Crispy Rice Hedgehogs Recipes

CRISPY RICE HEDGEHOGS

Steps:

• Unwrap ready-made crispy treats and form them into teardrop shapes using your hands. (Moisten your hands with water to prevent the treats from sticking.) Place the treats on a parchment-lined baking sheet.
• Hold a crispy rice treat by the pointed end and dip it into the melted chocolate, covering about 2/3 of the treat, leaving a small area for the hedgehog's face. Hold it above the bowl to allow most of the excess chocolate to run back into the bowl. Immediately dip the chocolate-dipped portion into the chocolate sprinkles, covering the melted chocolate with the sprinkles so it resembles the hedgehog's spines. Place the dipped treats onto the parchment-lined baking sheet.
• Let stand at room temperature until set, or chill in the refrigerator to speed setting. Press two mini semisweet chips into the marshmallow treat for the eyes. The exposed marshmallow treat portion will be sticky, so they should adhere naturally. Press a single confetti sprinkle onto the pointed end of the treat for a nose.

CRISPY RICE

Steps:

• Bring water and salt to a boil in a large stockpot over high heat. Meanwhile, place rice in a colander and rinse with cold water until water runs clear, about 1 minute.
• Add rinsed rice to boiling water. Reduce heat to medium. Cook, stirring occasionally, until rice is almost tender, about 6 to 8 minutes. Drain rice and immediately rinse with cold water until rice is room temperature, about 1 minutes.
• Place 1 cup cooked rice in a medium bowl with sour cream; stir to combine. Heat 2 tablespoons butter and oil in a well-seasoned 10-inch cast iron or nonstick skillet over medium-low heat until just melted. Spread rice and sour cream mixture in an even layer in bottom of skillet. Spoon remaining cooled rice on top, being sure to mound rice slightly towards the center, while still allowing rice to touch edges of skillet. Using the handle of a wooden spoon, poke 6 to 7 holes in the rice, going all the way to the bottom of the skillet to allow steam to escape. Cook 15 minutes, turning skillet on burner a quarter turn every 3 to 4 minutes to ensure even browning.
• Cut remaining butter into small cubes. Add butter cubes around edges of rice and in steam holes after 15 minutes of cooking. Continue to cook over medium-low and turn skillet a quarter turn every 3 to 4 minutes until bottom and sides of rice are golden and crisp, another 15 to 18 minutes.
• Remove from heat and cover skillet with a large plate or serving platter (right side down). Carefully but swiftly (and with confidence!) invert rice in skillet onto serving plate. Serve warm.

HEDGEHOG MEATBALLS

Steps:

• In a large bowl, combine the beef, rice and egg beat. Mix well with hands, making mixture into medium sized meatballs. Set aside.
• Pour soup into a large saucepan, and dilute with 1 can of water. Heat to simmering over medium heat.
• Lower heat to low, drop meatballs into soup and simmer for 20 to 30 minutes.

HEDGEHOGS

Steps:

• In a large bowl combine the beef, onion, rice, thyme, sage, rosemary, salt, pepper and beaten egg.
• Mix well with hands, making mixture into medium sized, meatballs, (about the size of a large walnut).
• Set aside.
• Pour soup into a large saucepan, and dilute with 1 can of water.
• Heat to simmering over medium heat.
• Add the sage leaves.
• Lower heat to low, drop meatballs into soup and simmer for 20 to 30 minutes or until the tomato soup has thickened.
• Remove the sage leaves.
• Serve with creamy mashed potatoes and green beans.

CLASSIC CRISPY RICE TREATS

Steps:

• Line a 9-by-13-inch baking dish with aluminum foil, leaving a 2-inch overhang on each of the longer sides. Spray the foil lightly with cooking spray.
• Melt the butter in a large pot over medium heat. Add the marshmallows and cook, stirring occasionally, until melted and smooth, about 5 minutes. Remove from the heat and stir in the vanilla and salt.
• Working quickly, add the rice cereal to the pot and stir with a rubber spatula until evenly coated. Transfer to the prepared baking dish and press into an even, compact layer. (Spray your hands with a little cooking spray to keep them from sticking when pressing the cereal mixture into the pan). Decorate with toppings if using (see Cook's Note).
• Let sit at room temperature until firm, about 30 minutes. Cut into 24 squares. Store the cereal treats at room temperature in an airtight container for up to 3 days.

CRISPY HEDGEHOG SPUDS WITH SAGE

Steps:

• Heat oven to 200C/180C fan/gas 6. Make 3-4 deep slashes length- and widthways in each potato, to make a criss-cross pattern. Sprinkle over a little sea salt and insert a sage leaf into slits of each hedgehog. Put in a roasting tin, add the fat or oil and roast for 45 mins. You can do this up to a day ahead; keep in fridge until ready to cook. Increase oven to 220C/200C fan/gas 7. Roast for 30 mins until crisp and golden.

CRISPY RICE SUSHI BITES (COPYCAT NOBU RECIPE)

Steps:

• Tightly pack the sushi rice into a square 8x8-inch cake pan lined with plastic wrap. Chill for 2 to 3 hours in the refrigerator or 30 minutes in the freezer.
• Heat 1/2 cup oil in a large skillet over medium heat. Cut the rice into thick, rectangular shapes, about 2 to 3 inches in length and 1 inch in width. Carefully move the pieces to the hot oil and fry until they reach a deep golden brown color, 2 to 3 minutes on each side. Drain on paper towels.
• Combine diced tuna with mayonnaise, Sriracha, soy sauce, sesame oil, and lime juice in a medium bowl until thoroughly mixed.
• To assemble, place fried sushi rice on a serving platter. Top with 1 to 2 tablespoons of the spicy tuna mixture. Layer a few slices of avocado on top of each piece. Garnish with a thin drizzle of Sriracha, a jalapeño slice, and a sprinkle of sesame seeds.

HEDGEHOG COOKIES

Steps:

• In a large bowl, combine the walnuts, dates and brown sugar. Add 1/2 cup coconut and egg; mix well. Shape into 1-in. balls; roll in remaining coconut. , Place on greased baking sheets. Bake at 350° for 12-13 minutes or until lightly browned. Remove to wire racks to cool.

RICE CRISPY DOUGHNUTS

Steps:

• Lightly spray a 6-cavity doughnut pan with cooking spray. Coat your hands in cooking spray as and press some crispy rice treat mixture into a greased cavity in the doughnut pan. Repeat until the pan is filled.
• Remove the crispy treat doughnuts from the pan using a fork; transfer to a parchment-lined baking sheet. Put the pink candy wafers in a microwave-safe bowl and heat in 30-second intervals, stirring between each, until melted and smooth. Spoon the melted candy over the doughnuts and immediately top with sprinkles. Let stand until set, about 15 minutes.