Chocolate rice cake
Tags:
alcohol-free
gluten-free
lactose-free
vegan
vegetarian
Description
These delicious rice cakes are a real trend! Whether for work, school or as a snack on the go, they are practical and can be conveniently carried in any bag.
The crispy particles are delicious, light and can be varied in many different flavours. We have a nice recipe for you where we add chocolate to the waffle. They are a great alternative to other chocolate snacks and definitely worth trying.
Ingredients for
For the rice cakes
150
g
rice
30
g
couverture, dark
200
ml
oil
Preparation
Prepare the rice cakes
1
Cook the rice without salt in enough water until very soft, rinse in cold water, drain and spread evenly on an oven tray.
2
Dry the rice at 120°C convection oven for at least 120 minutes. It should then be dry, no longer stick together and look glazed.
3
Heat the oil until very hot and then add a tablespoon of dried rice to the oil.
CAUTION: The rice will puff up and the fat may splatter a little.
4
When the rice has puffed up, skim it off with a sieve and drain on cake paper. Do the same with the rest of the rice.
5
Leave the rice to cool. Meanwhile, melt the chocolate coating and then mix with the puffed rice.
6
Divide the soft chocolate and puffed rice mixture evenly between the moulds and then leave to set in the fridge or freezer for 30 minutes.
Ingredients for
For the rice cakes
150
g
rice
30
g
couverture, dark
200
ml
oil
Product recommendations
LURCH silicone muesli bar mould, 6 cavities, 30x17.5cm - baking tin for muesli bars and snacks
€19.90*
general.delivery
