Homemade Rice Krispies Food

RICE KRISPIES CEREAL RECIPE

Steps:

• Combine rice and water in a pot. Note: It is best not to use wild rice or brown rice for this recipe.
• Optional step to add extra digestibility to the rice: Stir in yogurt, buttermilk, lemon juice, whey or apple cider vinegar and leave covered on the counter for a minimum of 7 hours.
• Bring pot to a boil. Cover with a tight fitting lid, reduce heat to a low simmer and cook for 10-15 minutes or until all the liquid is absorbed.
• Remove pot from heat, crack the lid slightly and let cool.
• Spread cooled, cooked rice on cookie sheets thinly so that the rice is no more than 1/4 inch thick.
• Preheat oven to 275 F/135 C and dry the cooked rice for 2 hours.
• Remove dried rice from the oven and let cool for 5 minutes.
• Heat small pan filled with 1 inch of expeller pressed coconut oil to 375 F/190 C using a digital food thermometer. Take care not to heat the oil higher than this temperature or it will cause free radicals called acrylamides to form in the oil.
• Break the dried rice into chunks and drop one or two into the frying oil and leave for about 30-45 seconds. You will hear a popping sound as the cooked rice pops like popcorn.
• When very lightly browned which takes less than a minute, remove the crisped rice from the hot oil with a stainless steel slotted spoon and place on a large plate covered with a clean tea towel to soak up excess oil.
• Repeat until all the dried rice has been crisped.
• Once cooled, break the homemade rice krispies into individual grains and store in a large glass mason jar in the refrigerator or cool cellar.
• Serve homemade rice krispies in a bowl with milk or cream and a whole natural sweetener like sucanat or coconut sugar (where to find). Top with fresh fruit if desired.

PERFECT RICE KRISPIE TREATS

Steps:

• On stovetop, melt butter on low.
• Once butter is completely melted, add 80 marshmallows.
• Continue to stir and melt on low until all marshmallows have melted.
• Once marshmallows are melted, turn stovetop heat off and stir in rice krispies.
• Stir well until all rice krispies are completely coated.
• Transfer into a greased 9x13 pan.
• Let set for about a minute, then press into pan.

RICE KRISPIES CHICKEN

Steps:

• Line a baking pan with aluminum foil and spray with a non-stick spray.
• Place Rice Krispies in a ziploc bag and crush with a rolling pin.
• Cut chicken up in the size you wish like tenderloin size.
• Place Rice Krispies and paprika in a shallow bowl and mix well.
• Combine egg and milk in another bowl and whisk well.
• Add the flour, poultry seasoning, salt and pepper and stir to make a batter.
• Place cut up chicken one or two pieces at a time in the batter and cover chicken.
• Dip in crumbs and cover completely and then place in baking pan.
• Melt the margarine and drizzle over the chicken pieces.
• Bake for 30 to 40 minutes or until chicken pieces are a golden brown.

CLASSIC CRISPY RICE TREATS

Steps:

• Line a 9-by-13-inch baking dish with aluminum foil, leaving a 2-inch overhang on each of the longer sides. Spray the foil lightly with cooking spray.
• Melt the butter in a large pot over medium heat. Add the marshmallows and cook, stirring occasionally, until melted and smooth, about 5 minutes. Remove from the heat and stir in the vanilla and salt.
• Working quickly, add the rice cereal to the pot and stir with a rubber spatula until evenly coated. Transfer to the prepared baking dish and press into an even, compact layer. (Spray your hands with a little cooking spray to keep them from sticking when pressing the cereal mixture into the pan). Decorate with toppings if using (see Cook's Note).
• Let sit at room temperature until firm, about 30 minutes. Cut into 24 squares. Store the cereal treats at room temperature in an airtight container for up to 3 days.

CHOCOLATE RICE KRISPIE CAKES

Steps:

• Put the chocolate in a heatproof bowl with the butter and golden syrup and gently melt in 10-second bursts in the microwave, or melt it over a pan of simmering water, making sure the bowl doesn't touch the water. Stir until smooth, then take off the heat and stir in the rice pops, coating them gently with the chocolate until they are all completely covered.
• Divide the mixture between nine cupcake or 12 fairy cake paper cases - it's easier if you slide these into a muffin tin as it will help them hold their shape. Leave to set. If you want them to set faster, put in the fridge for 1 hr.
• Drizzle with a little melted chocolate and decorate with sweets, dried fruit or nuts while they are still wet enough to stick them on. Will keep in an airtight container for five days.