Abstract: Confectionery products are made from brown rice by germinating steam-cooked brown rice and then making the same, optionally with up to 90% by wt of steam-cooked white rice and/or polished wheat, into koji by the usual procedure for making koji by inoculation with the mold Aspergillus oryzae; subjecting the koji, optionally with a minor amount of maltose, to a primary fermentation in the presence of an enzyme mixture comprising enzymes capable of decomposing the starch, protein, and lipids therein to yield a substantially completely liquified solution; subjecting the resultant solution to a secondary fermentation with baker's yeast, optionally with an enzyme mixture similar to that for the primary fermentation, to saccharify the same into sugars: and concentrating the saccharified solution into a syrupy or solid confectionery product, optionally with sufficient sugar added to aid in solidification.