Brown rice syrup, also know as rice syrup or rice malt, is a sweetener derived by culturing cooked rice starch with saccharifying enzymes to break down the starches, followed by straining off the liquid and reducing it by evaporative heating until the desired consistency is reached. The enzymes used in the saccharification step are supplied by an addition of sprouted grains to the rice starch or by adding bacterial-or fungal-derived purified enzyme isolates( the modern, industrialized method).