The genesis of this recipe began earlier this week, when one of those grocery store end caps was filled with shelves of a new, organic, sprouted puffed brown rice cereal, and boxes that normally cost $5 were available for $2.99. In that quick split second in which I turned my head from Tim to grab a box and look at the ingredients list (and it really did take a split second because the ingredients list is four—count them—four items long), I became the girl fantasizing about opening up the box as soon as I got home. I love cereal, but we hardly ever buy cereal, and not until I was sitting on the sofa with a big bowl in front of me did I remember how many times I ate rice cereals like this one with my grandma. She was a fairly non-discriminating breakfast eater, she’d use orange juice in the cereal bowl if she were out of milk, but when it came to the cereal she were going to buy, rice cereal was the only one I remember her having on hand. Eating a bowl (or two or five) this week has made me think about that and about her routines and habits and about how she’d keep games like Old Maid and Bunco and Go Fish in her buffet. It’s also reminded me of the wonder of rice cereal and how it never makes you feel full. But most importantly, at least in terms of this post, it’s inspired me to also mix up a gooey concoction of butter, honey, and peanut butter to coat the cereal with; scoop into balls; and chill in the fridge because, well, I don’t know another reason except, it tastes so good. Like candy. Rich and sweet and puffy candy.
We’ve made these little rice treat morsels three times this week, yes, three, and I wish I could tell you it was because we’ve been throwing so many parties, but actually it’s because we can’t stop eating them once they’re made.