Homemade Malted Brown Rice Syrup
Nutritious sweetener made from brown rice and malted wheat
Equipment
- 1 dehydrator (optional)
- 1 dehydrator mesh sheets (if using optional dehydrator)
- 1 heat control appliance (see options in main post)
- 1 strainer
- 1 fine mesh strainer (alternative double layer of cheese cloth)
Ingredients
- ¼ cup hard red wheat berries (or powdered diastatic malt)
- 1 cup short grain brown rice
Instructions
Make Wheat Malt
- Soak wheat berries in three times volume of water overnight.
- Drain the wheat berries and place in a wide mouth half gallon mason jar at a 45° angle with a meshed lid.
- Rinse and drain twice a day.
- Within 2 to 3 days, sprout shoot should reach a little less than the length of the grain.
- Dehydrate sprouted berries using a dehydrator set to 110 F or below for about 12 hours (or air dry at room temperature for about 24 hours).
- Briefly pulse dried malt in a spice grinder or high speed blender for about 30 seconds (or use a mortar and pestle to roughly crush the grains).
Prepare Rice
- Soak brown rice in double volume of water for 24 hours - change water every 8 to 12 hours.
- Cook brown rice for 30 minutes on stove top using 4 to 1 ratio of water to rice (you want a soupy rice).
- Allow brown rice to cool off until it is less than 150F.
Combine Malt and Rice
- Stir in the ground up wheat malt.
Prepare Syrup - Low Tech Option
- Transfer rice malt mixture to a heavy bottomed pot with lid.
- Every hour for six hours, heat up the mixture to 150F and then turn off the heat.
Sousvide Method
- Transfer rice malt mixture to a gallon sized mason jar with lid.
- Place mason jar in water bath with water reaching top of mason jar.
- Set sousvide appliance to 149 °F for 6 hours.
Strain Mixture
- Pour rice mixture over fine mesh strainer supported by kitchen strainer above a bowl.
- Squeeze out as much liquid as possible.
- Discard strained rice/malt mixture.
Reduce Liquid
- Pour liquid into a clean pot and heat to medium high heat for about 30 minutes until liquid is reduced to half.
Cool Down
- Cool syrup down and transfer to a glass jar.
- Syrup will keep several weeks in refrigerator.
Tried this recipe?Let us know how it was!