• Course


  • Prep time

    10 Mins

  • cook time

    65 Mins

  • servings



For The Puffed Rice

For The Puffed Rice Treats

  • ¼ cup runny honey
  • 2 tbsp coconut butter
  • ¼ cup warm coconut oil
  • ¼ tsp vanilla extract
  • ½ cup desiccated coconut
  • 2½ cups puffed organic white jasmine rice
  • ⅓ cup roughly chopped dark chocolate or chocolate chips, for topping

product used in the recipe

Organic White Jasmine Rice Heat & Eat Pouch

  • 1

    To make the puffed rice, preheat oven to 200°F/100°C with fan function on. Line a large baking sheet with parchment paper to prevent sticking.

  • 2

    Add rice to a heatproof bowl and cover with boiling water. Let soak for 5 mins, then drain and spread evenly onto prepared baking sheet.

  • 3

    Place baking sheet in oven and allow rice to dry for 50-60 mins, making sure to stir it every 15 mins. When completely dry and crispy, remove from oven.

  • 4

    Heat oil in a medium-sized heavy-bottomed pot to a temperature of ~420°F/215°C.

  • 5

    Prepare a large tray lined with kitchen paper to drain the puffed rice. Take dried rice grains and drop them into the hot oil in small batches, immediately removing them once they puff up. Place them on the kitchen paper to remove excess oil and allow to cool. Measure out 2½ cups of puffed rice for the puffed rice treats recipe and save the rest for future use.

  • 6

    To make the treats, combine the honey, coconut butter, coconut oil, and vanilla extract in a large mixing bowl. Stir well until mixture is smooth and well combined. If the mixture seizes, warm it up in the microwave or on the stovetop.

  • 7

    Add the desiccated coconut and puffed rice to the bowl and mix it in with the wet ingredients until evenly mixed.

  • 8

    Line an 8x8-inch baking dish with parchment paper or grease it lightly with coconut oil. Transfer the mixture into the prepared baking dish. Use a spatula or your hands to press it down firmly and create an even layer.

  • 9

    Place the baking dish in the freezer for ~30 mins to allow the mixture to firm up.

  • 10

    Meanwhile, melt the dark chocolate in a heatproof bowl either over a pot of simmering water or in short bursts in the microwave, stirring frequently until smooth.

  • 11

    Once the coconut mixture has firmed up, remove it from the freezer. Cut into squares using a sharp knife. Drizzle the melted chocolate over the top.

  • 12

    Store in an airtight container at room temperature or in the refrigerator for up to a week.

product used in the recipe

Organic White Jasmine Rice Heat & Eat Pouch

Instruction video