Organic Brown Rice For Honey Syrup And Rice Malt Syrup is derived by cooking rice slurry with saccharifying enzymes > Rice-dextrin undergoes a heat-assisted fermentation, involving the addition of enzyme isolates, which convert complex carbohydrates into a solution rich in simple carbohydrates. This solution is then evaporated until the desired water content is achieved. The result is a thick, light brown syrup with the consistency of honey. For more details, visit our website today.