Brown rice (malt) syrup, commonly known as rice syrup or rice malt, is a sugary sweetener manufactured by steeping cooked rice starch with saccharifying enzymes to break down the starches, then filtering out the liquid and decreasing it by evaporative heating until the required consistency is attained. The enzymes employed in the saccharification process are obtained either by adding sprouted barley grains to the rice starch (the conventional approach) or by adding pure enzyme isolates generated from bacteria or fungal sources (the modern, industrialized method).