Aloha Crisps

By Julie Cader

Spring has sprung, melting away our winter blues. It’s time to enjoy the fresh air, listen to the chirping birds and enjoy the many colorful blooms. Soak up the warm sunshine, sip refreshing pink lemonade and enjoy the yummy flavors of these treats made with organic crispy brown rice cereal. The island flavors of pineapple, papaya, mango and coconut are nature’s way of saying Aloha! No one can eat just one!


6 Tablespoons Butter
1 teaspoon pure vanilla extract
½ teaspoon pure lemon extract
1 10.5 oz. package of miniature marshmallows
6 cups organic crispy brown rice cereal
½ cup dried pineapple, papaya and mango, finely minced
½ cup shredded, sweetened coconut
1 cup classic white baking chips

Aloha Crisps


Melt butter in a large stove-top pan, add extracts. Add marshmallows and stir with a wooden spoon until marshmallows are completely melted.

Remove from heat and gently stir in cereal, dried fruits, coconut and white baking chips Mix until rice is completely covered with the marshmallow mixture.

After mixture has slightly cooled to the touch, roll small even amounts of mixture into uniform balls, or cut into squares. Feeling creative? Try different shapes of the crisps by using wax paper and pressing mixture evenly onto baking sheet. Press down with cookie cutters of your choice and enjoy!

Serves 8-12

Julie Cader

Julie is Finance & Administration Manager for the California Rice Commission, and a big proponent of trying new recipes- especially if they feature California rice.