Homemade Pop Rice

Name: Homemade Pop Rice
Total time: 125 min
Ingredients: 1 cup parboiled rice; 2 tbsp water; 2 cups salt; 3 cups puffed rice; 0.75 cup peanut butter; 1 tbsp flax seeds; 1 tbsp coconut oil; 200 g dark chocolate

2h 5m

Serves 1

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Homemade Pop Rice

facebook.com

2h 5m

Serves 1

Directions

1Mix the raw rice with water.
2Heat up the rice until it's fully dry.
3Heat up your salt in a separate pan.
4Add your rice, which will start puffing in 5-10 seconds.
5Combine all your ingredients except the chocolate and rice.
6Mix well and pour in a bowl over your puffed rice.
7Add the mixture to a square or rectangular container, lined with parchment paper.
8Press down with a spoon to make sure it's firm enough to hold the shape of your container.
9On a separate double boiler, melt your chocolate and pour it over your puffed rice mixture.
10Refrigerate for 1-2 hours.
11Remove from the container and use a sharp knife to cut your bars.

Ingredients

1 cup parboiled rice
2 tbsp water
2 cups salt
3 cups puffed rice
0.75 cup peanut butter
1 tbsp flax seeds
1 tbsp coconut oil
200 g dark chocolate

Equipment

panspatulasievejarbowlsquare or rectangular containerparchment paperdouble boilersharp knife

Tips

The salt can be reused.
The puffed rice will be shelf-stable, allowing you to store it in a jar.
Surprisingly, the rice won't be salty at all, so you can enjoy it with milk or mix it with a few ingredients to make absolutely delicious puffed rice bars.
Store the bars in the fridge for up to 5-7 days.

Homemade Pop Rice

2h 5m

Serves 1

facebook.com

Homemade Pop Rice

facebook.com

2h 5m

Serves 1

Directions

1Mix the raw rice with water.
2Heat up the rice until it's fully dry.
3Heat up your salt in a separate pan.
4Add your rice, which will start puffing in 5-10 seconds.
5Combine all your ingredients except the chocolate and rice.
6Mix well and pour in a bowl over your puffed rice.
7Add the mixture to a square or rectangular container, lined with parchment paper.
8Press down with a spoon to make sure it's firm enough to hold the shape of your container.
9On a separate double boiler, melt your chocolate and pour it over your puffed rice mixture.
10Refrigerate for 1-2 hours.
11Remove from the container and use a sharp knife to cut your bars.

Ingredients

1 cup parboiled rice
2 tbsp water
2 cups salt
3 cups puffed rice
0.75 cup peanut butter
1 tbsp flax seeds
1 tbsp coconut oil
200 g dark chocolate

Equipment

panspatulasievejarbowlsquare or rectangular containerparchment paperdouble boilersharp knife

Tips

The salt can be reused.
The puffed rice will be shelf-stable, allowing you to store it in a jar.
Surprisingly, the rice won't be salty at all, so you can enjoy it with milk or mix it with a few ingredients to make absolutely delicious puffed rice bars.
Store the bars in the fridge for up to 5-7 days.