تريند البرنجلز بطريقة منعش

Ingredients

• 2 cups White Rice (cooked, cooled to room temperature; medium‑grain works best)
• 200 g Dark Chocolate (70% cocoa, broken into small pieces; use good quality chocolate for shine)
• 0.25 tsp Fine Sea Salt (adds a subtle salty contrast)
• 0.25 cup Toasted Almonds (coarsely chopped; optional for extra crunch)

Instructions

1. Cook and Cool the Rice

   Rinse 2 cups of white rice, cook it in water (1:1.5 ratio) until just done, then spread on a tray to cool to room temperature.

   Time: PT15M

2. Melt the Chocolate

   Place broken chocolate pieces in a microwave‑safe bowl. Microwave on high for 30 seconds, stir, then repeat in 20‑second bursts, stirring each time, until smooth and fully melted.

   Time: PT3M

3. Season the Chocolate

   Add a pinch (¼ tsp) of fine sea salt to the melted chocolate and stir until fully incorporated.

   Time: PT1M

4. Combine Rice and Chocolate

   Transfer the cooled rice into the bowl of melted chocolate. Gently fold until every grain is evenly coated.

   Time: PT2M

5. Add Crunch (Optional)

   Sprinkle the chopped toasted almonds over the coated rice and give a light toss to distribute.

   Time: PT1M

6. Spread on a Tray

   Line a baking tray with parchment paper. Spread the chocolate‑rice mixture into an even layer about 1 cm thick.

   Time: PT2M

7. Freeze to Set

   Place the tray in the freezer and let it set for 30 minutes, or until the chocolate is firm.

   Time: PT30M

8. Cut into Bars

   Remove the tray from the freezer. Using a sharp knife (warm the blade under hot water for cleaner cuts), cut the slab into bite‑size squares or bars.

   Time: PT3M

9. Serve or Store

   Enjoy immediately, or store the bars in an airtight container.

   Time: PT0M

Nutrition Facts

Calories

442

Protein

21 g

Carbohydrates

216 g

Fat

75 g

Fiber

18 g