With the growing “boycott the cereal aisle” trend, I wanted to share just how easy it is to make your own homemade version of the classic rice crispy cereal we all loved as kids. Who knew it was this simple? Plus, there are endless variations you can try! From sweet to savory, this puffed rice recipe has become a staple in my house.

While I love enjoying it as cereal, my absolute favorite way to use sugared puffed rice is as a topping for my morning smoothie bowl (yes, I’m a total smoothie girl!). It adds that perfect crunch that takes the bowl to the next level. But the savory version is just as versatile—puffed rice makes a delicious topping for salads, soups, or even proteins. I especially love seasoning mine with garlic powder and Parmesan, then sprinkling it over all my fall soups.

The best part? You can make a large batch and store it in an airtight container for whenever you need it. The key to making this recipe shine is the quality of the rice. Since it’s the main ingredient, you want to choose the best you can find. That’s why I swear by Castor River Farms rice—it elevates this recipe (and any rice dish!) to a whole new level. Trust me, you’ll taste the difference. So, go ahead and order a few bags of Castor River Rice—you’ll be thanking me later!

On another note, this is the holy grail strawberry smoothie recipe! It has all the health and skin goodness your body is craving. I love adding hyloronic acid to my morning smoothies and I always add collagen! But most of all this smoothie recipe is DELISH!

Sugared Puffed Rice & Smoothie Bowl

Puffed Rice

Ingredients

1 1/2 cups Castor River Farms White Rice or Jasmine Rice

Sugared Puffed Rice

1/2 cup white sugar

1/2 tsp cinnamon 

Directions

1. Preheat your oven to 250F.
2. Cook the rice according to the package instructions.
3. Once the rice is fully cooked, line a sheet tray with parchment paper, then transfer the cooked rice to the parchment paper. Gently spread the rice so that its not a large blob and there are no large clumps. Place the sheet tray in the oven and bake for 2-2.5 hours or until the rice is completely dry and all the moisture has evaporated. Once the rice has fully cooked, set it aside and let it cool completely.
4. Once the rice is completely cooled, pour enough oil into a large saucepan to come about 1-2 inches up the side. Heat the oil to about 375-400F. Add a few grains of rice, if the rice starts to puff instantly the oil is hot enough.
5. Working in batches add about 1/2 cup of the dried rice to the hot oil. Fry the rice grains until they are puffy and slightly golden, about 5-7 seconds. Use a metal sieve and transfer the puffed rice to a paper towel-lined plate. Then let the rice cool completely.
6. To make Sugared Puffed Rice, remove the fired grains from the hot oil, then add them to a large bowl, add the sugar and cinnamon, then toss well to combine. 

Note:

This recipe can be made so many ways. You can use additional seasonings to make sweet or savory puffed rice. Play around with spices and try different combinations.

My Favorite Savory Seasonings:

Truffle Salt

Old Bay – when serving with sea food

Togarashi

Sesame Seeds

Smoothie Bowl

Ingredients

1 cup frozen strawberries

1/4 cup pink dragon fruit

1/2 cup avocado, frozen or fresh

1 scoop collagen powder

1/2 cup milk

1/4 cup strawberry jam, preferably homemade

1 pitted date

2 tbs hylaronic acid

1 tbs sea moss gel

Toppings

Berries

Coconut flakes

Sugared Puffed Rice

Directions

1. Add all the ingredients to a high powered blender, blend until a thick and smooth consistency has been reached.
2. To serve, pout the smoothie into a bowl, top with your desired toppings and the sugared puffed rice.