon which make a great palette for experimenting.

  • Prep Time: 10 minutes
  • Cook Time: 24 hours (includes freezing time)

Keywords: ice cream, vegan, brown rice syrup, dessert recipes, sweet white miso recipes, miso recipes, desserts, dairy free, lactose free, vegetarian