![](https://static.wixstatic.com/media/ea26fd_b98ad44cb7e04b4abd1a58f68251f9b9~mv2_d_1920_2902_s_2.png/v1/fill/w_64,h_96,al_c,q_85,usm_0.66_1.00_0.01,blur_2,enc_auto/ea26fd_b98ad44cb7e04b4abd1a58f68251f9b9~mv2_d_1920_2902_s_2.png)
Brown Rice Caramel Glaze
['1/2 cup full-fat soy milk', '1/4 cup soy milk powder', '1 tablespoon arrowroot', '1/2 cup brown rice syrup', '1 teaspoon vanilla extract']
![](http://tappecue.net/sessionImages/recipes/vegan-brown-rice-caramel-glaze.jpg)
In a small saucepan, whisk together soy milk, soy milk powder, and arrowroot. Stir constantly over medium heat till arrowroot is cooked and mixture starts to thicken, about 4 minutes. Stir in brown rice syrup, turn up heat to medium high and bring to a gentle boil, then bring heat back down so mixture is at a low simmer, all the while stirring constantly. Cook till mixture is thick and slightly reduced, about 10 minutes. Sauce will have a thick consistency, like cake batter. Whisk in vanilla and remove from heat.
Allow to cool 10 minutes before spreading on warm cupcakes.
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[Food Ingredients and Recipes Dataset with Images]
License: CC BY-SA 3.0
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