9 Incredible Brown Rice Syrup Substitutes for a Healthier Lifestyle

Brown rice syrup is often thought to be a healthier option to normal sugar and the majority of other plant-based sweeteners. It is not only all-natural and organic, but it also lacks fructose and gluten, making it less sweet.

If your recipe asks for brown rice syrup and you don’t have any on hand, there are a few different options you might try.

You may be wondering what brown rice syrup replacements are available. You may substitute honey, date syrup, maple syrup, or even agave nectar for brown rice syrup in recipes that call for it. Nevertheless, since brown rice syrup is less sweet than the other sweeteners indicated, some changes may be required.

Continue reading to learn how to properly measure your brown rice syrup replacement to match the original quantity required in the recipe.

9 Healthy Brown Rice Syrup Substitutes

Brown rice syrup has a taste that is distinct to its name. It tastes nutty, butterscotch-like, and is less sweet than other sweeteners.

No other sweetener can compete with the flavor of brown rice syrup, although there are a few that come close. These are nine of the greatest alternatives available right now!

Honey

Honey is generally the first item that springs to mind when thinking about a sugar alternative. Honey is 100% natural and organic, similar to brown rice syrup, and is formed from floral nectars gathered by friendly tiny bees.

Apart from its antibacterial and antifungal effects, honey is highly high in antioxidants and has been shown to offer a variety of health advantages.

Substitute Amount

4 cup of honey. Honey is possibly the sweetest sweetener available. As a result, for every cup of brown rice syrup, use no more than 3 teaspoons.

A tablespoon of honey has 64 calories, which is almost the same as brown rice syrup. Honey has a low-to-medium glycemic index of 58, compared to brown rice syrup’s high glycemic index of 98.

Agave Nectar

Agave nectar, also known as maguey syrup or agave syrup, is a form of sweetener derived from agave plants native to Latin America, the southern United States, and South Africa.

Agave nectar, unlike brown rice syrup, contains 56% fructose. It is, however, gluten-free and contains just trace levels of glucose.

Although agave nectar is sometimes marketed as all-natural, it is really heavily processed. Nonetheless, it contains trace levels of potassium, salt, and essential vitamins B2, B6, B9, and K.

Substitute Amount

Use roughly half or a third of a cup of agave nectar for every cup of brown rice syrup. A tablespoon of light agave nectar has 60 calories and a glycemic index of 30.

Maple Syrup

Another common sweetener substitute is maple syrup. Maple syrup is made from the sap of maple trees, as the name implies. It is then cooked until the proper consistency is obtained, and any impurities are removed before it is packed and distributed.

Maple syrup, like honey, provides a variety of nutrients and antioxidants, including calcium, potassium, iron, manganese, and zinc. It is preservative-free and gluten-free, with just approximately 4% fructose and less than 10% glucose.

Maple syrup is commonly available in four colors: golden, amber, dark, and very dark. The richer the taste, the darker the color. The taste of grade-A golden maple syrup is subtle and delicate, but grade-B black maple syrup is powerful, thick, and intense.

Substitute Amount

For every cup of brown rice sugar, use 4 cup. Maple syrup has a glycemic index of 54 and around 34 calories per tablespoon. In terms of flavor, maple syrup is comparable to honey. As a result, the dimensions should be almost identical: 3

Date Syrup

A tablespoon of date syrup is reported to have more than twice as much calcium, potassium, and magnesium as maple syrup, making it a popular choice among nutritionists and health-conscious people. Others claim that it has up to ten times the antioxidants of honey!

Date syrup is virtually usually accessible in large supermarkets and retail outlets. Even if it isn’t, it’s very simple to build. After cooking the dates, just combine and filter, and you’re done! You’ve produced your own homemade date syrup. It has a honey-like viscosity and is somewhat thicker than maple syrup.

Substitute Amount

Due to its sweetness, one cup of brown rice syrup equals three teaspoons of date syrup. Date syrup has a GI of 47 and 59 calories per tablespoon.

Corn Syrup

Since they have similar taste profiles and consistency, brown rice syrup and corn syrup are virtually frequently used interchangeably. Also, it does not crystallize and dissolves easily when combined with other substances, making it a good alternative for practically all other forms of sweeteners.

It should be noted, however, that corn syrup has about the same amount of fructose and glucose as sugar, making it less healthful and useful than brown rice syrup.

Substitute Amount

Replace one cup of brown rice sugar with equal parts corn syrup. A tablespoon of corn syrup has a GI of 90 and contains 52 calories.

Barley Malt Syrup

Barley malt syrup is a malted barley-based sweetener. It’s thick, sticky, and dark brown in color, so if you don’t use it sparingly, it might ruin your food. It’s also fairly sweet, although not as sweet as honey or maple syrup.

Many people like barley malt syrup because it provides a heart-healthy combination of potassium, folate, fiber, and vitamin B6, all of which help decrease cholesterol and the risk of cardiovascular disease. [Source]

It has a deep yet mellow flavor, akin to molasses but not quite as strong.

Substitute Amount

4 cup barley malt syrup. Since it is extremely black, you may wish to combine it with a different sort of sweetener, such as corn syrup or maple syrup. But, if the color of your food isn’t very important, leave it alone. 2 to 3 Use around 1 teaspoon instead of a cup of brown rice syrup.

A tablespoon of barley malt syrup has around 60 calories. It has the highest glycemic index on this list, at 105.

Molasses

Molasses, often known as black treacle, is produced by refining sugar beets or sugarcane. It’s a dark brown, nearly black hue, so don’t use it if you don’t want to change the color of your meal. It also has a thicker consistency and a stronger taste than brown rice syrup.

The nicest thing about molasses is that it is high in iron, calcium, selenium, and copper, all of which are essential for bone formation. Additionally, it is high in potassium; one tablespoon contains roughly 300 milligrams of potassium, which is equivalent to half a banana.

Substitute Amount

Use half a cup of molasses for every cup of brown rice syrup. Molasses has 61 calories and has a glycemic index of 55. Avoid using blackstrap molasses as a substitute for brown rice syrup since it has a harsh flavor that may negatively impact your cuisine.

Sugarcane Syrup

Sugarcane syrup is the closest in flavor to brown rice syrup, with a somewhat butterscotch-like flavor and faint caramel overtones. It tastes similar to molasses, although not as strong. It’s prepared by simply cooking sugar cane juice over an open fire until it’s thick and syrupy.

Carbohydrates, iron, and vitamins B1 and B2 are among the key components contained in sugar cane syrup. It’s also high in antioxidants, which help improve your immune system and fight infections.

Substitute Amount

Use half a cup of sugarcane syrup for every cup of brown rice syrup. A tablespoon of sugarcane syrup has 68 calories and a glycemic index of 30 to 40.

Stevia

Stevia, a sweetener derived from the leaves of the plant Stevia rebaudiana, is touted to have no calories or carbohydrates. Despite this, the leaves of a Stevia plant are extraordinarily sweet, with some sources claiming that they are up to 200 times sweeter than conventional sugar.

When it comes to flavor, this sweetener isn’t for everyone. It has a licorice-like and somewhat metallic aftertaste that some people may find unpleasant.

Substitute Amount

A cup of brown rice syrup is equivalent to one drop of liquid stevia. It has a zero glycemic index.

[Related Article: Can I Substitute Honey for Maple Syrup?]

Why Use Brown Rice Syrup?

Brown rice syrup, also known as rice syrup, rice malt, or maltose syrup, is a brown rice-derived sugar substitute. It is created by steeping cooked rice starch with several kinds of saccharifying enzymes before filtering and reducing the liquid to the appropriate consistency. This produces a thick, sweet syrup that tastes like honey or maple syrup.

The majority of sugars are made up of two molecules called glucose and fructose. Glucose and fructose may be exceedingly harmful to one’s health in excessive quantities, which is why most people attempt to avoid or use low-glucose or fructose sweeteners and replacements instead. Brown rice syrup comes into play here.

Brown rice syrup has no fructose and just 3% glucose, as opposed to 50% in ordinary sugar. It also does not contain gluten, making it suitable for people following a gluten-free diet or suffering from celiac disease, gluten sensitivity, or regular IBS.

Brown rice syrup, unlike conventional white sugar, is 100% organic and natural, making it an acceptable sugar substitute for vegans. This is particularly true when refined white sugar is filtered with bone char or powdered animal bone.

Can You Make Brown Rice Syrup at Home?

Homemade brown rice syrup is simple to produce and only requires three ingredients: 2 pounds short-grain brown rice, 2 cups barley malt powder, and 5 cups of water. I greatly appreciate YouTuber Maangchi’s Korean version of brown rice syrup below.

Remember that this dish takes a total of 10 hours to complete, making it quite time-consuming. As a result, purchasing brown rice syrup rather than preparing it at home may be preferable. They are normally offered in jars and are available in most specialized food shops, Asian markets, and online.

Brown rice syrup is generally somewhat more costly than other forms of liquid sweeteners, however this might be due to the fact that it is not yet widely available in the United States.

Reasons You May Want to Avoid Brown Rice Syrup

Brown rice syrup has received a lot of attention for its appealing taste, high viscosity, and browning strength. Despite this, brown rice syrup has some significant drawbacks.

For starters, it has a glycemic index of 98, which is exceptionally high. Consuming too many high GI meals may cause a recurring surge in blood sugar and insulin, increasing the risk of heart disease, obesity, and type 2 diabetes. Like with any other form of sugar or sweetener, use brown rice syrup in moderation.

Brown rice syrup is also known to contain tiny amounts of arsenic, a hazardous chemical that may harm your health if ingested in excess.

According to the Food and Drug Administration (FDA), the arsenic component discovered in brown rice syrup is much too low to be considered dangerous. In any case, it’s better to avoid giving newborns anything containing brown rice syrup.

Final Thoughts

Brown rice syrup gives your baked products a pleasantly toasted and rich taste. Nevertheless, it is not always available at your local grocery shop. If your recipe asks for brown rice syrup, you may substitute any of the alternatives listed above. Remember the proportions and gradually add extra if you find the dish deficient in flavor. Good luck in the kitchen!