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Crispy Rice (Curry & Chocolate Versions)
40 minPour 2Nutri-Score C€
C
40 min
40 minCrispy Rice (Curry & Chocolate Versions)
recette de
Maya Leinenbach
@fitgreenmind
39 recettes
42 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
cooked rice (for the curry version)Céréales400 g
oil (for the curry version)Épicerie60 ml- red curry pasteÉpicerie30 g
- cooked rice (for the chocolate version)Céréales400 g
- oil (for the chocolate version)Épicerie60 ml
- cocoa powderÉpicerie15 g
maple syrup (or agave syrup)Épicerie60 ml
salt (a pinch)Épices1 g
par portion
Nutrition
1 275kcal
- Glucides
- 170 g
- Protéines
- 8 g
- Lipides
- 63 g
ce que vous utiliserez
Ustensiles
Plaque de cuisson
Saladier
pas à pas
Préparation
- Étape 1
Mix the curry version
- In a bowl, combine the cooked rice, oil and red curry paste.
- Mix with your hands until everything is fully combined.
- Étape 2
Mix the chocolate version
- In another bowl, combine the cooked rice, oil, cocoa powder, maple syrup and a pinch of salt.
- Mix with your hands until everything is fully combined.
- Étape 3
Spread on a baking tray
- Spread each mixture in an even layer on a baking tray.
- Étape 4
Bake until crispy
- Bake at 200 °C / 400 °F for 30 minutes.
- Stir after 15 minutes so it crisps evenly.
- Étape 5
Cool and store
- Let the crispy rice cool down completely.
- Store in an airtight container for up to 2 weeks.
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