Rice Syrup

[Guest guest]

From my " in box " - author unknown:

 

" .....Rice Syrup

How do I use rice syrup to substitute for other sweeteners in my

recipes? 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

© 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.

 

Ingredient stated in recipe 1 cup of the sweetener in the recipe

Substitution Equivalent to recipe

 

white granulated sugar 1 c brown sugar, gently packed

white granulated sugar 1 c corn syrup, minus 1/4 c liquid in recipe

white granulated sugar 1-1/3 c unsulfured molasses, minus 1/3 c

liquid specified in recipe, minus baking powder in the recipe, and

plus 3/4 tsp. baking soda

white granulated sugar 2/3 c honey OR rice syrup, minus 2-2/3 Tbsp.

liquid in recipe, plus 1/16 tsp. baking soda

white granulated sugar 2/3 c honey OR rice syrup, plus 2/-2/3 Tbsp.

flour (if no liquid in recipe) plus 1/2 tsp., baking soda

light brown sugar 1/2 c dark brown sugar, plus 1/2 c granulated sugar

Turbinado sugar 1 c granulated sugar

Honey 1-1/4 c sugar, plus 1/4 c liquid

OR 1 c. rice syrup

Corn syrup 1 c granulated sugar, plus 1/4 cup liquid (same type of

liquid as specified in recipe)

 

 

*Adapted from McWilliams, M. 1988. Foods: Experimental Perspectives,

New York, MacMillan, p. 133.

 

Sometimes 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.

 

I have Gluten Enteropathy. I notice some rice syrups list " barley

malt " on the label. Yours does not. Does that make it safe for me?

Lundberg's Sweet Dreams Brown Rice Syrup is now " gluten free " . Many

people have food allergies to wheat and/or the proteins in wheat and

other cereal grains. Formerly, our rice syrup was produced with the

aid of a cereal enzyme that could potentially pose a problem for the

gluten intolerant. Now we are using a fungal enzyme that produces a

superior product which is safe for people with Celiac Sprue disease

to consume.

 

I heard rice syrup is safe for diabetics, is that true? 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.

 

Each 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.

........ "

 

 

 

 

[Guest guest]

How long does rice syrup keep in the refrigerator? I opened my jar about 2-4

months ago and haven't used it since.

 

 

-

earthmother

Sunday, July 16, 2006 12:03 AM

Re: rice syrup

 

 

i refrigerate mine...i don't know if you're " supposed " to or not but it

makes sense to me. but i refrigerate oils too and i know a lot of people

think that's weird so who knows.

 

On 7/15/06, darranged <darranged wrote:

>

> I bought rice syrup for the first time and just used it-- wow was

> that yummy. Now that the bottle is open, should I refrigerate it?

>

>

 

--

" Our lives begin to end the day we become silent about things that matter. "

--Rev. Martin Luther King, Jr.

 

" Thou shalt not be a victim.

Thou shalt not be a perpetrator.

Above all, thou shalt not be a bystander. "

--Holocaust Museum

 

[Guest guest]

i've left it in there for as much as a year and it never smelled funky or

anything, although at the very end its potency seemed to go down a bit. so

i think it would be ok up to maybe 9 mos. or a year.

 

On 7/16/06, admartin5 <admartin5 wrote:

>

> How long does rice syrup keep in the refrigerator? I opened my jar about

> 2-4 months ago and haven't used it since.

>

>

> -

> earthmother

> <%40>

> Sunday, July 16, 2006 12:03 AM

> Re: rice syrup

>

> i refrigerate mine...i don't know if you're " supposed " to or not but it

> makes sense to me. but i refrigerate oils too and i know a lot of people

> think that's weird so who knows.

>

> On 7/15/06, darranged <darranged%40fast.net>

<darranged<darranged%40fast.net>>

> wrote:

> >

> > I bought rice syrup for the first time and just used it-- wow was

> > that yummy. Now that the bottle is open, should I refrigerate it?

> >

> >

>

> --

> " Our lives begin to end the day we become silent about things that

> matter. "

> --Rev. Martin Luther King, Jr.

>

> " Thou shalt not be a victim.

> Thou shalt not be a perpetrator.

> Above all, thou shalt not be a bystander. "

> --Holocaust Museum

>

>