Rice Cakes Caramel
A sweet, easy snack featuring crispy rice cakes drizzled with a rich, homemade caramel sauce.
Equipment
- 1 Non-stick Pan For cooking the caramel sauce
- 1 Small saucepan For making the caramel
- 1 Plate For arranging the rice cakes
- 1 Spatula For stirring and drizzling the caramel
Ingredients
- 8 pieces Rice Cakes – Approximately 200 g high-quality and dry
- 1/2 cup Granulated Sugar – 100 g
- 1/4 cup Water – 60 mL
- 2 tablespoons Unsalted Butter – 28 g
- Optional: Pinch of Salt – Enhances flavor
- Optional: 1/2 teaspoon Vanilla Extract For extra aroma
Instructions
Prepare the Rice Cakes.
- Arrange the rice cakes on a clean plate, ensuring they are dry and ready for the caramel coating.8 pieces Rice Cakes – Approximately 200 g
Make the Caramel Sauce.
- Combine the granulated sugar and water in a small saucepan. Heat over medium heat, stirring until the sugar dissolves. Add the unsalted butter, salt, and vanilla extract; continue stirring until the sauce thickens to a smooth consistency.1/2 cup Granulated Sugar – 100 g, 1/4 cup Water – 60 mL, 2 tablespoons Unsalted Butter – 28 g, Optional: Pinch of Salt – Enhances flavor, Optional: 1/2 teaspoon Vanilla Extract
Assemble the Dish.
- Drizzle the hot caramel sauce evenly over the prepared rice cakes. Allow the caramel to set for a few minutes before serving.
Notes
- - Ensure rice cakes are completely dry before adding caramel to maintain optimal crunch.
- - For extra flavor, experiment with adding chopped nuts or a sprinkle of cinnamon during assembly.
- - Store leftovers in an airtight container with a paper towel to maintain crispness.