Ingredients
1/2 c. unsalted butter
1 package marshmallows
1 tsp. pure vanilla extract
5 c. rice cereal
Sanding sugar or sprinkles
3 tbsp. white chocolate chips
12 Rolo candies
Method
Sources
📖
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Mild rice vinegar — sushi rice, sunomono, pickled ginger
Non-stick rice paddle — fluff and serve rice without sticking
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill
Mild rice vinegar — sushi rice, sunomono, pickled ginger
Non-stick rice paddle — fluff and serve rice without sticking
Neuro fuzzy logic — perfect rice, porridge, steamed dishes
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Line a large baking sheet with nonstick foil. Melt butter in a large saucepan over low heat. Add marshmallows and cook, stirring, until melted and combined. Remove from heat; stir in vanilla extract and rice cereal. Using wet hands, form 12 tightly packed balls, about 2 inches each. Working quickly, sprinkle with sanding sugar or sprinkles. Transfer to prepared pan. In a small microwave-safe bowl or measuring cup, melt white chocolate chips according to package directions. Use the chocolate to adhere gold-wrapped Rolo candies to the top of the rice balls. Let stand, uncovered, until set, 2 to 3 hours. Store in an airtight container between layers of nonstick foil for up to 3 days.