Running low on rice malt syrup? Here are the best verified substitutes, including how to adjust your measurements.

About rice malt syrup
Rice malt syrup is a natural liquid sweetener made by fermenting cooked rice with enzymes to break down the starches into sugars, primarily maltose and glucose. It has a mild, subtly nutty sweetness that is less intense than refined sugar or honey, making it a popular choice in health-focused and vegan baking. Its thick, viscous consistency contributes moisture and a gentle golden colour to baked goods, granola bars, and sauces.
Best substitute
Brown rice syrup is essentially the same product sold under a different name and can be used interchangeably in any recipe without adjustment.
Alternative
Honey provides a similar thick, syrupy consistency and binding quality, though it is sweeter and has a more pronounced floral flavour. Use slightly less honey and expect a richer taste; note that honey is not vegan.
Alternative
Maple syrup is a good vegan alternative with a comparable liquid consistency, though it is noticeably sweeter and has a distinctive maple flavour that will influence the final taste of the dish.
| Country | Name |
|---|---|
| Australia | rice malt syrup |
| Canada | brown rice syrup |
| New Zealand | rice malt syrup |
| United Kingdom | brown rice syrup |
| United States | brown rice syrup |
Alternative
Golden syrup has a very similar thick, pourable texture and works well as a binding sweetener in baked goods and granola bars. It is sweeter than rice malt syrup with a more pronounced buttery, caramel flavour.
Alternative
Agave nectar is a vegan liquid sweetener with a mild, relatively neutral flavour profile that makes it a reasonable substitute. It is considerably sweeter than rice malt syrup and thinner in consistency, so less is needed and it may slightly reduce binding in no-bake recipes.