using Brown Rice Syrup

[Guest guest]

Hi y'all! I've got molasses and now have Brown Rice Syrup - to replace those

white crystals. I know what to do with the molasses, but am unfamiliar with

Brown Rice Syrup - how do I use that to substitute for white sugar in a recipe?

Is it a one-for-one substitution? And how much less liquid do I need to use,

since it is a syrup I am adding, instead of a granule? I know this must seem to

you like stupid questions, but not asking is more stupid, I think.

thanks,

Annie

 

 

[Guest guest]

Because rice syrup is so complex and can intensify flavors, it usually takes

some experimentation to get it right depending on the individual recipe. I

always start with a one for one substitution. Depending on the recipe other

liquids may need to be reduced up to one third. But I love the flavor and

use it almost exclusively.

 

Ligtstar

 

_____

 

 

On Behalf Of Annie Littlewolf

Sunday, November 15, 2009 2:11 PM

 

[veg_grp] using Brown Rice Syrup

 

 

 

 

Hi y'all! I've got molasses and now have Brown Rice Syrup - to replace those

white crystals. I know what to do with the molasses, but am unfamiliar with

Brown Rice Syrup - how do I use that to substitute for white sugar in a

recipe? Is it a one-for-one substitution? And how much less liquid do I need

to use, since it is a syrup I am adding, instead of a granule? I know this

must seem to you like stupid questions, but not asking is more stupid, I

think.

thanks,

Annie