Vegan Bunny Elle

Did you know you can make your own puffed rice or rice krispie with only two ingredients? Literally just salt and parboiled rice.

Rice Krispies treat is an all-time crowd-pleasing classic for good reasons. Ooey, gooey, stretchy, chewy, crunchy, and oh so sweet. And it’s always best when it’s freshly made, still warm, and easily pulled apart to create that dreamy marshmallow fluff.

While homemade Rice Krispies treats are no breaking news, I only recently discovered that you can make your own Rice Krispies at home! There are two popular methods – deep frying parboiled rice in hot oil; or, popping them in heated salt. I find the salt method easier, less messy to clean up, and healthier. And no the puffed rice are not salty at all afterwards! The salt doesn’t actually melt in the process.

And when you’re ready to turn your homemade puffed rice into Rice Krispies treats, there are only two more essential ingredients you need – vegan butter and vegan marshmallows, anything else is up to you! I made these into strawberry shortcake flavor with freeze dried strawberries, lemon shortbread and pink sprinkles.

Strawberry Shortcake Rice Krispie Treat with Homemade Puffed Rice

Make your own puffed rice with only salt + rice and turn them into these dreamy treats!

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Ingredients Method Video

Ingredients

  

• 4 cup puffed rice homemade or store-bought Rice Krispies
• 10 oz vegan mini marshmallow plus a handful extra
• 60 g vegan butter
• 1/2 cup freeze dried strawberry chopped
• 1/2 cup chopped lemon shortbread
• Pink sprinkles

If making your own puffed rice –

• 3 cup parboiled rice
• 2-3 cup of salt

Method

 

1. If you’re making your own puffed rice, add the salt to a dry, thick bottomed pan, heat the salt until it reaches 400°F;
2. Add in the parboiled rice, work 1 cup at a time, stir and toss the rice around and listing for the popping sound, adjust the heat if the rice are browning too quickly;
3. Once the popping sound stops, use a sift to separate the puffed rice and salt, you can re-use the salt to continue popping the rest of the rice;
4. Measure 4 cups of puffed rice, set aside;
5. Prep your mold, pan, or dish with oil spray and line with parchment paper;
6. In a dry, clean pan, melt the vegan butter and let it brown a bit;
7. Pour in the marshmallow, stir and melt them over low heat, do not crack up the heat cuz it’d result in a tough and hard rice krispies treat;
8. Once the marshmallows are all melted, pour in the puffed rice, and any toppings you like, quickly stir to mix everything easily;
9. Then throw in the extra handful marshmallow, stir to mix in, and when the newly added marshmallows are just starting to melt, turn off heat and quickly transfer into your prepped mold or dish;
10. Let it cool down for about 30 minutes, you don’t have to wait for it to completely cool down to cut, I like to cut and serve them when they’re still warm;
11. If they get a little too hard once they’re completely cooled down, you can pop them in the microwave for 20 seconds right before you want to eat them to soften them again, enjoy!

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