Edible Sizzling Rice Bowl Recipe By Tasty Recipes

GIANT EDIBLE COOKIE BOWL RECIPE BY TASTY

Steps:

• Preheat the oven to 325˚F (160˚C).
• Place cookie dough in a medium bowl and add the flour. Mix until the flour is incorporated. The extra flour will help keep the cookie from running off of the bowl.
• Line a baking sheet with parchment paper, and wrap an ovenproof bowl in foil. Spray with nonstick spray and press the cookie dough onto the bowl until it is completely covered.
• Bake for 25 minutes, or until golden brown. Remove from oven and cool for 30 minutes with the bowl facing down. Once it has cooled, flip over, remove the ovenproof bowl, and allow the cookie to finish cooling.
• Meanwhile, microwave the chocolate chips with the coconut oil for 1 minute, stirring every 20 seconds, until the chocolate has fully melted.
• Pour the melted chocolate into the cookie bowl and spread it around until the inside of the bowl is fully covered, pouring the excess chocolate out. Freeze for 20 minutes, or until the chocolate has fully hardened.
• Fill with vanilla and chocolate ice cream, banana, strawberries, and whipped cream.
• Enjoy!

EDIBLE SIZZLING RICE BOWL RECIPE

Steps:

• To Make the Soup:
• Add the canola oil and heat the pan over medium heat. Add the ginger and cook until fragrant.
• Toss in the shrimp and sauté both side until shrimp start to turn pink, but are not fully cooked.
• Add the carrot, onion, and bok choy stems, and sauté lightly. Add shiitake mushroom and stir. Add water, chicken stock, sake, soy sauce, and oyster sauce, and bring it to a boil.
• Add bok choy leaves and slurry, then bring to boil. Set aside.
• To Assemble Edible Rice Bowl:
• Place a cup of rice onto a large piece of parchment paper and spread the rice. Put another piece of parchment paper on top and roll with a rolling pin.
• Once it is flat, remove the parchment paper on top and heat it with the microwave for about 3 minutes in order to dry it. Place it on a cooling rack to cool.
• Once the rice sheet is cooled, put it in a mesh colander and shape it like a bowl.
• Fry the rice sheet in the mesh colander until golden brown.
• Pour the warmed soup over the edible bowl while it is still hot, then serve and enjoy!

EDIBLE SIZZLING RICE BOWL RECIPE BY TASTY

Steps:

• To make the soup. Add canola oil and heat the pan over medium heat. Add ginger and cook until fragrant.
• Toss in shrimp and sauté both side until shrimp start to turn pink, but are not fully cooked.
• Add the carrot, onion, and bok choy stems, and sauté lightly. Add shiitake mushroom and stir. Add all the broth ingredients except slurry and bring it to a boil.
• Add bok choy leaves and slurry and bring to boil. Set aside.
• Make an edible rice bowl. Place a cup of rice onto a large piece of parchment paper and spread the rice.
• Put another piece of parchment paper on top and roll with a rolling pin.
• Once it is flat, remove the parchment paper on top and heat it with microwave for 3 minutes in order to dry it. Place it on a cooling rack to cool to touch.
• Once the rice sheet is cooled, put it in a mesh colander and shape it like a bowl. Fry the rice sheet in the mesh colander until golden brown.
• Pour warmed soup over the edible bowl while it is still hot.
• Enjoy!