Brown Rice Syrup

Brown rice syrup is a natural sweetener derived from whole brown rice through a process of enzymatic conversion. Originating in Japan and later popularized in the United States, it is often favored for its lower glycemic index compared to many other sweeteners. Its flavor is mild and somewhat caramel-like, with a hint of nuttiness that complements rather than overwhelms. The syrup has a thick, viscous consistency similar to honey but is smoother and less sticky. In cooking, it behaves as a reliable humectant, helping to retain moisture in baked goods and preventing crystallization in candies. Additionally, its neutral flavor profile makes it a versatile sweetener for both savory and sweet dishes.

Notes

When selecting brown rice syrup, look for a product that is pure and free from additives. Store it in a cool, dark place, where it can last up to one year. Once opened, refrigeration is recommended to prolong shelf life. Due to its thin consistency, it may be easier to measure when warmed slightly. While generally considered hypoallergenic, those with gluten sensitivities should ensure their product is certified gluten-free, as cross-contamination is possible during processing.

Uses

Vegan baking substitute
Granola sweetener
Smoothie natural sweetener
Barbecue sauce base
Energy bar binder
Candies and confections

Replacements

Ground Bison

Ground bison is a lean, nutrient-rich alternative to traditional ground beef, derived from the American bison, a species native to North America. Bison meat has a distinctive flavor profile that is slightly sweeter and richer than beef, with a hint of minerality that reflects its natural grazing habits. Its texture is firm yet tender, with less fat content than beef, which can lead to a denser patty if not handled properly. In cooking, ground bison benefits from gentle handling and additional fat or moisture to prevent dryness, as it can brown quickly and has a tendency to overcook due to its lower fat content.

Dried Cranberries

Dried cranberries are tart, chewy morsels made from fresh cranberries that have been dried to extend their shelf life. Originating in North America, cranberries are a traditional part of Indigenous cuisine and later became a staple in American cooking, especially during Thanksgiving. Their flavor is notably tart and tangy, with a hint of natural sweetness that can vary depending on added sugars during the drying process. The texture is pleasantly chewy yet tender, offering a satisfying bite. In cooking, dried cranberries are versatile, adding bursts of fruity flavor to both sweet and savory dishes. They plump up when cooked, infusing dishes with their unique taste and can balance rich or spicy elements with their natural tang.

Recipes to try

Strawberry Shortcake Biscuit Cups

Golden, buttery biscuit cups stuffed with sweet, juicy strawberries and a whisper of whipped cream make for a delightful dessert.

Strawberry Banana Yogurt Parfait Jars

Creamy yogurt layered with sweet strawberries and bananas creates a breakfast that's as delightful to eat as it is to look at.