Whilst rice malt syrup resembles many other types of syrups like golden syrup, treacle, maple syrup, honey or molasses, it has a very different makeup of sugars giving it a less sweet taste than many other types of sweeteners. Due to it's high maltose content, rice malt syrup has a high glycemic index (GI) of 98. It is produced by exposing cooked rice to enzymes that break down starches and turn them into smaller sugars, then filtering out the impurities. It has a thick and sticky consistency similar to honey or molasses. Rice syrup is commonly used in baking, as a sweetener in desserts, or as a topping for pancakes and waffles. It can also be used as a binding agent in granola bars or as a sweetener in sauces and dressings.