Puffed Rice & Puffed Rice Bars
Directions
- 1Mix the raw parboiled rice with water.
- 2Mix the raw parboiled rice with water.
- 3Mix the raw parboiled rice with water.
- 4Heat the rice in a pan until fully dry.
- 5Heat the rice in a pan until fully dry.
- 6Heat the rice in a pan until fully dry.
- 7Heat up the salt in a separate pan.
- 8Heat up the salt in a separate pan.
- 9Heat up the salt in a separate pan.
- 10Add the dried rice to the hot salt, and it will start puffing up within 5-10 seconds.
- 11Add the dried rice to the hot salt, and it will start puffing up within 5-10 seconds.
- 12Add the dried rice to the hot salt, and it will start puffing up within 5-10 seconds.
- 13Strain the puffed rice from the salt using a sieve.
- 14Strain the puffed rice from the salt using a sieve.
- 15Strain the puffed rice from the salt using a sieve.
- 16Store the reused salt in a jar for future use.
- 17Store the reused salt in a jar for future use.
- 18Store the reused salt in a jar for future use.
- 19Combine peanut butter, flax seeds, and coconut oil in a bowl and mix well.
- 20Combine peanut butter, flax seeds, and coconut oil in a bowl and mix well.
- 21Combine peanut butter, flax seeds, and coconut oil in a bowl and mix well.
- 22Pour the mixture over the puffed rice in a separate bowl and mix until fully coated.
- 23Pour the mixture over the puffed rice in a separate bowl and mix until fully coated.
- 24Pour the mixture over the puffed rice in a separate bowl and mix until fully coated.
- 25Line a square or rectangular container with parchment paper and add the puffed rice mixture.
- 26Line a square or rectangular container with parchment paper and add the puffed rice mixture.
- 27Line a square or rectangular container with parchment paper and add the puffed rice mixture.
- 28Press down firmly with a spoon to ensure the mixture holds the shape of the container.
- 29Press down firmly with a spoon to ensure the mixture holds the shape of the container.
- 30Press down firmly with a spoon to ensure the mixture holds the shape of the container.
- 31Melt dark chocolate in a double boiler.
- 32Melt dark chocolate in a double boiler.
- 33Melt dark chocolate in a double boiler.
- 34Pour the melted chocolate over the puffed rice mixture in the container.
- 35Pour the melted chocolate over the puffed rice mixture in the container.
- 36Pour the melted chocolate over the puffed rice mixture in the container.
- 37Sprinkle some sea salt on top of the chocolate (optional).
- 38Sprinkle some sea salt on top of the chocolate (optional).
- 39Sprinkle some sea salt on top of the chocolate (optional).
- 40Refrigerate for 1-2 hours until firm.
- 41Refrigerate for 1-2 hours until firm.
- 42Refrigerate for 1-2 hours until firm.
- 43Remove the bars from the container and use a sharp knife to cut them into individual bars.
- 44Remove the bars from the container and use a sharp knife to cut them into individual bars.
- 45Remove the bars from the container and use a sharp knife to cut them into individual bars.
- 46Enjoy the homemade puffed rice bars.
- 47Enjoy the homemade puffed rice bars.
- 48Enjoy the homemade puffed rice 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
- 100 g dark chocolate
- 100 g dark chocolate
- 100 g dark chocolate
Equipment
panspatulasievejarbowlspoonsquare containerparchment paperdouble boilersharp knife
Tips
- The salt can be reused for future batches of puffed rice.
- Puffed rice is shelf-stable and can be stored in a jar.
- The rice won't be salty at all after puffing.
- Store the puffed rice bars in the fridge for up to 5-7 days.