Sooni, a sweet Parsi woman from Mumbai, was the mom of an old, long-lost college friend. She used to make up big Tupperware tubs of “Indian Rice Chex” for us useless college kids hanging around the apartment. Sweet and savory and spicy, it was the perfect can’t-stop snack. <br />It’s actually not so sinfully junky. I make it with coconut oil, fresh garlic, turmeric and fresh roasted, heart-healthy nuts; it’s a rationalization for lightweights. Sooni used Rice Krispies, but I like a combination of shapes and sizes, like Rice Chex and Perky’s Crunchy Rice Cereal (both are gluten-free). I keep the nuts big; cashews and almonds are halved. I use sweetened, shredded coconut because I think the little bit of sugar adds to the wonderful contrasts of flavors. <br /> <br />

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