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Line an 8-inch round cake tin with baking parchment. Pour your Rice Krispies in a big bowl. Break the chocolate up into small pieces. I usually do this when it is still in the wrapper and hit the ...

Use your leftovers to make yourself a crispy fried rice cake. I like this technique because you can make it with three cups ...

These chewy, lightly sweet, sesame-filled rice cakes are a star of the Korean mid-autumn festival known as Chuseok. Crispy-on-the-outside, chewy-on-the-inside rice cakes play well as a pasta ...

These fun marshmallowy crispy rice cakes are great for last minute school treats – you don't need to use the oven or wait around for anything to cool. They can be made and decorated in an hour ...

If your answer is yes, then you'll be happy to know that there's an easy way to make this happen: add cake mix to your Rice ...

Add the marshmallows and stir until melted. Remove from the pan and stir in the Rice Krispies. Spoon into a greased 20 cm cake tin and allow to set at room temperature. Decorate with spun sugar.

A wicked way with chocolate bars and puffed rice cereal, these chewy, crispy cakes are quick, easy and catnip to kids. Grease a 20cm/8in square, deep-sided tin with butter. Suspend a large ...

Tteokguk (pronounced sort of like DUK-gook) is a soup of chewy-soft rice cakes cooked in steaming translucent broth typically served for the Lunar New Year. For 20 years, Ann Taylor Pittman built ...