Homemade Pop Rice
Directions
- 1Mix the raw rice with water.
- 2Mix the raw rice with water.
- 3Mix the raw rice with water.
- 4Heat up the rice until it's fully dry.
- 5Heat up the rice until it's fully dry.
- 6Heat up the rice until it's fully dry.
- 7Heat up your salt in a separate pan.
- 8Heat up your salt in a separate pan.
- 9Heat up your salt in a separate pan.
- 10Add your rice, which will start puffing in 5-10 seconds.
- 11Add your rice, which will start puffing in 5-10 seconds.
- 12Add your rice, which will start puffing in 5-10 seconds.
- 13Combine all your ingredients except the chocolate and rice.
- 14Combine all your ingredients except the chocolate and rice.
- 15Combine all your ingredients except the chocolate and rice.
- 16Mix well and pour in a bowl over your puffed rice.
- 17Mix well and pour in a bowl over your puffed rice.
- 18Mix well and pour in a bowl over your puffed rice.
- 19Add the mixture to a square or rectangular container, lined with parchment paper.
- 20Add the mixture to a square or rectangular container, lined with parchment paper.
- 21Add the mixture to a square or rectangular container, lined with parchment paper.
- 22Press down with a spoon to make sure it's firm enough to hold the shape of your container.
- 23Press down with a spoon to make sure it's firm enough to hold the shape of your container.
- 24Press down with a spoon to make sure it's firm enough to hold the shape of your container.
- 25On a separate double boiler, melt your chocolate and pour it over your puffed rice mixture.
- 26On a separate double boiler, melt your chocolate and pour it over your puffed rice mixture.
- 27On a separate double boiler, melt your chocolate and pour it over your puffed rice mixture.
- 28Refrigerate for 1-2 hours.
- 29Refrigerate for 1-2 hours.
- 30Refrigerate for 1-2 hours.
- 31Remove from the container and use a sharp knife to cut your bars.
- 32Remove from the container and use a sharp knife to cut your bars.
- 33Remove from the container and use a sharp knife to cut your bars.
Ingredients
- 1 cup parboiled rice
- 1 cup parboiled rice
- 1 cup parboiled rice
- 2 tbsp water
- 2 tbsp water
- 2 tbsp water
- 2 cups salt
- 2 cups salt
- 2 cups salt
- 3 cups puffed rice
- 3 cups puffed rice
- 3 cups puffed rice
- 0.75 cup peanut butter
- 0.75 cup peanut butter
- 0.75 cup peanut butter
- 1 tbsp flax seeds
- 1 tbsp flax seeds
- 1 tbsp flax seeds
- 1 tbsp coconut oil
- 1 tbsp coconut oil
- 1 tbsp coconut oil
- 200 g dark chocolate
- 200 g dark chocolate
- 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.