Crispy Asian Rice Squares With Sauce Variations Food

CRISPY RICE SQUARES

Steps:

• First cook the sushi rice in a rice cooker or on the stove top. On the stove, place the rice and 2 cups of water into a medium saucepan and place over high heat. Bring to a boil, uncovered. Once it begins to boil, reduce the heat to the lowest setting and cover. Cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes. Meanwhile, bring rice vinegar, sugar and salt to a boil in a small pot or in the microwave, mix until sugar and salt are dissolved. Once rice is cooked remove to a new bowl and mix in the rice vinegar mixture and allow to cool. When the rice has cooled enough to handle, shape it. I used saran wrap. I layed out a piece of saran wrap and sprinkled a mixture of the sesame seeds on it, then I placed a mound of rice and flattened a bit with a spoon. I covered with another piece of saran wrap and used it to flatten the rice into a large flat rectangle. I made two large rectangles, but mine were thinner then necessary. Some people like them to be a little thicker. Let it sit and finish cooling for at least 15 minutes. Bring a a large deep pan over high heat or use a deep fryer. Add peanut oil and wait until the oil is hot. Cut the rice cakes out in the desired shape and size and place in the oil. Cook until it turns golden brown. If using a pan, you have to wait for it full brown and cook before turning over. If you like yours real crispy like I do then the thinner cakes are great, but if you prefer some chewiness than make your cakes thicker. Remove once cooked to papertowels. These can be prepared ahead. Top with a thin spread of Gold's Wasabi Sauce, diced raw tuna, a cucumber slice and diced avocado.

THE ORIGINAL RICE KRISPIES TREATS SQUARES

Steps:

• Melt butter in a large saucepan over low heat.
• Add marshmallows and stir until completely melted.
• Remove from heat.
• (It would be perfect to be measuring out all of the cereal at this time, having it ready in a large bowl.).
• Working quickly, add rice krispies cereal, and stir until the cereal is well coated.
• Using a buttered spatula or waxed paper, press the mixture evenly into a greased 13 by 9 by 2 inch pan (or whatever pan you have on hand).
• When the treats are cooled, cut into squares.
• Serve, and enjoy!

RICE KRISPY TREATS WITH ALL THE VARIATIONS

Steps:

• Measure out the Rice Krispies. Melt the butter and marshmallows very slowly. Pour over cereal and stir with a rubber spatula or a wooden spoon (or put gloves on and toss by hand). Press into a 9x13 buttered pan and let cool. Cut into squares.
• Variations:
• SQUARES: Use half Rice Krispies and half Cocoa Pepples, Fruity Pebbles, Froot Loops, or any other cereal combo you like.
• TOPPINGS: Mix a 12 ounce bag of choclolate chips with two tablespoons of butter, melt and spread over treats before you cut them. Cool and cut. Also use white chocolate and peanut butter chips or butterscotch chips to replace the chocolate chips. Make them crazy and have some fun!
• I made 150 of these last year for an adult party and all of them were eaten. There were only 50 people there. After they dry, cut them and wrap in parchment, twisting the ends closed. I use Handy Wax which is the perfect size for them. You can add ribbons to the ends but they look so cute wrapped in the handy wax. I piled them up into a huge basket and everyone grabbed a few.

PEANUT BUTTER CRISPY RICE SQUARES

Steps:

• Line an 8-inch square baking dish with parchment paper, allowing 1-inch wings to hang over the edges; set aside.
• In a large pot over medium heat, melt the butter. Add the marshmallows and salt and cook, stirring, until the marshmallows are melted and smooth, 2 to 3 minutes. Remove from the heat and stir in the peanut butter and vanilla (the peanut butter can still be swirly). Add the cereal, crushed graham crackers and chocolate chips and fold with a large rubber spatula to combine.
• Pour the mixture into the prepared baking dish, using the spatula to spread it out evenly. Place a piece of parchment on top and then use your hands to press the mixture down very firmly. Let the mixture firm up in the refrigerator for 1 hour, then cut into squares.

WORLD'S BEST RICE KRISPIES® TREATS

Steps:

• Grease an 8x8x2-inch pan with cooking spray.
• Melt butter in a large pot over medium heat. Add sweetened condensed milk. Stir with a rubber spatula until butter and milk are uniformly combined and small bubbles are forming in the center of the mixture, about 2 minutes. (When you first begin stirring they will look separated.) Add the bag of marshmallows and stir until melted and smooth. Add vanilla extract and salt and stir again. Remove from heat.
• Stir rice cereal and remaining cup of marshmallows into the pot to combine. Transfer to the prepared pan and press down lightly with a sheet of plastic wrap; don't pack them down too hard or they will lose their inherently soft and gooey texture. Sprinkle with flaky sea salt.
• Let set up on the counter for at least 1 hour. Cut into 16 squares.