Ingredients with Measurements:
- 2 cups of cooked rice
- 1 cup of mini marshmallows
- 1 cup of crushed graham crackers
- 1/4 cup of chocolate chips
- 1/4 cup of honey
- 1/4 cup of butter
- 1/4 teaspoon of salt
Special equipment needed:
- Mixing bowl
- Microwave-safe bowl
- 9x13 inch baking dish
- Parchment paper
- Cooking spray
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C).
2. In a mixing bowl, combine the cooked rice, mini marshmallows, crushed graham crackers, and chocolate chips.
3. In a microwave-safe bowl, melt the honey, butter, and salt together in the microwave for 30 seconds.
4. Pour the melted mixture over the rice mixture and stir until well combined.
5. Line a 9x13 inch baking dish with parchment paper and spray with cooking spray.
6. Pour the rice mixture into the baking dish and spread it out evenly.
7. Bake for 20-25 minutes or until the edges are golden brown.
8. Let the rice cake cool for 10 minutes before slicing into squares.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Temperature:
350°F (175°C)
Serving size:
Makes 12-16 squares
Nutritional information:
Calories per serving: 180
Fat: 7g
Carbohydrates: 29g
Protein: 2g
Sugar: 16g
Sodium: 110mg
Substitutions for ingredients:
- Instead of mini marshmallows, you can use regular-sized marshmallows cut into small pieces.
- Instead of crushed graham crackers, you can use graham cracker crumbs.
- Instead of chocolate chips, you can use chopped chocolate bars.
Variations:
- Add chopped nuts such as almonds or pecans for extra crunch.
- Use white chocolate chips instead of regular chocolate chips.
- Add a teaspoon of cinnamon for a warm flavor.
Tips and tricks:
- Make sure to let the rice cake cool before slicing to prevent it from falling apart.
- You can also chill the rice cake in the fridge for an hour before slicing for easier cutting.
- If the rice cake is too sweet, reduce the amount of honey used.
Storage instructions:
Store the rice cake in an airtight container in the fridge for up to 5 days.
Reheating instructions:
To reheat, microwave the rice cake for 10-15 seconds or until warm.
Presentation ideas:
Serve the rice cake on a platter with a dusting of powdered sugar and a drizzle of chocolate sauce.
Garnishes:
- Crushed graham crackers
- Mini marshmallows
- Chocolate chips
Pairings:
Serve with a glass of cold milk or hot cocoa.
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the rice cake is too dry, add a tablespoon of honey or butter to the mixture before baking.
- If the rice cake is too wet, add more crushed graham crackers to the mixture before baking.
Food safety advice:
- Make sure to cook the rice thoroughly before using it in the recipe.
- Store the rice cake in the fridge to prevent bacterial growth.
Food history:
S'mores are a classic American campfire treat made with graham crackers, marshmallows, and chocolate.
Flavor profiles:
Sweet, crunchy, and chocolatey.
Serving suggestions:
Serve the rice cake as a dessert or snack.
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Taste: Sweet, Rich, Chocolatey, Gooey