Soy-Free Caramel Rice Cake
Indulge in the perfect blend of crunchy and sweet with this irresistible Soy-Free Caramel Rice Cake recipe! Featuring puffed rice coated in a rich, buttery homemade caramel made without soy, this treat offers an elevated twist on a classic favorite. With simple pantry staples like granulated sugar, heavy cream, pure vanilla extract, and a pinch of sea salt, this dessert boasts a balance of gooey sweetness and a hint of salty sophistication. Prepared in just 25 minutes and cooled to perfection, it sets into firm, bite-sized pieces perfect for snacking or entertaining. Whether you're looking for a soy-free dessert option or an easy homemade indulgence, these luscious caramel rice cakes are bound to impress!
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Recipe Information
Ingredients
- 3 cups puffed rice
- 1 cup granulated sugar
- 6 tablespoons unsalted butter
- 1 cup heavy cream
- 1 teaspoon pure vanilla extract
- 0.5 teaspoon sea salt
Instructions
Begin by lightly greasing a 9x9 inch baking dish with a small amount of butter. Set it aside for later use.
In a large bowl, place the puffed rice and keep it ready for later.
In a medium-sized saucepan, add the granulated sugar and unsalted butter. Place the pan over medium heat, stirring continuously until the butter is melted and the mixture is smooth and starts to bubble.
Once the mixture is bubbling, allow it to continue cooking for about 3 to 5 minutes or until it turns a light golden brown, forming a caramel base. Be careful not to burn the mixture.
Slowly add the heavy cream into the saucepan while stirring constantly. Be cautious as the mixture may bubble up vigorously when the cream is added.
After the cream is fully incorporated, remove the saucepan from the heat and add the pure vanilla extract and sea salt, stirring well to combine them into the caramel.
Pour the hot caramel mixture over the puffed rice in the large bowl. Using a spatula, quickly and gently fold the puffed rice into the caramel until all the rice is well-coated.
Transfer the caramel-coated puffed rice into the prepared baking dish. Using the back of the spatula, press the mixture evenly into the dish, ensuring a compact layer is formed.
Allow the rice cake to cool entirely at room temperature for about 30 minutes until it is set and firm enough to cut.
Once set, cut the rice cake into even squares or rectangles and serve. Enjoy your soy-free caramel rice cake as a delightful treat!
Nutrition Facts
Calories |
2354 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.3 g | 195% | |
| Saturated Fat | 90.1 g | 450% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 426 mg | 142% | |
| Sodium | 1254 mg | 55% | |
| Total Carbohydrate | 237.4 g | 86% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 200.0 g | ||
| Protein | 3.7 g | 7% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 21 mg | 2% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 98 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
