Directions
- 1Mix the raw parboiled rice with water.
- 2Heat the rice in a pan until fully dry.
- 3Heat up the salt in a separate pan.
- 4Add the dried rice to the hot salt, and it will start puffing up within 5-10 seconds.
- 5Strain the puffed rice from the salt using a sieve.
- 6Store the reused salt in a jar for future use.
- 7Combine peanut butter, flax seeds, and coconut oil in a bowl and mix well.
- 8Pour the mixture over the puffed rice in a separate bowl and mix until fully coated.
- 9Line a square or rectangular container with parchment paper and add the puffed rice mixture.
- 10Press down firmly with a spoon to ensure the mixture holds the shape of the container.
- 11Melt dark chocolate in a double boiler.
- 12Pour the melted chocolate over the puffed rice mixture in the container.
- 13Sprinkle some sea salt on top of the chocolate (optional).
- 14Refrigerate for 1-2 hours until firm.
- 15Remove the bars from the container and use a sharp knife to cut them into individual bars.
- 16Enjoy the homemade puffed rice 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
- 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.
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