In the United States, there are many different types of brown rice syrup. Some of them are sweetened with sugar, others with corn syrup and still some with honey. They all have their advantages and disadvantages. However, it is not necessary to choose between these two kinds of brown rice syrups because they both taste good when mixed together! There are several reasons why one would want to use either kind of brown rice syrup instead of another type.
The main reason why one might want to use one of these two kinds of brown rice syrup is that they are cheaper than other kinds. For example, if you were going to purchase brown rice syrup from a store, you could easily pay $1 per cup for sweetened brown rice syrup. If you were buying it online, the price would probably be much higher since the supplier will charge you more for using less expensive ingredients like sugar and corn syrup.
You might even get a coupon code that allows you to save money.
Another reason why one might want to use one of these two kinds of brown rice syrup is that the cost difference between the two is so small that it doesn’t matter which kind you choose. So, if you’re looking for something cheap, then you may prefer to go with the cheaper kind of brown rice syrup. Brown rice syrup that is made from honey tends to be more expensive, but only slightly more so.
If you’re on a budget, then you might want to go with the cheaper kind so that you can save some money for other things.
The flavor and consistency of these two kinds is different as well. The brown rice syrup that is made from honey has a more caramel-like consistency. It is also less clumpy than the kind that uses corn syrup as a sweetener, but clumps can form if it is stored in a warm place for too long.
In addition to this, the honey brown rice syrup also has a stronger flavor. Because of this, you may want to use less when cooking or baking with this kind of syrup.
Sources & references used in this article:
Identification of off-flavor in sea mustard and rice syrup sold in the markets by HW Kim, YK Lee, GS Shim… – Korean Journal of Food …, 1998 – koreascience.or.kr
Sugar profile of syrups from malted and unmalted rice of different varieties by CE Ofoedu, CM Osuji, M Ojukwu – Journal of Food Research, 2019 – academia.edu
Rice consumption contributes to arsenic exposure in US women by D Gilbert-Diamond, KL Cottingham… – Alternative Medicine …, 2012 – go.gale.com
NEW NEW NEW NEW NEW NEW by OWGDS NUTS, I ARE – search.proquest.com
Mercury in HFCS by J Ham – infobarrel.com
Arsenic consumption in the United States by D Wilson – Journal of environmental health, 2015 – JSTOR