Rice syrup

Rice syrup is a natural liquid sweetener obtained from rice starch through an enzymatic hydrolysis process. It has a mild sweet flavor and a viscous texture similar to honey, making it an ideal ingredient for sweetening various recipes without providing an overly intense taste.

Origin: Rice syrup has its roots in Asian cuisine, especially in countries like Japan, Korea, and China, where it has been traditionally used as a source of energy and natural sweetener. Currently, its production and use have spread worldwide, being especially popular in healthy cooking and in vegan or refined sugar-free recipes.

Properties: This syrup is rich in complex carbohydrates and provides sustained energy. Unlike white sugar, it has a moderate glycemic index, although it is still important to consume it in moderation. It is gluten-free, making it suitable for people with celiac disease or gluten sensitivity. Furthermore, it is a common alternative for sweetening desserts, beverages, sauces, and dressings without using more processed syrups or those with a very pronounced flavor.

Synonyms in Hispanic America: in some countries it may also be found as rice honey or simply sweet rice syrup, although the most common and recognizable term in recipes is rice syrup.