INGREDIENTS
2 c. peanut oil
3 c. Goose Valley Wild Rice
½ tsp. salt
1 tbsp. vanilla extract
2 tbsp. unsalted butter
10 oz. bag mini marshmallows
12 oz. chocolate melting chocolate
PREPARATION
To Puff Wild Rice: In a saucepan, heat ½ c. peanut oil to 375°F. Carefully scoop ¼ c. of raw wild rice at a time into the hot oil. Swirl the pan and strain out puffed rice. Place on a paper towel to absorb excess oil. Repeat until you have 6 c. of wild rice puffs.
To Make Crispy Pops: In a lg. saucepan over medium heat, melt the butter. Add marshmallows, salt, and vanilla. Stir until the marshmallows are completely melted. Take off the heat. Add puffed rice and stir until the rice and marshmallows are evenly distributed. Let it sit for 5 minutes. Form into small balls and place the lollipop stick into the center, and form tightly back around the stick. Melt the chocolate according to instructions and dip the rice pop into the chocolate. Place on wax paper to let the chocolate set.