What it is: Dense liquid made by fermenting brown rice with enzymes to convert starches to sugars. Thick, creamy texture, pale golden color, and mild sweetness reminiscent of butterscotch.
Health impact: Relatively low GI of 25 (contains 50 percent complex carbs and 5 percent glucose). Same calories as sugar but only half as sweet, so you may need to use more.
Best in: Soft-textured dishes, such as pies, hot cereals, and sauces. Tends to make baked goods heavy and hard, so better for crunchy items, like cookies, biscotti, or granola.
How to use: Substitute 1 1/2 cups brown rice syrup for 1 cup sugar; reduce liquid by 2 Tablespoons.
Next: Date sugar