Popped Espresso Mocha Pillow Crisps

Laura Kurella, Wellston, MI
2022 Wild Rice Recipe Contest Finalist

1 cup well-cooked wild rice
canola oil for deep frying
¼ tsp cinnamon
1 tsp espresso powder
1 cup semi-sweet mini chocolate chips
½ tsp each: vegetable shortening and sea salt
12 regular marshmallows, cut in half to form 2 narrow circles

Gather 24 long toothpicks. Preheat oven to 250°F. On large parchment-lined rimmed baking sheet, spread wild rice. Bake 2 hours or until completely dry; toss occasionally. Place in bowl. In high-sided frying pan, heat ~2" oil to 370°F. In batches, use mesh spoon to lower wild rice into oil until it pops and floats to the top, ~15 seconds. Remove; place on paper towel. Repeat. In medium bowl, toss popped wild rice, cinnamon, and espresso powder; set aside. In small bowl, microwave chocolate chips, shortening, and salt in 15-second increments; stir until completely melted. Put toothpick in each marshmallow; coat in chocolate. Press all sides into wild rice; set on parchment-lined serving dish. Chill until serving.

Note: popped wild rice is an excellent snack on its own. Just toss with your favorite seasoning (i.e., garlic salt, sea salt, ground black pepper).

Nutrition Facts

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice. Powered by

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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