Crunchy Puffed Rice Bars

Puffed rice bars (or “rice cakes”) are a popular snack made with puffed rice cereal as the main ingredient. The combination of crunchy, sweet, toasty and slightly salty makes this a favorite snack for many.

Crunchy Puffed Rice Bars

Course

Snack
Prep time

50 Mins
cook time

20 Mins
servings

~6
Author

@sncxkitchen

Ingredients

2 Lotus Foods Organic Brown Jasmine Rice Blend Heat & Eat Pouch
2 cups kosher salt
1 tbsp unsalted vegan butter
3 tbsp monk fruit sweetener
3 tbsp maple syrup
¼ tsp vanilla extract
⅓ cup chopped roasted walnuts
⅓ cup slivered roasted almonds
2½ tbsp pumpkin seeds
3 tbsp finely diced dried mango/apricot
2½ tsp roasted black sesame seeds
2½ tsp roasted white sesame seeds

product used in the recipe

Organic Brown Jasmine Rice Heat & Eat Pouch

1

Place rice on two large baking sheets. Separate the grains.
2

Bake in a preheated oven at 250F for 50 mins, rotating the baking sheets halfway through (it should look dehydrated). Allow rice to cool and set aside.
3

Add salt to a large deep skillet or wok over a medium heat and heat to 400F - 425F.
4

Fry the rice in the salt, stirring frequently to prevent burning. The rice will puff in a few seconds. Remove rice from the salt immediately after it’s puffed. (Tip: fry ¼ to ⅓ cups of dried rice at a time until all the rice has been puffed – it’s easier to manage the rice in smaller amounts). Always maintain salt temperature between 400F and 425F.
5

Set rice aside to cool. (Makes 2¾ cups of puffed rice, use two cups for this recipe; the remaining rice can be used to make other savory snacks).
6

Add butter, monk fruit sweetener, and maple syrup to a medium pot on medium-low heat. Heat mixture until bubbly and melted.
7

Turn heat to low and add vanilla extract. Stir to combine, then turn off heat.
8

Add nuts, seeds, dried fruit and two cups of puffed rice, stirring until all ingredients are coated in the syrupy mixture.
9

Transfer rice mixture to a small, lined baking sheet (10.1" x 7" x 1.1"). Press down firmly with a spatula or spoon, making it as even as possible. (Tip: Alternatively, cover surface with another parchment paper and roll mixture down firmly with a glass bottle).
10

Cover baking sheet with plastic wrap, let cool, set, and harden. Slice into bars or squares.