Modu Recipes

Seungwoo Dad's Instant Rice Crunchy Chocolate Bar

A homemade crunchy chocolate snack made by washing instant rice to remove starch, drying the grains in an air fryer, frying them crispy, and then setting them in chocolate.

🙋 Recommended for

  • ⭐ Those who want to make a unique and crunchy homemade chocolate bar snack using instant rice in an unexpected way.
  • ⭐ Those who want to enjoy a safe and fun home-baking style snack-making activity with kids on Valentine's Day or special occasions.

Ingredients needed 🛒2 servings

  • 1 pack of instant rice
  • water, as needed
  • cooking oil (for frying), enough
  • store-bought plain chocolate bar, as needed

Recipe 🍳

  1. Soak the unheated, firm instant rice in cold water and gently rub the grains with your hands to thoroughly wash off the white starch on the surface.
  2. Drain the starch-free, separated rice grains in a fine sieve and shake off any remaining water completely.
  3. Set the air fryer to a low temperature of 80°C (176°F), spread the drained rice grains in a wide layer, and dry them until the grains become hard and moisture is fully removed.
  4. Pour enough frying oil into a pan and heat it. Add the completely dried rice grains and fry them until they turn white and crispy, like crackers or nurungji.
  5. Place the fried rice puffs on paper towels to remove excess surface oil. Then put them in a ziplock bag and gently crush them with a rolling pin or by hand to break them into smaller pieces.
  6. Break the store-bought affordable chocolate into pieces, place them in a heatproof bowl, and microwave for about 1 minute 30 seconds until completely melted and smooth.
  7. Add the prepared crispy rice puff crumbs to the smoothly melted chocolate and mix well so that every grain is coated with chocolate.
  8. Spread the chocolate mixture evenly and thickly into a square mold or onto parchment paper, then place in the freezer for about 5 minutes to harden completely.
  9. Once fully set and cold, remove from the freezer, place on a cutting board, and cut into neat square pieces of desired size to finish.
  1. Wash the instant rice thoroughly in cold water to remove starch, then dry the grains completely in an air fryer at 80°C (176°F).
  2. Fry the dried rice grains in hot oil until crispy, drain excess oil, put in a ziplock bag, and lightly crush.
  3. Mix the crushed rice puffs into melted chocolate (microwaved), spread evenly in a mold, freeze for 5 minutes, and cut into pieces.

Cooking tips 💡

  • If the rice grains still have moisture when added to oil, they can violently explode and cause burns. Therefore, ensure the grains are completely dry like a cracker via the air fryer or natural drying before frying for safety.
  • There is no need to use high-end couverture chocolate; cheap basic milk or dark chocolate bars from supermarkets or convenience stores work great and produce a fantastic taste thanks to the savory flavor of the fried rice.

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