It depends
Rice syrup is commonly produced using barley-derived enzymes. Recent testing suggests those enzymes can carry enough barley protein to matter.
A sweetener made by breaking rice starch down into sugars with enzymes. Rice is gluten-free and so is the syrup. The question is about the enzymes, which is an unusually technical place for a label-reading problem to live.
Because the enzymes used to convert the starch are often barley-derived — malted barley has been the traditional source of amylase for centuries, and some manufacturers still use it. The barley is a processing aid rather than an ingredient, which means in many jurisdictions it need not appear on the label at all.
Testing has found measurable gluten in some brown rice syrups and none in others, which is exactly what you would expect if the variable is which enzyme a given plant uses. A gluten-free claim resolves it, and brown rice syrup is common enough in energy bars and gluten-free baking that the certified versions are easy to find.
Conditional, cleared by a gluten-free claim and not by the words brown rice. Processing aids are the hardest category for any label-reading tool because the information is not on the label by design — the honest output is to say so rather than to assume the clean case.
Every one of these is the same ingredient. The number of names is a large part of why gluten slips past people who read every label.
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This answer comes from CiCi's ingredient lexicon — the same rules the scanner uses, not a separate article. Where reputable sources disagree, CiCi takes the conservative position and says so.