You’re probably wondering if you can use this recipe to make your own body oil, but it’s actually quite simple.
Just add rice and peanuts, and you’ve got your recipe for a super delicious homemade body oil.
(It’s also delicious, and easy to make.
Just remember to stir it well!)1 cup rice (thickly sliced)2 tablespoons peanut butter1 teaspoon vanilla extract1/2 cup water1 teaspoon baking powder1/4 teaspoon salt1/8 teaspoon baking soda1/16 teaspoon cinnamon1/3 cup rice flour (or cornstarch)1 tablespoon coconut oil1/6 teaspoon olive oil1 tablespoon water (or more if you like)2 teaspoons vanilla extract2 tablespoons rice flour, or cornstarchsweeten your vanilla extract or other nutmeg1 teaspoon cinnamon, or to taste1/1 cup cooked rice2 tablespoons vegetable oil1 cup peanut butter, or more if desired2 tablespoons vanilla extract3/4 cup cooked peanut butter2 tablespoons water1/5 cup raw cashews or pistachios, for servingPreheat the oven to 350°F.
Line a baking sheet with parchment paper.
In a medium bowl, whisk together rice flour and peanut Butter.
In the bowl of a stand mixer fitted with the paddle attachment, combine the water, baking powder, salt, baking soda, cinnamon, baking and vanilla.
Set the mixer on medium speed, until the mixture begins to thicken.
Add the rice flour mixture, one tablespoon at a time, until it’s just combined.
Add the rice and the peanut butter mixture to the bowl.
Mix for one minute, then add the vanilla extract.
Mix on medium-high for 30 seconds.
Add 1/2 teaspoon of oil to the flour mixture.
Mix until the flour is well-combined.
Add more oil if needed.
Stir in the coconut oil, if desired.
Pour the batter into a 9-inch springform pan, using as much room as possible.
Bake for 20 minutes, or until golden brown on top.
Remove from the oven, and let cool for at least 10 minutes.
While the batter cools, make your rice oil.
Heat a small saute pan over medium heat.
Add your cooked rice to the pan.
Cook, stirring occasionally, until cooked through and cooked through to a medium-rare crisp, about 6 to 8 minutes.
Remove to a plate and drain on a wire rack.
Remove the springform from the pan and transfer to a bowl.
Pour your cooked peanut or cashew oil into the bowl and stir until well-soaked.
Add your vanilla, if using, and stir again.
Place the bowl into the fridge to set.
Once your oil has set, use a spoon to dip your rice into the batter.
The oil will melt into the rice.
(If using raw cashew or pistacos, place the cashew and pistachio pieces in the freezer until ready to use.)