Rice syrup can be used in baking, but there's a trick to making
substitutions for honey or white table sugar. Keep in mind that rice
syrup is about one-half as sweet as table sugar, so you may need to use
more, or you may wish to combine sweeteners. Also, keep in mind that
you cannot just substitute a liquid sweetener for a dry one like white
sugar, since you may dilute your recipe with additional fluid volume.
This will require some experimentation on your part to suit your recipe
to your taste.
Recipes calling for honey are easier to
substitute: Start with a one-to-one substitution, one cup of rice syrup
for one cup of honey. Increase if necessary, being mindful of total
fluid called for in the recipe.
Here is a table of
substitutions*, for your convenience, in one cup (c) measures. Use the
following as a guide for your own substitutions in your recipes.
Realize there may be some texture, flavor or color changes depending
upon substitutions used.
*Adapted from McWilliams, M. 1988. Foods: Experimental Perspectives, New York, MacMillan, p. 133.
crystallization can be seen in rice syrup. This is caused by the
naturally occurring sugars crystallizing and coming out of solution.
Please note that will not affect the quality of the product. As with
any syrup, set the container into warm water and stir. The crystals
will dissolve and the product is back to normal.
If you see mold or other growths on rice syrup (or any food), do not consume. Discard the product.
Please note that rice syrup is a nutritive sweetener, unlike
non-nutritive sweeteners such as saccharin and aspartame that are
considered "free" for diabetics. Rice syrup is composed mainly of
maltose and maltotriose, a sugar in the same group as sucrose (table
sugar) and lactose (milk sugar). Rice syrup is therefore NOT considered
a "free" sugar. Diabetic patients must count it in their daily
carbohydrate allowance recommended by the doctor and/or dietitian.
gram of any sugar contains 4 calories. One teaspoon of sugar contains 5
grams of carbohydrate. One teaspoon of any of the following can be
considered equivalent in sucrose content to one teaspoon of white
sugar: brown sugar, molasses, corn syrup, maple syrup, honey, jam,
jelly, candy, rice syrup.
© 2012 Lundberg Family Farms