I want to make my own brown rice malt syrup and there is surprisingly little information online on how specifically to do it (like a recipe). For example, organic infant formulas rely heavily on brown rice syrup, sometimes exclusively, as …
salt, raw almonds, crispy brown rice cereal, brown rice syrup and 2 more Puffed Quinoa Granola Bars KitchenAid flax seed, kosher salt, ground nutmeg, roasted almonds, sunflower seed and 4 more Reduce another liquid in the recipe to compensate for the extra liquid from the brown rice syrup.
You sprout some barley.
You cook the rice, then cool it to a temperature below which the enzymes won't be destroyed. Brown rice syrup or organic brown rice syrup (OBRS) is a sweetener frequently used as an alternative to white sugar and high-fructose corn syrup (HFCS) in organic and health food products.
You can swap Brown Rice Syrup into a recipe replacing white sugar: for each part white sugar called for, swap in 1 1/3 parts Brown Rice Syrup. The closest I've gotten is the website of a Japanese company explaining how they do it , and beljica's method using bioferm L. The sprouting process releases enzymes in the barley, which is what will digest the starches in the rice, turning them into sugars.
The basic process, I believe, is this. Replace a solid sweetener, like granulated sugar, with brown rice syrup and add an extra 1/4 cup brown rice syrup per 1 cup original sweetener. For each part Brown Rice Syrup called for, substitute 1/2 part molasses or 3/4 part Barley Malt Syrup or 3/4 part honey or 3/4 part maple syrup. For example, if you’re replacing 1/2 cup sugar, use 1/2 cup and 1/8 cup brown rice syrup.