Sweet Puffed Brown Rice Rolls
These rolls are sticky business, so use waxed paper to help you press the gooey crisps onto the baking sheet and roll them into a log. Remove the saucepan from the heat as soon as bubbles form to avoid burning the honey "glue" mixture.
4 cups puffed brown rice cereal or brown rice crisps
2 tablespoons coconut oil
ΒΌ cup honey
2 tablespoons firmly packed light or dark brown sugar
Pinch of salt
Put the puffed rice into a bowl. In a saucepan over medium-low heat, combine the oil and honey and heat, stirring until the oil melts, about minute. Add the sugar and salt and continue to heat, stirring constantly, until the sugar is completely dissolved and bubbles start to form, 1-2 minutes. Remove from the heat and carefully pour the honey "glue" over the puffed rice. Using a silicone spatula, toss the puffed rice with the honey mixture until evenly mixed and all the honey mixture is absorbed.
Place three 18-inch-long pieces of waxed paper on a work surface. Scoop about one-third of the puffed rice onto the center of a piece of waxed paper. Fold the paper over the puffed rice and press it into a log about 15 inches long and about 11/2 inches in diameter. Leave the roll covered with the waxed paper and set aside. Repeat with the remaining puffed rice mixture and waxed paper to make 2 more logs. Let stand until firm, about 30 minutes.
Remove the waxed paper and transfer the logs to a cutting board. Using a serrated knife, cut the logs into rolls about 4 inches long. Store in an airtight container at room temperature for up to 3 days.
Makes about 9 rolls