Brown Rice Syrup: A practical look at Alicia Silverstone’s preferred sweetener

# Silverstone uses it

Brown rice syrup is a sweetener used in macrobiotic cooking that Alicia Silverstone says she reaches for when she wants a sweetener. She emphasizes that it is still a sweetener and not a health food, but calls it her first choice when she needs sweetness.

Silverstone describes brown rice syrup as a complex carbohydrate that raises blood sugar but does not produce the sharp energy spike and subsequent crash she experiences with many other sweeteners. She contrasts that with her personal reactions to other sweeteners—heart pounding, headache, then a crash—whereas brown rice syrup feels "gentle" on her body.

# Taste and functional properties

# Practical uses and recipe examples

• Crispy Peanut Butter Treats with Chocolate Chips
• Peach Crumble topping
• Mom's Granola
• Mochi Waffles and Pan-Fried Mochi (breakfast/snack option)
• Candied Ginger Pears and Plum Soup

She also notes it's a good option for kids, athletes, breastfeeding mothers, and pregnant women—contexts where a gentler sweetener can be helpful.

# Hot Sweet Kuzu Drink (step-by-step)

• 1 teaspoon kuzu
• 1–2 teaspoons brown rice syrup
• About 1 cup water

1. 1In a cup, add about 2 tablespoons of water to the kuzu and stir until it dissolves.
2. 2Add water to fill the cup (about 1 cup or a mug).
3. 3Pour the mixture into a small pot and heat on medium, stirring constantly, until the liquid becomes translucent.
4. 4Add the brown rice syrup and continue stirring until it dissolves.
5. 5Pour back into your mug and drink hot.

This drink is presented as a relaxing option with a subtle sweetness that can curb cravings without a full dessert.

# When to choose brown rice syrup

Choose brown rice syrup when you want a milder, more rounded sweetness and when you prefer a sweetener that the author finds less likely to trigger an intense energy spike and crash. It's appropriate in baked goods, granola, toppings, and simple warm beverages. Silverstone still cautions that it's a sweetener and should be used sparingly.

# Bottom line

Brown rice syrup is an alternative sweetener used in macrobiotic and plant-based cooking that Alicia Silverstone favors for its mellow taste and gentler effects on her body. It can replace stronger sweeteners in a range of recipes, and the Hot Sweet Kuzu Drink is offered as an easy way to enjoy its subtler sweetness.