Photo by hulagun
Knowing I like bourbon, Liz showed me a similar recipe once, but this is my own "bored on Easter Sunday lazy afternoon" version. Brown rice and brown liquor seem like a natural pairing, pun intended. Organic marshmallows (all they had at our local grocery store) melt less quickly but work fine, and taste great! The cayenne add a bit of complexity but no bite.
- 5-6 cups crispy brown rice cereal or rice krispies cereal
- 10 oz. bag organic marshmallows
- 1/4 cup unsalted organic butter
- 1/4 tsp. cinnamon
- dash of cayenne
- 2 pinches of of fine sea salt
- 2 tbsp.of your favorite bourbon whiskey
Butter an 8 x 8″ glass baking pan. Melt butter in a saucepan with the cinnamon and cayenne. After the butter is hot and melted, add the marshmallows. Stir gently until the marshmallows have melted completely.Remove mixture from heat, adding the whiskey and a dash of salt while stirring continuously. Add 5 cups of the rice and keep stirring until all the rice is evenly coated. If too soggy just add a bit more rice. Pour into the buttered pan and press gently with wax paper to even thickness all around. Sprinkle top very very lightly with salt. Allow to cool a bit then cut treats into squares with a sharp knife for serving.