Rice Crisp Bars
Prep:
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Cook:
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Ingredients
2 cups white rice
3 TBSP honey
2 cups canola oil for frying or enough to cover strainer
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380 grams white rice
3 TBSP (45 ml) honey
472 ml canola oil for frying or enough to cover strainer
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Rating
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Dietary Therapies
CDED P1
mSCD
Dietary Requirements
Gluten-Free
Dairy-Free
Lactose-Free
Vegetarian
Egg Free
Nut Free
Instructions
- Bring 944 ml of water to a boil.
- Add the rice and cook for 20-25 minutes until ready.
- Spread out the prepared rice on a non-stick baking sheet and dry at room temperature for 24 h.
- Bring the canola oil to a boil.
- Preheat oven to 350°F (180°C).
- Place portions of 1/4 cup (59 ml) rice in a strainer so that each kernel is flat against the strainer
- Insert the rice in to boiling canola oil.
- Remove the rice after 30 seconds, and repeat with the next batch of rice.
- Add the honey to the fried rice and mix.
- Place the mixture on a baking sheet and spread in a thin layer 1/4 inch thick
- Bake until golden, remove the sheet, and let cool.
- Cut in to squares and serve.
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Nutritional Info
Storage
Notes
CDED: Can be served dry or with Modulen and fruit
This recipe was originally published in
Crohn's Disease Exclusion Diet and Intestinal Health Recipes BookletUsed with permission from
Rotem Sigall Boneh, RD
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