Best 4 Rice Bubble Cake Recipes
Rice bubble cake is a beloved Australian treat that combines crispy rice bubbles, melted marshmallows, and butter into a sweet and gooey dessert. As a no-bake recipe, it's perfect for people of all ages and skill levels, making it a popular choice for parties, picnics, and family gatherings. With its irresistible combination of textures and flavors, rice bubble cake is sure to be a hit at your next event. So, gather your ingredients and let's embark on a culinary journey to create this delightful treat together!
Check out the recipes below so you can choose the best recipe for yourself!
RICE BUBBLE CAKES
This was a recipe i loved since second grade. Recently i found my cookbook gain so i would like to share it with all of you, especially with the ones who have kids.
Provided by suzanne
Categories Dessert
Time 7m
Yield 6-8 small cakes, 3-4 serving(s)
Number Of Ingredients 4
Steps:
- Boil the butter, sugar and honey for 5 minutes.
- Add the rice bubbles and stir until all the rice bubbles are moistened (which takes about 1 minute).
- Spoon the mixture into small paper cases (If you don't have them you may roll them into balls).
- Set it in the refrigerator and serve when cool!
RICE BUBBLE CAKE
One of the things my mum used to make when I was little and now I make it for my kids (and me too) It is really quick and easy and tastes great. I am not sure but I think that what kiwis (new zealanders) call rice bubbles (it's a breakfast cereal), Americans call rice crispies. So I think this may be a variation of rice crispie squares. There is no marshmallow in it.
Provided by christie
Categories Lunch/Snacks
Time 5m
Yield 30 large squares, 30 serving(s)
Number Of Ingredients 4
Steps:
- Melt butter, sugar and honey in a large pot.
- Bring to the boil.
- Boil for 1 to 2 minutes stirring constantly to prevent burning. The longer you cook your toffee for, the crunchier your cakes will be.
- Remove from the heat and working quickly, add rice bubbles and press into a greased tin.
- Mark into squares while still warm.
10-MINUTE RICE CAKES
Growing up, I remember my dad making these for me every time we had leftover rice in the fridge. I generally make these for breakfast but occasionally enjoy them for dinner when my husband is out of town and I want to make something quick and easy. This recipe is a great base. Have fun changing it up and making it your own! Great topped with salsa!
Provided by Lauren
Categories 100+ Everyday Cooking Recipes
Time 10m
Yield 1
Number Of Ingredients 6
Steps:
- Mix rice, egg, basil, milk, salt, and pepper together in a bowl.
- Melt butter in a skillet over medium heat. Pour rice mixture into the skillet in 2 equal portions. Cook until browned on the bottom, about 3 minutes. Flip and continue cooking until second side is browned, about 2 minutes more.
Nutrition Facts : Calories 228.6 calories, Carbohydrate 22.7 g, Cholesterol 202.1 mg, Fat 11.3 g, Fiber 0.4 g, Protein 8.6 g, SaturatedFat 5.5 g, Sodium 269.1 mg, Sugar 0.4 g
CRISPY RICE CEREAL CHOCOLATE CHEESECAKE RECIPE BY TASTY
Here's what you need: unsalted butter, mini marshmallows, crispy rice cereal, semisweet chocolate, heavy cream, cream cheese, sugar, vanilla, whipped cream, chocolate bar
Provided by Alix Traeger
Categories Desserts
Yield 10 servings
Number Of Ingredients 10
Steps:
- In a large saucepan over medium heat, melt the butter.
- Add the marshmallows and stir until melted. Add the crispy rice cereal and stir to coat.
- While the crispy rice cereal mix is still warm, transfer them to a greased 10-inch (25 cm) springform pan.
- Using a greased measuring cup, press down into the cereal to form to the pan. Press the edges against the springform pan to create walls. Set aside.
- Place the chocolate in a small microwave-safe bowl and pour the heavy cream on top. Microwave in 30-second intervals, stirring until melted, about 1 minute.
- In a large bowl, mix the cream cheese, sugar, and vanilla until smooth.
- Pour in the melted chocolate and stir to incorporate.
- Add 1½ cups (90 g) of whipped cream to the chocolate mixture and fold with a spatula until combined.
- Pour the cheesecake mixture into the crispy rice base and smooth the top with a spatula.
- Refrigerate for 3-4 hours or overnight, until the cheesecake is set. Release the springform.
- Put the remaining cup of whipped cream in a piping bag fitted with a star tip and decorate the top of the cheesecake.
- Use a vegetable peeler to shave the chocolate into the middle of the cheesecake.
- Slice and serve.
- Enjoy!
Nutrition Facts : Calories 744 calories, Carbohydrate 100 grams, Fat 36 grams, Fiber 1 gram, Protein 9 grams, Sugar 45 grams
Tips:
- Use fresh Rice Bubbles for the best results. Stale Rice Bubbles can make the cake tough and chewy.
- Don't over-mix the batter. Over-mixing can make the cake dense and gummy.
- Be careful not to overcook the cake. Overcooked cake will be dry and crumbly.
- Let the cake cool completely before frosting it. This will help to prevent the frosting from melting.
- If you don't have a springform pan, you can use a regular 9-inch cake pan. Just be sure to grease and flour the pan before adding the batter.
- You can use any type of frosting you like on this cake. Some popular options include chocolate ganache, cream cheese frosting, and buttercream.
- This cake is best served fresh, but it can be stored in the refrigerator for up to 3 days.
Conclusion:
Rice Bubble cake is a delicious and easy-to-make treat that is perfect for any occasion. With its light and fluffy texture, it is sure to be a hit with people of all ages. So next time you are looking for a fun and festive dessert, give Rice Bubble cake a try!
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