Rice Syrup

Nutrition & Facts: Made from rice that has been cultured with enzymes to break down the starches.  The remaining liquid is drained off and cooked until the desired consistency of honey is reached.  The final product is roughly 50% soluble complex carbohydrates, 45% maltose, and 3% glucose.  The glucose is absorbed into the bloodstream immediately, while the maltose takes up to one and a half hours to be digested, and the complex carbohydrates take from two to three hours, providing a steady supply of energy. Rice syrup has a shelf life of about a year, and once opened, should be stored in a cool, dry place.

Uses: Excellent replacement for corn syrup in recipes.

Products: Try Lundberg Rice Syrup which can be found at your local natural food store.