Rice syrup — often called brown rice syrup — is made by breaking down the starches in cooked rice with natural enzymes, converting them into a blend of simple sugars (mainly maltose, maltotriose, and glucose). The result is a thick, sticky syrup with a mild nutty sweetness and a hint of toasted caramel.
It’s a popular vegan alternative to honey and corn syrup, valued for its gentle sweetness and ability to bind ingredients in granola bars, confections, and sauces. However, rice syrup can be hard to find outside natural food stores. When you’re out or need an alternative, the following substitutes can step in effectively depending on your needs.
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Your Best Bet: Agave Nectar
Also called agave syrup, agave nectar is derived from the sap of the agave plant — the same family that gives us tequila. It’s smooth, pourable, and dissolves easily, with a viscosity close to rice syrup. Agave nectar’s clean sweetness works well in baked goods, beverages, sauces, and glazes.
The biggest difference lies in intensity: agave nectar is considerably sweeter than rice syrup, which is only about half as sweet as sugar. To balance your recipe, use about one-third the amount of agave nectar the recipe calls for in rice syrup.
While both are effective sweeteners, agave nectar is high in fructose, which is metabolized in the liver. Excess consumption can raise triglyceride levels and contribute to fatty liver risk, so moderation is key.
Still, when convenience and neutral sweetness are priorities, agave nectar is your best all-purpose alternative.
See also: Agave Nectar vs. Honey
A Decent Second Choice: Corn Syrup
Corn syrup is made from corn starch processed with enzymes — a method remarkably similar to rice syrup production. Both yield thick, viscous syrups with similar sweetening power and smooth texture.
Corn syrup’s flavor is neutral (especially the light variety), making it a versatile choice for candies, desserts, sauces, and glazes. It’s also vegan-friendly and widely available.
A few distinctions to note:
- Corn syrup is slightly thinner than rice syrup, so it may not bind ingredients quite as effectively.
- Light corn syrup is sometimes flavored with vanilla, which may subtly alter savory recipes.
For sweet recipes, it’s a nearly seamless 1:1 replacement. For savory applications like Korean marinades or sticky sauces, taste and adjust to ensure the flavor fits.
In a Pinch: Honey
Honey is one of the most natural and widely available substitutes for rice syrup. Its viscosity, golden hue, and sheen make it an excellent replacement in both sweet and savory dishes — from glazes to baked desserts.
Honey is about twice as sweet as rice syrup, so start with half the amount and adjust to taste. Its flavor can range from mild and floral to deep and earthy depending on the variety, but most honeys are neutral enough to blend well in recipes.
Because of their similar texture and appearance, rice syrup has even been used to dilute honey in counterfeit blends — a testament to how close these two sweeteners are in consistency.
Keep in mind that honey is not vegan, so if you’re cooking for plant-based diets, consider another substitute like agave nectar or coconut nectar.
See also: Honey Substitute Guide
Another Excellent Option: Maple Syrup
Pure maple syrup brings buttery, caramel-like sweetness and smooth viscosity that make it an appealing substitute for rice syrup. It’s especially useful in baked goods, sauces, and breakfast recipes where you want warmth and depth.
While maple syrup is slightly sweeter than rice syrup, the difference is mild enough that you can substitute it in a 1:1 ratio without major adjustments.
Its only drawback is texture — maple syrup is thinner, so it may not perform as well in recipes that rely on rice syrup’s binding properties, like chewy snack bars. Still, for flavor, it’s one of the most satisfying swaps available.
Learn more: Maple Syrup Substitute Guide
Coconut Nectar
Coconut nectar is a naturally derived syrup made from the sap of coconut blossoms. It has a mild caramel-like flavor, a thick texture similar to rice syrup, and a lower glycemic index than many other sweeteners.
This makes it a great vegan and nutrient-friendly substitute, especially in sauces, marinades, and desserts. It’s not as sweet as agave nectar but sweeter than rice syrup, so use about ¾ the amount the recipe calls for.
It pairs beautifully with Asian-inspired recipes, salad dressings, and glazes, where it can add umami depth without overpowering other ingredients.
Barley Malt Syrup
Barley malt syrup is one of the closest matches in flavor and consistency to rice syrup. Made by malting barley (allowing it to sprout before drying and cooking), it develops a deep, roasted sweetness with slight bitterness.
It’s less sweet than rice syrup but just as thick, so it’s a great option for breads, granola, beer-based batters, and malt-flavored desserts.
Use it in a 1:1 ratio, or slightly more if you want to compensate for its milder sweetness. Note that it contains gluten, so it’s unsuitable for gluten-free diets.
Learn more: Barley Malt Syrup Substitute Guide
Date Syrup
Date syrup is made from cooked and pureed dates, creating a dark, molasses-like syrup rich in natural fruit sugars and minerals. It’s sweeter and more intensely flavored than rice syrup, but its sticky texture and caramel depth make it a fitting alternative in energy bars, sauces, and baked treats.
Because of its richness, start with about three-quarters the amount of rice syrup and adjust for taste and consistency.
Summary
Rice syrup’s gentle, buttery sweetness makes it a versatile sweetener for everything from vegan desserts to savory sauces. When it’s unavailable, agave nectar and corn syrup are your most reliable all-purpose options, while honey, maple syrup, and coconut nectar bring their own distinct character. For more flavor complexity, barley malt syrup and date syrup offer rich, malty undertones that elevate baked goods and sauces alike.
Whichever you choose, understanding each substitute’s sweetness level and texture will help you achieve balance — and perhaps even enhance your recipe in the process.
Quick Facts & Pairing Summary
| Substitute | Sweetness (vs. Rice Syrup) | Texture/Viscosity | Flavor Notes | Best Uses | Dietary Notes |
|---|---|---|---|---|---|
| Agave Nectar | 2–3× sweeter | Similar thickness | Mild, clean, slightly floral | Baking, beverages, sauces | Vegan; high in fructose |
| Corn Syrup | Similar | Slightly thinner | Neutral, faint vanilla (light version) | Candy, glazes, Asian desserts | Vegan; gluten-free |
| Honey | 2× sweeter | Similar | Floral, sweet, golden | Glazes, baking, sauces | Not vegan |
| Maple Syrup | Slightly sweeter | Thinner | Buttery, caramel, woodsy | Baking, breakfast, sauces | Vegan; gluten-free |
| Coconut Nectar | Slightly sweeter | Thick | Caramel, nutty | Marinades, desserts, vegan recipes | Vegan; mineral content |
| Barley Malt Syrup | Slightly less sweet | Very thick | Malty, roasted, slightly bitter | Breads, granola, malt desserts | Contains gluten |
| Date Syrup | Sweeter | Thick | Fruity, molasses-like | Energy bars, sauces, desserts | Vegan; rich in minerals |
Related Reading
Explore more SPICEography guides to choosing and substituting natural sweeteners:
- What’s A Good Dark Corn Syrup Substitute? — a deep dive into replacing dark corn syrup in recipes.
- Simple Syrup Vs. Corn Syrup — a thorough comparison of two liquid sweeteners.
- Maple Sugar Vs. Brown Sugar — a sugar-type comparison that ties into sweetener alternatives.