Soy-Free Caramel Rice Cake
Indulge in the sweet, chewy goodness of a Soy-Free Caramel Rice Cake—a delightful twist on a classic treat that's perfect for those with dietary restrictions. This easy-to-make recipe combines airy puffed rice with a rich, buttery caramel sauce crafted from granulated sugar, unsalted butter, heavy cream, and a hint of pure vanilla extract for a perfectly balanced flavor. Finished with a sprinkle of sea salt, this no-soy dessert delivers the perfect balance of sweet and salty in every bite. With just 10 minutes of prep time and a set time of 30 minutes, this caramel-coated creation is an excellent choice for quick snacks, lunchbox treats, or sharing at a gathering. Whether you're catering to soy-free diets or simply craving a simple yet indulgent homemade dessert, these caramel rice cake squares are guaranteed to please!
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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
Directions
Step 1
Begin by lightly greasing a 9x9 inch baking dish with a small amount of butter. Set it aside for later use.
Step 2
In a large bowl, place the puffed rice and keep it ready for later.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
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.
Step 8
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.
Step 9
Allow the rice cake to cool entirely at room temperature for about 30 minutes until it is set and firm enough to cut.
Step 10
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
| Serving size | (572.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2354.2 |
| Total Fat 152.3g | 0% |
| Saturated Fat 90.1g | 0% |
| Cholesterol 426mg | 0% |
| Sodium 1254.4mg | 0% |
| Total Carbohydrate 237.4g | 0% |
| Dietary Fiber 0.6g | 0% |
| Total Sugars 200.0g | |
| Protein 3.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 21mg | 0% |
| Iron 1.2mg | 0% |
| Potassium 98.0mg | 0% |
Source of Calories