Brown Rice Caramel Glaze

From the kitchen of Carly

Silky brown rice caramel that coats cupcakes like spun sugar. Soy milk powder and arrowroot create an impossibly thick glaze, rich enough to taste indulgent but clean enough to feel good about. Vanilla whispers through at the end.

Brown Rice Caramel Glaze

Brown rice syrup caramel has a deeper, almost malty sweetness that cuts through richness better than regular caramel, and this dairy-free version holds up beautifully on warm baked goods. The arrowroot slurry gives you a thick, spreadable frosting without cream or butter, which means you can pile it on without guilt and get that glossy set as it cools.

Prep
n/a
Cook
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Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 1/2 cupfull-fat soy milk
  • 1/4 cupsoy milk powder
  • 1 tbsparrowroot
  • 1/2 cupbrown rice syrup
  • 1 tspvanilla extract

Instructions

  1. Combine the soy milk, soy milk powder, and arrowroot in a small saucepan and whisk until smooth. Set it over medium heat, stirring constantly, until the arrowroot cooks through and the mixture begins to thicken, about 4 minutes. Pour in the brown rice syrup, nudge the heat up to medium-high, and bring the mixture to a gentle boil. Drop the heat back down to a low simmer and keep stirring constantly, cooking until the sauce is thick, slightly reduced, and about as dense as cake batter, roughly 10 minutes. Whisk in the vanilla, then pull the pan off the heat.

  2. Let the glaze sit for 10 minutes before spreading it over warm cupcakes.

Tips from the kitchen

  • Whisk the arrowroot slurry constantly from the start, or you'll end up with lumps that won't break down even with extra cooking time.
  • Brown rice syrup can clump when it hits cold liquid, so stir the soy milk mixture to a gentle simmer before adding the syrup, then keep stirring to avoid seizing.
  • This glaze sets firmer as it cools, so if you're spreading it on warm cupcakes, work quickly, it'll firm up to a fudgy frosting texture within minutes.

Variations

  • Maple version: swap half the brown rice syrup for pure maple syrup for a woodsy depth.
  • Tahini boost: whisk in 2 tablespoons tahini after removing from heat for a nuttier, richer glaze.
  • Spiced angle: add 1/4 teaspoon sea salt and a pinch of cinnamon or cardamom before the vanilla for complexity.
  • Coconut milk swap: replace soy milk with full-fat coconut milk and omit the powder for a silkier, more indulgent texture.

Make ahead and storage

Store in an airtight container in the fridge for up to 5 days. Reheat gently in a small saucepan over low heat, stirring constantly, to loosen it back to spreading consistency, or microwave in short 10-second bursts.