Place the rice syrup and barley malt in a saucepan and bring to a boil, stirring constantly. Reduce the flame to low and simmer for about 5 to 7 minutes.

Place the rice cereal, raisins, and chopped nuts or seeds in a mixing bowl. Pour the hot syrup over and mix well.

Take a small glass baking dish or bread pan and rinse it under cold water. Do not dry it. Place the mixture in the moistened dish. Wet your hands slightly with cold water and press the mixture down firmly in the dish. Place in the refrigerator or freezer for 30 minutes or until the syrup cools and hardens around the cereal-nut mixture.

Remove and slice in squares or bars.