Saturday, February 18, 2012

Brown Rice & Brown Butter Crispies

This recipe is due to a mistake that first annoyed me but then made me wonder if I was on to something. I had some vegan marshmallows in a pan on the stove and accidentally scorched them because I didn't add the butter in with them at the time. It was a mess! But it smelled kind of great in a weird, s'mores way, so I went ahead and made crispies with them anyway. They were good! I couldn't stop marveling at the results of my dumb mistake. So I started to think about getting a similar, smoky effect -- but on purpose this time.

Brown butter is everywhere lately, so I had to see what all the fuss is about. For these crispies, start with brown butter and add in a bag of (gelatin-free!) marshmallows, and use those arm muscles to incorporate some healthy brown rice cereal. These taste even better than the ones from childhood.

Brown Rice & Brown Butter Crispies

4 tbsp. unsalted butter
4 1/2 cups of puffed brown rice cereal
1 pkg. vegan marshmallows (I used a 10-ounce package of Chicago Soydairy Dandies.)
1/4 teaspoon Maldon salt (crushed)

Melt butter in a large saucepan over medium heat and stir constantly. You want a toasty color, and you cannot turn your back on it for a second; once it's too dark, it's gone. Once you see some browning, take it off the heat and add in the marshmallows. Stir constantly and put on low heat to melt. (This takes at least 3-4 minutes.) Take off the heat again and add about 4 1/2 cups of puffed brown rice and salt. Stir it up until cereal is coated and then press the mixture tightly into an 8 x 8 pan. Wait about 30 minutes to cut them.

5 comments:

  1. I'll do this one.

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  2. These are really good. Browning the butter and adding the sea salt really enhances the flavor.

    I used Sweet and Sara vanilla marshmallows and Koala Crisp cereal (I didn't realize at the time that Koala Crisps are actually chocolate flavored brown rice cereal, but all the better.)

    Measurements are perfect for an 8X8 pan; I think a 9x13 might be just a little too big for the amount this recipe makes, so you may want to offer pan size suggestions.

    Do you know of a vegan-friendly substitute for the butter? I know it wouldn't be able to be browned, but that's the only thing keeping these from being a terrific vegan option.

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  3. We really like Earth Balance olive oil marg. !

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  4. I'll try this one, too. browned butter in rice crispie treats is divine, I bet the salt just puts it over the top, too :)

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  5. These were perfect. I used some homemade marshmallows I had on hand.

    The whole pan full disappeared in less than two days, and there's only two of us here!

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