Sooni’s Crispy Rice Snack

Sooni, a sweet Parsi lady from Mumbai, changed into the mummy of an used, long-misplaced college buddy. She aged to carry out up immense Tupperware tubs of “Indian Rice Chex” for us pointless college kids putting across the residence. Candy and ultimate and though-provoking, it changed into the ultimate can’t-stop snack.


It’s if truth be told no longer so sinfully junky. I carry out it with coconut oil, unique garlic, turmeric and unique roasted, heart-healthy nuts; it’s a explanation for lightweights. Sooni aged Rice Krispies, however I love a combination of sizes and kinds, love Rice Chex and Perky’s Crunchy Rice Cereal (both are gluten-free). I care for the nuts immense; cashews and almonds are halved. I employ sweetened, shredded coconut because I just like the cramped little bit of sugar adds to the supreme contrasts of flavors.

—bonbonmarie

Instructions

1. Combine nuts and cereals in a wide bowl. Location apart.
   Combine the turmeric, cumin, chile, cayenne, and salt. Location apart
2. Soften coconut oil over med warmth. Add minced garlic and cook dinner slowly to infuse the oil. When oil is correctly flavored with the garlic, elevate the warmth rather to brown the garlic a cramped.
3. Take away warmth and add spice mix, combine. Add the spiced oil to the cereal/nut combination and mix smartly. Opened up in a half of-sheet pan and bake at 250 for about 50 minutes, stirring most incessantly.
4. Take far from oven, and urged broiler. Sprinkle coconut on top of the aggregate in the pa, a without mixing it in, insist below the broiler for toasting. Be attentive! This can happen snappy.
   
5. Take far from oven, add raisins and parsley and mix all. Allow to wintry. Alter salt/cayenne ahead of serving. Expertise!

   Makes about 10 cups