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@uspockdad6429 in the video a taste test using wholegrain and white rice against the Kelloggs original rice Krispies:ua-cam.com/video/l5aQzp2apfs/v-deo.htmlsi=cSgkuahHtfuBrWzn
You're totally awesome, love the idea of Making homemade rice krispies, thank You for also providing the link for purchasing the black salt, 👍and 👋greetings from México 😊
I live in Canada. It took 6 different store including Bulk Barn and Denningers and we could not find Black Salt. While we were at the last store, a customer suggested a place called Punjab's. Punjab's was where it was. We grabbed 2 bags. I am making this for a Christmas gift for my Grandchildren. The Recipe with instructions will be printed out on an index card and ribbon with a mason jar of black salt and a bag of Parboiled Rice which is also known as Converted Rice. I will be using just White Rice for their present. I'm also placing this present in a deep frying pan from Dollarama. This will make a nice gift. I have been trying to help my daughter to think "outside the box" when it comes to buying processed foods. I think I have nailed it! I am also going to try other Homemade Cereals.
@@FoodTech101 We are celebrating tomorrow. My mom recently passed away so it has been hard on all of us. We want the children to still have their Christmas though. My Dad is still not interested in anything Christmas . 53 years of marriage ended I don't blame him for feeling that way. Would you like an update on how my Grandchildren loved their Rice Krispies?
I tried to make it but my frying pan is cheap. I had to throw it out. The salt stunk up my kitchen. I will try it again once I buy better kitchen equipment
If you like homemade cereals, you might also like these videos: ua-cam.com/video/ysccjtMu_zA/v-deo.htmlsi=orbpQ7L2bX0SNnqA and: ua-cam.com/video/6QgZG8rD1IA/v-deo.htmlsi=beEgafDs4EEJiE05
I can cook my rice (usually jasmine or basmatti) in 10 minutes by soaking it - I usually do this overnight. This is an ancient process that makes grains more digestible.
You may also like this video. In this video I do a taste test where i campare my homemade "Rice Krispies", against the Kelloggs original: ua-cam.com/video/l5aQzp2apfs/v-deo.htmlsi=cSgkuahHtfuBrWzn
Churmure/ murmura/ muri . Nice job. You can make so many dishes from this. I can tell you one- Add chopped onion, tomato, green chilly, fresh coriander, grated carrot, lemon juice and salt and little chilly powder again. And you got yourself a lip smacking 'healthy' snack. We call it 'Masala Mandakki'.
You don't need black salt. You can do this even with table salt. Initially it is white, but browns and blackens over a period of time. You can reuse that salt for multiple batches. That's what you saw in the video from India. However, this is different from rice krispies, this is called puffed rice.
If you listen to what he had said again - he said for the purposes in being able to SEE the rice grain from the salt it would be better to use black salt. Oh boy!
Black sand is what I thought. Torremolinos Spain has toasty black sand. My soles remember. But washed and calibrated would not impart taste or mineral into the finished product.
please just get to showing the steps instewad of ten mins of you repeatedly telling us what your qare gonna show us...just show it and explain AS you do it not before you even get started wasting time repeating yourself over and over and over again.....we are here for the process not the diaherria of the mouth @@FoodTech101
Need to say paroled rice all the time and not just"rice". It was long. Could have been made much shorter time. I almost gave up. But very good info. Fast talker. If he slowed down it would have been a much longer video.😅
Irony is that INDIANS underestimate their cultural technology. There r so many cooking, baking, pickling, PROBIOTICS, and steaming food techniques, one can't find anywhere.
Most cultures underestimate what they have. Most new immigrants to the US like shiny new stuff for furniture. It falls apart easily because it’s made so poorly. My partner and I go for furniture from the thirties and forties and it’s really strong.
I find it funny how WE think we can judge other cultures when we explore our own, or agree to thing produced by said culture without ever questioning anything.😂
I’ve been trying to find the perfect UA-cam video to learn to make puffed rice easy, this was the ONLY one that I found which had all the measurements and simple explanations plus credits given, so THANK YOU SO MUCH you have saved me from embarrassing myself in my cooking exam❤
Thanks for the feedback. You may also like these videos. In this video I do a taste test where i campare my homemade, 'wholegrain' brown "Rice Krispies", against the Kelloggs original and puffed rice: ua-cam.com/video/l5aQzp2apfs/v-deo.htmlsi=cSgkuahHtfuBrWzn Homemade Coco Pops ua-cam.com/video/59UrtBbo0rI/v-deo.htmlsi=fGDzpA5SosdTX2lZ
@@msp9810to separate things out by size by passing the mixture through a sieve (wire mesh). Just like he did in the video: he used the sieve like a scoop to separate the rice from the rice and salt mixture.
The same can be done with wheat. You need to precook it like the rice was. It serves the purpose to also leave a tiny bit of water inside the grain. The tiny bit water of water is what makes it pop. When the rice/wheat/corn is heated, the water boils but cannot escape quickly enough, so it expands quickly and puffs the grain. Great video!
Thanks for that, I have been trying 4 times and I really want these puffed rice, excited to get it right! Love this! Great info thank you. My kids are grown but you're never too old to learn. My daughter and I can still eat them!
I was wondering about that. Growing up in Aotearoa/ New Zealand in the 60s Puffed Wheat was my absolute favourite thing. My mum used to let me take a bag of it to school for my "play time" snack. All my classmates teased me but l absolutely didn't care. Haven't seen it for decades but l can still, remember the smell and the taste of it. Do you par cook the wheat? Thanks.
POPCORN, pops because the kernel has moisture inside. When heated, the pressure from the moisture, builds up and pops. The reason they put the rise in water first is to saturate the inside with moisture. Then they dry out the outer part of the rice, leaving moisture inside but hardening the outside. When heated, the pressure builds inside untill the harder outside cannot hold it. Wa la, you have puffed rice. The salt, sand or oil, is the way they surround the rice more or less evenly with heat. P.S. va la is English for the French word I can't spell but is in the next post under this.
Grains without a hard covering, need to be put under pressure. When the grain is suddenly released into a lower pressure the grain expands (puffs up) We use the same principle in air conditioning. Gas is put under high pressure and then released into a larger, lower pressure area. The gas expands cooling off.
I'd prefer to make this with oil to cut down the salt content. He mentioned that he could taste the salt, which means that there's residual salt in the cereal.
Rice crispy treats using unsalted butter or ghee with this method of rice would be my experiment. I need to make the marshmallows from scratch too. I have food missions now. Thank you for the information and great content.
You have just noticed something. Our search histories aren't just being mined, but our "Mind Bubble Question?" is also being noticed. By Something Or Other. Can't even recall the random thought I had one day, came back to computer to see if YT would have something on it, and there, after refreshing my Home Feed on YT, was a video on the very topic. I didn't say it aloud. I didn't search on my phone, or any other device. Go figure it out ;-)
@@EKA201-j7f Talk about saving time!! Of course, now I'm going to have to learn to mind my own mind. Next step will be..."Ha!! don't even need the internet!!" and they'll do themselves out of a job...
Wonderful!! Helpful inprovement: have an extra bowl put sive over it. When crispys are done , dump into sive, shake. Dump salt back into your walk. Quick ! no left behind burnt rice.
About 50 years ago I had " sizzling rice on a stick" at a take out shop in Paterson NJ. It was such a treat . Best I can describe it is a chop stick dipped in a thick sauce ,soy sauce based . Then rolled in what I suspect was this rice pre popped . plunged vertical in hot oil . Never before or since have I found that dish on any menu .
That sounds very interesting. So you'd eat basically a small amount off the chopstick? So each chopstick full would be fried, almost bite per bite? Was it a sweet or savory soy sauce?
Soooo cool. Thanks for making this. I had seen the Indian videos too, but, I felt like I wouldn't be able to make it. Now, after you showing how to do this, I think I can do it. Rice crispies are my favorite cereal... however, I cant eat most of the rice crispies on the market because they add things I am allergic to. Your video made me happy! :)
I am from India. I see mathod which you use. One thing I would like to inform you that you can't required black salt only. You can use any food grade salt with you. We are using normal salt which we are adding in preparation of food. Further, with this mathod you can also use corn, wheat or any grain instead of rice.
They changed Rice Krispies in South Africa. It is now full of sugar or fake sweetners, gmo's and is mixed grains, not even rice anymore. Thank you for this video.
Thanks for the feedback. You may also like these videos. In this video I do a taste test where i campare my homemade, 'wholegrain' brown "Rice Krispies", against the Kelloggs original: ua-cam.com/video/l5aQzp2apfs/v-deo.htmlsi=cSgkuahHtfuBrWzn Homemade Coco Pops ua-cam.com/video/59UrtBbo0rI/v-deo.htmlsi=fGDzpA5SosdTX2lZ
I first saw the video on the rural Indian puffed rice and like you I went down the rabbit hole to find out more. 😁 These ancient techniques are why I love looking at other countries and regions foods for inspiration. The modern world is made up of the people of all the countries.
Travelling across Canada this summer I stopped at a Mennonite farm / roadside produce stand and they had awesome good bags of puffed rice - besides ooodles of good veggies and baked goods. Wonder how they did their puffed rice …all grains were perfectly blonde/ golden …super good with fresh blueberries and coconut milk and a drizzle of maple syrup. Thanks for your great insight into this technique …I never knew the secret before.
I used to work with a lady from Laos and her aunt would make little cakes with rice like that drizzled with a type of caramel. Omg theyre so delicious.
OMG! I've had those in Thailand (Laos border) and absolutely love it!!! We make puffed rice balls in India with puffed rice and jaggery (an unrefined palm/cane sugar), but these Thai (Issan) ones were something else 😋
You mentioned a video of them firing it through a cannon. That is actually a method to pop nearly any grain, but requires special industrial equipment. The grains are heated under pressure (think of a huge pressure cooker) and then when the vessel is opened all the grains explode with the sudden release of pressure.
Oh I remember watching a video of a small rounded vessel were a small amount of oil, and popcorn was added, it had a metal lid with a wire holder like on old Mason canning jars. They heated the vessel, put a bag over it, then released the lid. The popcorn all popped at once, as soon as the lid came off. The bag caught the popcorn. It was used as a sort of traveling street vendor for popcorn back in yhe day.
Congrats on solving the puzzle of Rice Krispies! I couldn't do it. Thanks for all of your research and time involved with experimenting. Can't wait for the kit, or info on a commercial rice that will work with your process. Also, looking forward to the other cereal challenges. Good Luck!
Thanks for the feedback. You may also like these videos. In this video I do a taste test where i campare my homemade, 'wholegrain' brown "Rice Krispies", against the Kelloggs original: ua-cam.com/video/l5aQzp2apfs/v-deo.htmlsi=cSgkuahHtfuBrWzn Homemade Coco Pops ua-cam.com/video/59UrtBbo0rI/v-deo.htmlsi=fGDzpA5SosdTX2lZ
I've been looking for a while now. I can't eat many commercial cereals because of cross contamination. Knowing I can make one of my favorite cereals, awesome
In india ... Local language its called Parmal/ Puffed Rice .... Use that on ur youtube search ... How to make puffed rice ... And ull get a better described recepie 👍👍
This is a wonderful video. Very well done and I am going to try it. Just made my first batch of homemade marshmallows today and think I"m going to make this one and make some scratch made rice krispy treats.
Rice originates from the south eastern part of India, which spread across India and the rest of the world. Therefore, what Indians can do with rice is absolutely amazing.
Thanks for the feedback. You may also like these videos. In this video I do a taste test where i campare my homemade, 'wholegrain' brown "Rice Krispies", against the Kelloggs original and puffed rice: ua-cam.com/video/l5aQzp2apfs/v-deo.htmlsi=cSgkuahHtfuBrWzn Homemade Coco Pops ua-cam.com/video/59UrtBbo0rI/v-deo.htmlsi=fGDzpA5SosdTX2lZ
I was eating rice krispies and started wondering how they’re made. Kellogg’s has a video and it’s extremely vague and explains nothing! 😂 lol Your video was the next result and has been infinitely more helpful! Thanks for this. I’m going to try doing this with my niece and nephews. What grade do you teach? Did you try it with your students? What did they think?
Brilliant, very enjoyable. I have eaten tsampa in Nepal which is made by puffing barley in sand, they do it because he altitude makes boiling a poor option, stuff just doesn't cook.
Thanks for the feedback. You may also like these videos. In this video I do a taste test where i campare my homemade, 'wholegrain' brown "Rice Krispies", against the Kelloggs original: ua-cam.com/video/l5aQzp2apfs/v-deo.htmlsi=cSgkuahHtfuBrWzn Homemade Coco Pops ua-cam.com/video/59UrtBbo0rI/v-deo.htmlsi=fGDzpA5SosdTX2lZ
This is brilliant! Thank you good sir! I have a laser thermometer, so I'll be giving this a try post haste! Mixed in with some homemade marshmallow, allowed to cool and then dipped in molten chocolate and desiccated coconut should give me that South African treat that I have been craving for decades. You're a lifesaver. Subscribed! PS Look forward to many new subscribers shortly!
you need sieve purpose built for a woke so that it scoops maximum amount of puffed rice (and salt) and you are right: the mesh size should be large enough to quickly drain off salt because you need to shake sieve just a couple times and you have rice only in sieve ... any remaining salt anyways will settle at bottom so when producing large quantity on the top there will be puffed rice and when you reach bottom you have some salt which can be put in sieve one last time to get last puffed rice of that batch
Thanks for the feedback. You may also like these videos. In this video I do a taste test where i campare my homemade, 'wholegrain' brown "Rice Krispies", against the Kelloggs original and puffed rice: ua-cam.com/video/l5aQzp2apfs/v-deo.htmlsi=cSgkuahHtfuBrWzn Homemade Coco Pops ua-cam.com/video/59UrtBbo0rI/v-deo.htmlsi=fGDzpA5SosdTX2lZ
@@FoodTech101 I don't believe a standard sifter is restrictive enough to just let salt through. I wouldn't want bits of rice getting in the salt recovered. But ok, sounds like you have backed away from this topic, if you don't have the kits anyway.
The best explanation so far on how to make rice grain to pop into Rice Krispies. Would hot air popcorn machine pop the parboiled rice instead of using hot salt?
Thanks for doing the groundwork and for sharing this. Around 40 years ago I went to a Chinese restaurant in London where they were serving 'puffed rice' (it was why we went) - awesome, but have never seen it anywhere else. Until now the interweb has not been able to help either (love cooking at home, and wanted to reproduce this experience). Yeah, I could just warm up some actual Rice Krispies, but there's no magic in there! Keep up the work...
The salt is a conduit for the heat instead of oil, also doing some interesting work on the cell walls of the rice in a manner that it does with a lot of other products. I can see myself cooking it and then using the popped rice for other recipes. The fact that you can so easily cook it as needed allows you to save room in your pantry.
@@melindaengland1964 It's just a sand sifter, shovel shaped. You can find it online. Alternatively, you can use any metal strainer- to separate puffed rice from the salt. 🙂🙏
Thsnjs! You may also like this video. In this video I do a taste test where i campare my homemade product against the Kelloggs original: ua-cam.com/video/l5aQzp2apfs/v-deo.htmlsi=cSgkuahHtfuBrWzn
For Steamed RICE making go for INDIAN PRESSURE COOKER utensils made from Stainless steel which saves TIME AND MONEY TOO, EVERY INDIAN HOUSEHOLD HAS BEEN USING IT ; IT'S ALSO CAN BE USE FOR STEAMING/BOILING MEAT, BEANS AND LENTILS ETC, LEARN PROPER WAY BEFORE USING IT SO IT WON'T EXPLODES.
Thanks for the feedback. You may also like these videos. In this video I do a taste test where i campare my homemade, 'wholegrain' brown "Rice Krispies", against the Kelloggs original and puffed rice: ua-cam.com/video/l5aQzp2apfs/v-deo.htmlsi=cSgkuahHtfuBrWzn Homemade Coco Pops ua-cam.com/video/59UrtBbo0rI/v-deo.htmlsi=fGDzpA5SosdTX2lZ
Thanks for posting the first and this second video with clear details of everything and the reasons why. The difference is astounding. I probably would have never realized what mistake I was making when cooking it. I tried it again and it turned out the way you've shown on the video. This makes cooking rice super fast (I hate taking hours to cook stuff. With this, I can just pop the rice and eat.)
Thank you for this interesting recipe. Of course, freshly made rice krispies must be far tastier than a product which sat in a warehouse, on a truck and on a store shelf for who knows how long! If you teach us how to make homemade marshmallows, we could then make even more yummy rice krispies squares! Can't wait!
You may also like this video. In this video I do a taste test where i campare my homemade product against the Kelloggs original: ua-cam.com/video/l5aQzp2apfs/v-deo.htmlsi=cSgkuahHtfuBrWzn
Thanks for the feedback. You may also like this video. In this video I do a taste test where i campare my homemade, 'wholegrain' brown "Rice Krispies", against the Kelloggs original: ua-cam.com/video/l5aQzp2apfs/v-deo.htmlsi=cSgkuahHtfuBrWzn And You might prefer this 'shorts' version. Thanks for the feedback: ua-cam.com/users/shortsISEMPaXwHe0?si=NodJla5U3eYeV4Wh
Thanks. I appreciate that. You might also enjoy the following video. In this video i do a taste test, where i compare 2 homemadeversionsagainst the Kelloggs original: ua-cam.com/video/l5aQzp2apfs/v-deo.htmlsi=cSgkuahHtfuBrWzn
@@FoodTech101 If you add a tablespoon or two into a teabag and let it steep for 4-5 minutes you'll get a subtle nutty tasting tea. It's not a strong tea by any means, but I find it rather soothing.
Great question. I plan to make a video on that soon. Thanks for the feedback. You may also like these videos. In this video I do a taste test where i campare my homemade, 'wholegrain' brown "Rice Krispies", against the Kelloggs original: ua-cam.com/video/l5aQzp2apfs/v-deo.htmlsi=cSgkuahHtfuBrWzn Homemade Coco Pops ua-cam.com/video/59UrtBbo0rI/v-deo.htmlsi=fGDzpA5SosdTX2lZ
Rice Krispies are made by par boiling before drying and rolling. This partially cooks the rice and preserves more of the starch crystals resulting in a product that can be air poopped with no salt or sand.
My dads cousin worked at Kellogg’s in the 80s. His job was to check the line for burned Rice Krispies. So when we found burnt ones we would mail them to him. 😂 This is cooler.
Thanks for the feedback. You may also like these videos. In this video I do a taste test where i campare my homemade, 'wholegrain' brown "Rice Krispies", against the Kelloggs original: ua-cam.com/video/l5aQzp2apfs/v-deo.htmlsi=cSgkuahHtfuBrWzn Homemade Coco Pops ua-cam.com/video/59UrtBbo0rI/v-deo.htmlsi=fGDzpA5SosdTX2lZ
Nice! I am from Bhutan where we use sand. To avoid burning, what we do is empty the whole thing over the seive into another bowl. This way, the sand runs through leaving behind only the puffed rice.
Thanks for the feedback. You may also like these videos. In this video I do a taste test where i campare my homemade, 'wholegrain' brown "Rice Krispies", against the Kelloggs original and puffed rice: ua-cam.com/video/l5aQzp2apfs/v-deo.htmlsi=cSgkuahHtfuBrWzn Homemade Coco Pops ua-cam.com/video/59UrtBbo0rI/v-deo.htmlsi=fGDzpA5SosdTX2lZ
Thank you so much for the research and explanations ! I love how you mix in your video the process, the intuition and the teaching. Very excited to try this tomorrow !!
@HomeChefSeattle explains why water was added before spinning round to dry. The rice is paeboiled left overnight. Next a sprinkle of water is thrown to the overnight still moist rice. Its like Indian curry pastes have water added to prevent burning. This is a quicker drying method instead of putting in an oven. Thanks for your great experiments!
What a wonderful bit of additional information. Thank you. Thanks for the feedback. You may also like these videos. In this video I do a taste test where i campare my homemade, 'wholegrain' brown "Rice Krispies", against the Kelloggs original: ua-cam.com/video/l5aQzp2apfs/v-deo.htmlsi=cSgkuahHtfuBrWzn Homemade Coco Pops ua-cam.com/video/59UrtBbo0rI/v-deo.htmlsi=fGDzpA5SosdTX2lZ
THANK YOU! I love so much that candy made with puffed rice and caramel and I wanted to make from scratch! Your video is perfect. I just need a wok ASAP
That is not what "Par-boiled" rice is. When rice grains are harvested in the paddy fields, they are boiled while they are still in the husk. This process reduces oxalic acid and other toxins but drives watersoluble nutrients into the grain also. The rice paddy is then dried and hulled after it is fully dry. The hulled rice will have a yellowish colour as opposed to a white colour.This is a traditional way to reduce Arsenic, phytates, Oxalic Acid, and other toxins and at the same time retaining some vitamins that will otherwise go with the husk. Husk of boith rice and wheat are toxic to humsns so a brown rice is not actually good! Nor is wholegrain wheat for the same reason. In any case, the "Parboiled" rice works better for this puffing. There are other names for "parboiling", as in modern day shops it is called "easy cook" rice and in some shops theya re called "sella" rice.
I think he's using the term in a technical sense, where is parboil means to precook, he could use the term pre-boiled. But I mean the same thing. It just so happens that parboil also has a sudo meaning. I was wondering when it first said it why didn't he just say instant rice. Instant rice is parboiled or minute Rice. Which is a brand of instant rice but also uses the same sudo name.
Neither of you are wrong if what I said made sense.. I do like the other facts you threw in there I didn't know wheat and rice both had arsenic and forgot that the hulls where hazardous to us. Which is funny because we eat so much of something that nature is telling us - it's not for us
You may also like this video. In this video I do a taste test where i campare my homemade, wholegrain, white and brown "Rice Krispies", against the Kelloggs original: ua-cam.com/video/l5aQzp2apfs/v-deo.htmlsi=cSgkuahHtfuBrWzn
Easier way to make sure you don't get any overcooked rice puffs because of the wait between scooping & sifting: Have an extra bowl beside the stove. Up end your pan into the sieve - all of the rice and salt in one pile. Sift the salt through the sieve into the bowl. Now everything has passed through the sieve the 1st time, without anything waiting in the pan for the next scoop.
The original patent called for using partially dried grain, which could be whole or broken, that would have 15-30% moisture which could then be shaped by existing processes for cereal production that include rolling, flaking, shredding, etc. After being processed to the desired shape the grain is dried to around 5-14% moisture content at which stage the grain will expand when subjected to a high temperature creating a light, low-density product that is crisp and easy to chew.[5]
![Great explosion sound! Japanese Puffed Rice [ASMR]](http://i.ytimg.com/vi/Rlh_7xzXwtc/mqdefault.jpg)
A massive thank you to all those who have supported the channel by clicking the 'Thanks' button. Your contributions are really appreciated and will help me produce more content.
This was a really cool video. I wonder what other types of rice would do? Brown rice, basmati, Arborio, etc.
I may have to give this a try.
@@uspockdad6429 : He does brown rice in this one: ua-cam.com/video/l5aQzp2apfs/v-deo.htmlfeature=shared
@uspockdad6429 in the video a taste test using wholegrain and white rice against the Kelloggs original rice Krispies:ua-cam.com/video/l5aQzp2apfs/v-deo.htmlsi=cSgkuahHtfuBrWzn
You're totally awesome, love the idea of Making homemade rice krispies, thank You for also providing the link for purchasing the black salt, 👍and 👋greetings from México 😊
Interesting 🤔 I always wondered how they were made😅 ty sir !🫡
I live in Canada. It took 6 different store including Bulk Barn and Denningers and we could not find Black Salt. While we were at the last store, a customer suggested a place called Punjab's. Punjab's was where it was. We grabbed 2 bags. I am making this for a Christmas gift for my Grandchildren. The Recipe with instructions will be printed out on an index card and ribbon with a mason jar of black salt and a bag of Parboiled Rice which is also known as Converted Rice. I will be using just White Rice for their present. I'm also placing this present in a deep frying pan from Dollarama. This will make a nice gift. I have been trying to help my daughter to think "outside the box" when it comes to buying processed foods. I think I have nailed it!
I am also going to try other Homemade Cereals.
That sounds awesome 👌
@@FoodTech101 We are celebrating tomorrow. My mom recently passed away so it has been hard on all of us. We want the children to still have their Christmas though. My Dad is still not interested in anything Christmas . 53 years of marriage ended I don't blame him for feeling that way.
Would you like an update on how my Grandchildren loved their Rice Krispies?
I tried to make it but my frying pan is cheap. I had to throw it out. The salt stunk up my kitchen. I will try it again once I buy better kitchen equipment
Can this be made with brown rice?
that’s sulphur salt bro
lol.. i'm 55 yr old.. my mom made this for me.. and i still make them.. my kids grew up with homemade cereal never store bought.. hope you enjoy them
If you like homemade cereals, you might also like these videos: ua-cam.com/video/ysccjtMu_zA/v-deo.htmlsi=orbpQ7L2bX0SNnqA and: ua-cam.com/video/6QgZG8rD1IA/v-deo.htmlsi=beEgafDs4EEJiE05
Where do you think the iconic “Snap -Crackle - Pop” came from in the advertising on Rice Crispies?
Hi sir i am from India .
I want to set up a factory of puffed rice… so can you tell me the process of how it is made please?
Does it have to be black salt?
Are you able to use instant rice ? Here in USA we call it minute rice .
I can cook my rice (usually jasmine or basmatti) in 10 minutes by soaking it - I usually do this overnight. This is an ancient process that makes grains more digestible.
L♥️♥️K
Rinse after soaking to get rid of arsenic.
Soaking rice overnight or for a long while also clears a lot of the arsenic rice plantations hold! Voilá!
Sounds like a good way to end up w mushy yucky rice...
Puffed barley is also wonderful and it used to be in the cereal Sugar Pops
Woo, puffed barely. That sounds interesting 🤔. Look out for a video on that in the next few weeks.
You may also like this video. In this video I do a taste test where i campare my homemade "Rice Krispies", against the Kelloggs original:
ua-cam.com/video/l5aQzp2apfs/v-deo.htmlsi=cSgkuahHtfuBrWzn
I think you mean Honey smacks cereal? It's made with wheat. Sugar Pops later named Corn pops. Neither are barley.
I'll try barley, I always have it in my cupboard
Nailed it..memories.. Maybe time I cook a batch ;)
Churmure/ murmura/ muri . Nice job. You can make so many dishes from this. I can tell you one- Add chopped onion, tomato, green chilly, fresh coriander, grated carrot, lemon juice and salt and little chilly powder again. And you got yourself a lip smacking 'healthy' snack. We call it 'Masala Mandakki'.
And a dash of mustard oil if you are Bengali.
@@Borishal And it will become delicious Jhal Mudi! 👌
That sounds absolutely delicious!
@@Borishal That sounds delicious too!
@@Borishal i love that! Gives a hot kick of mustard.
You don't need black salt. You can do this even with table salt. Initially it is white, but browns and blackens over a period of time. You can reuse that salt for multiple batches. That's what you saw in the video from India. However, this is different from rice krispies, this is called puffed rice.
Umm my grandmother used river sand , fine one( bajri in local language) ,it works great. Has been used to puff rice, sorghum,bajra, corn for years
He said he uses it so you can easily see which is rice and which is salt.
Yes…..Puffed Rice cereal is very different from Rice Crispies and tastes very different as well.
If you listen to what he had said again - he said for the purposes in being able to SEE the rice grain from the salt it would be better to use black salt. Oh boy!
Black sand is what I thought. Torremolinos Spain has toasty black sand. My soles remember.
But washed and calibrated would not impart taste or mineral into the finished product.
The ammount of research and dedication you put into this endeavor is much appreciated. Thank you!
Thanks. Please share
Don't know why it took 2yrs before I came across this wonderful video but I subscribed before it ended. Looking forward to exploring the channel.
please just get to showing the steps instewad of ten mins of you repeatedly telling us what your qare gonna show us...just show it and explain AS you do it not before you even get started wasting time repeating yourself over and over and over again.....we are here for the process not the diaherria of the mouth @@FoodTech101
Need to say paroled rice all the time and not just"rice". It was long. Could have been made much shorter time. I almost gave up. But very good info. Fast talker. If he slowed down it would have been a much longer video.😅
@@xXDDKJefferyXx Thanks for the feedback.
Irony is that INDIANS underestimate their cultural technology. There r so many cooking, baking, pickling, PROBIOTICS, and steaming food techniques, one can't find anywhere.
I wouldn't say that because it's still being done.
Most cultures underestimate what they have. Most new immigrants to the US like shiny new stuff for furniture. It falls apart easily because it’s made so poorly. My partner and I go for furniture from the thirties and forties and it’s really strong.
I find it funny how WE think we can judge other cultures when we explore our own, or agree to thing produced by said culture without ever questioning anything.😂
I’ve been trying to find the perfect UA-cam video to learn to make puffed rice easy, this was the ONLY one that I found which had all the measurements and simple explanations plus credits given, so THANK YOU SO MUCH you have saved me from embarrassing myself in my cooking exam❤
Thanks for the feedback. You may also like these videos. In this video I do a taste test where i campare my homemade, 'wholegrain' brown "Rice Krispies", against the Kelloggs original and puffed rice:
ua-cam.com/video/l5aQzp2apfs/v-deo.htmlsi=cSgkuahHtfuBrWzn
Homemade Coco Pops
ua-cam.com/video/59UrtBbo0rI/v-deo.htmlsi=fGDzpA5SosdTX2lZ
Also, sieve your salt into your pan, remove any pieces that don't pass through. You won't have to worry about separating after cooking. 😊
MVP here, yesss that's brilliant
What does that mean sieve?
@@msp9810to separate things out by size by passing the mixture through a sieve (wire mesh). Just like he did in the video: he used the sieve like a scoop to separate the rice from the rice and salt mixture.
The same can be done with wheat. You need to precook it like the rice was. It serves the purpose to also leave a tiny bit of water inside the grain. The tiny bit water of water is what makes it pop. When the rice/wheat/corn is heated, the water boils but cannot escape quickly enough, so it expands quickly and puffs the grain. Great video!
Thanks
Thanks for that, I have been trying 4 times and I really want these puffed rice, excited to get it right! Love this! Great info thank you. My kids are grown but you're never too old to learn. My daughter and I can still eat them!
I'm going to try this today with barley. When you do it with wheat, do you boil it the same amount of time as you would rice?
How do you precook the rice? Just pour a little Boling water over the rice and dry it, is that all?
I was wondering about that. Growing up in Aotearoa/ New Zealand in the 60s Puffed Wheat was my absolute favourite thing. My mum used to let me take a bag of it to school for my "play time" snack. All my classmates teased me but l absolutely didn't care. Haven't seen it for decades but l can still, remember the smell and the taste of it. Do you par cook the wheat? Thanks.
POPCORN, pops because the kernel has moisture inside. When heated, the pressure from the moisture, builds up and pops. The reason they put the rise in water first is to saturate the inside with moisture. Then they dry out the outer part of the rice, leaving moisture inside but hardening the outside. When heated, the pressure builds inside untill the harder outside cannot hold it. Wa la, you have puffed rice. The salt, sand or oil, is the way they surround the rice more or less evenly with heat. P.S. va la is English for the French word I can't spell but is in the next post under this.
Voilà !
Grains without a hard covering, need to be put under pressure. When the grain is suddenly released into a lower pressure the grain expands (puffs up) We use the same principle in air conditioning. Gas is put under high pressure and then released into a larger, lower pressure area. The gas expands cooling off.
I'd prefer to make this with oil to cut down the salt content. He mentioned that he could taste the salt, which means that there's residual salt in the cereal.
Rice crispy treats using unsalted butter or ghee with this method of rice would be my experiment. I need to make the marshmallows from scratch too. I have food missions now. Thank you for the information and great content.
@@YT4Me57 the salt only provides a cooking medium. As the rice is dry, not of the salt is actually transferred to the rice.
If you put the sieve on a bowl and lift the wok off the flame and pour the contents into the sieve, the rice will be more evenly toasted. 😊
My thoughts, exactly!!
and skip the scooping foolishness
@@nedcramdon1306I think that was because it was too heavy to lift up
The algorithm is astounding. I thought about making Rice Krispies yesterday I didn’t Google or search anything and here. This is on my feed today.
You have just noticed something. Our search histories aren't just being mined, but our "Mind Bubble Question?" is also being noticed. By Something Or Other. Can't even recall the random thought I had one day, came back to computer to see if YT would have something on it, and there, after refreshing my Home Feed on YT, was a video on the very topic. I didn't say it aloud. I didn't search on my phone, or any other device. Go figure it out ;-)
Same here. I have been noticing I don't even have to search.
@@EKA201-j7f Talk about saving time!! Of course, now I'm going to have to learn to mind my own mind. Next step will be..."Ha!! don't even need the internet!!" and they'll do themselves out of a job...
Same 😮
They have the potential to give us anything we've ever wanted but they choose to poison us instead
Wonderful!! Helpful inprovement: have an extra bowl put sive over it. When crispys are done , dump into sive, shake. Dump salt back into your walk. Quick ! no left behind burnt rice.
considering the price of rice krispies, this is definitely worth the effort!
Puffed rice is very cheap and easily available in India. We make breakfast dishes with it and snack too
About 50 years ago I had " sizzling rice on a stick" at a take out shop in Paterson NJ. It was such a treat . Best I can describe it is a chop stick dipped in a thick sauce ,soy sauce based . Then rolled in what I suspect was this rice pre popped . plunged vertical in hot oil . Never before or since have I found that dish on any menu .
Ugh, that would drive me crazy and I'd make it my life's mission to find it again. Actually, I might now anyway. 😂
That sounds very interesting. So you'd eat basically a small amount off the chopstick? So each chopstick full would be fried, almost bite per bite? Was it a sweet or savory soy sauce?
I hope you find it again. I want to see how it looks.
Soooo cool. Thanks for making this. I had seen the Indian videos too, but, I felt like I wouldn't be able to make it. Now, after you showing how to do this, I think I can do it. Rice crispies are my favorite cereal... however, I cant eat most of the rice crispies on the market because they add things I am allergic to. Your video made me happy! :)
The ready-made stuff is over-processed rubbish, for which you pay much, much more. Great video!
You can tell he loves to teach. That's how I feel about it.
I am from India. I see mathod which you use.
One thing I would like to inform you that you can't required black salt only.
You can use any food grade salt with you. We are using normal salt which we are adding in preparation of food.
Further, with this mathod you can also use corn, wheat or any grain instead of rice.
Excellent tip! Thanks for sharing. If I do another video using corn, I will give you a special mention.
Outstanding! Thank you!
They changed Rice Krispies in South Africa. It is now full of sugar or fake sweetners, gmo's and is mixed grains, not even rice anymore. Thank you for this video.
I hear you. They're really as easy to make as they look and only 1 single ingredient!
Thank you for researching, experimenting with, and sharing that Indian recipe! You are a talented teacher!
Thank you for your positive feedback. 🙏🏾
Wow!! Taking homemade rice crispy treats to whole another level!!!❤❤
They're coming!
Why does this not have a 100 million views?!
Thanks for the feedback. You may also like these videos. In this video I do a taste test where i campare my homemade, 'wholegrain' brown "Rice Krispies", against the Kelloggs original:
ua-cam.com/video/l5aQzp2apfs/v-deo.htmlsi=cSgkuahHtfuBrWzn
Homemade Coco Pops
ua-cam.com/video/59UrtBbo0rI/v-deo.htmlsi=fGDzpA5SosdTX2lZ
This is exactly what I was looking for. Thank you for doing the research and all the effort that went into it.
You're more than welcome. My reward is your appreciation.
Yeah and it's kind of like a healthy snack. I'd hit it with some moruga scorpion powder. There ya go!
I first saw the video on the rural Indian puffed rice and like you I went down the rabbit hole to find out more. 😁 These ancient techniques are why I love looking at other countries and regions foods for inspiration. The modern world is made up of the people of all the countries.
Travelling across Canada this summer I stopped at a Mennonite farm / roadside produce stand and they had awesome good bags of puffed rice - besides ooodles of good veggies and baked goods. Wonder how they did their puffed rice …all grains were perfectly blonde/ golden …super good with fresh blueberries and coconut milk and a drizzle of maple syrup. Thanks for your great insight into this technique …I never knew the secret before.
The local Mennonites supplied our grocery store with their puffed rice, great as a baking ingredient and a breakfast cereal of course.
Sounds amazing
I used to work with a lady from Laos and her aunt would make little cakes with rice like that drizzled with a type of caramel. Omg theyre so delicious.
OMG! I've had those in Thailand (Laos border) and absolutely love it!!!
We make puffed rice balls in India with puffed rice and jaggery (an unrefined palm/cane sugar), but these Thai (Issan) ones were something else 😋
You mentioned a video of them firing it through a cannon. That is actually a method to pop nearly any grain, but requires special industrial equipment. The grains are heated under pressure (think of a huge pressure cooker) and then when the vessel is opened all the grains explode with the sudden release of pressure.
Oh I remember watching a video of a small rounded vessel were a small amount of oil, and popcorn was added, it had a metal lid with a wire holder like on old Mason canning jars. They heated the vessel, put a bag over it, then released the lid. The popcorn all popped at once, as soon as the lid came off. The bag caught the popcorn. It was used as a sort of traveling street vendor for popcorn back in yhe day.
I just put rice in a air popper (for popcorn) and that works just fine
Congrats on solving the puzzle of Rice Krispies! I couldn't do it.
Thanks for all of your research and time involved with experimenting.
Can't wait for the kit, or info on a commercial rice that will work with your process.
Also, looking forward to the other cereal challenges. Good Luck!
great video well planned
Thanks for the feedback. You may also like these videos. In this video I do a taste test where i campare my homemade, 'wholegrain' brown "Rice Krispies", against the Kelloggs original:
ua-cam.com/video/l5aQzp2apfs/v-deo.htmlsi=cSgkuahHtfuBrWzn
Homemade Coco Pops
ua-cam.com/video/59UrtBbo0rI/v-deo.htmlsi=fGDzpA5SosdTX2lZ
This video made me Indian! Like
I've been looking for a while now. I can't eat many commercial cereals because of cross contamination. Knowing I can make one of my favorite cereals, awesome
In india ... Local language its called Parmal/ Puffed Rice .... Use that on ur youtube search ... How to make puffed rice ... And ull get a better described recepie 👍👍
This is a wonderful video. Very well done and I am going to try it. Just made my first batch of homemade marshmallows today and think I"m going to make this one and make some scratch made rice krispy treats.
I'm now wondering how different types of rice would taste/come out - Basmati, Jasmine, wild...
Rice originates from the south eastern part of India, which spread across India and the rest of the world. Therefore, what Indians can do with rice is absolutely amazing.
Thanks for the feedback. You may also like these videos. In this video I do a taste test where i campare my homemade, 'wholegrain' brown "Rice Krispies", against the Kelloggs original and puffed rice:
ua-cam.com/video/l5aQzp2apfs/v-deo.htmlsi=cSgkuahHtfuBrWzn
Homemade Coco Pops
ua-cam.com/video/59UrtBbo0rI/v-deo.htmlsi=fGDzpA5SosdTX2lZ
I was eating rice krispies and started wondering how they’re made. Kellogg’s has a video and it’s extremely vague and explains nothing! 😂 lol
Your video was the next result and has been infinitely more helpful! Thanks for this.
I’m going to try doing this with my niece and nephews. What grade do you teach? Did you try it with your students? What did they think?
Would have liked to hear an answer to this question!
You're a true rice crispy man. I love it when someone teaches me something new! Awesome! Thank you 😘😘
Thank you! I’ve been looking at rice crispy videos, but they never looked quite “right”. Yours looks really good and I can’t wait to try it!
Awesome video!! Thanks for posting!
Brilliant, very enjoyable. I have eaten tsampa in Nepal which is made by puffing barley in sand, they do it because he altitude makes boiling a poor option, stuff just doesn't cook.
Avoid the waste by having a much larger sieve and a large pot standing by to dump the whole thing into so they all stop heating at the same time.
I have so much respect for a great, Indian cook.
Chef.
What a great point! They will take a simple process, and recreate a similar product by adding a host of chemicals to feed to our kids!
I now understand why I used to be hungry well before lunch back in the day.
Thanks for the feedback. You may also like these videos. In this video I do a taste test where i campare my homemade, 'wholegrain' brown "Rice Krispies", against the Kelloggs original:
ua-cam.com/video/l5aQzp2apfs/v-deo.htmlsi=cSgkuahHtfuBrWzn
Homemade Coco Pops
ua-cam.com/video/59UrtBbo0rI/v-deo.htmlsi=fGDzpA5SosdTX2lZ
Yeaaahhh... Grains really aren't intended to be like 95% of your meals. That's the issue with processed cereals.
This is brilliant! Thank you good sir!
I have a laser thermometer, so I'll be giving this a try post haste!
Mixed in with some homemade marshmallow, allowed to cool and then dipped in molten chocolate and desiccated coconut should give me that South African treat that I have been craving for decades.
You're a lifesaver. Subscribed!
PS Look forward to many new subscribers shortly!
This was great ! Absolutely great !
I absolutely love this video. I can’t wait to share it with my family.
I love puffed rice.
I found the EASIEST method of all! I order puffed rice on Amazon. 🤭
Perfect!🤣
I'd be interested to try par-boiling in something flavored, maybe water with a little strawberry juice and/or extract.
Oh! We could take some blueberry jam, dilute it in water, soak the rice overnight, dry it and make blueberry puffed rice cereal!😮😊
you need sieve purpose built for a woke so that it scoops maximum amount of puffed rice (and salt) and you are right: the mesh size should be large enough to quickly drain off salt because you need to shake sieve just a couple times and you have rice only in sieve ... any remaining salt anyways will settle at bottom so when producing large quantity on the top there will be puffed rice and when you reach bottom you have some salt which can be put in sieve one last time to get last puffed rice of that batch
That was fantastic!!! I had no idea! Wonderful❤
this is why I love you tube....education every day.
Thanks for the feedback. You may also like these videos. In this video I do a taste test where i campare my homemade, 'wholegrain' brown "Rice Krispies", against the Kelloggs original and puffed rice:
ua-cam.com/video/l5aQzp2apfs/v-deo.htmlsi=cSgkuahHtfuBrWzn
Homemade Coco Pops
ua-cam.com/video/59UrtBbo0rI/v-deo.htmlsi=fGDzpA5SosdTX2lZ
I cant wait to make this
I see no links that you said in video you would provide "below" for where to obtain black salt, or the sifter, or any "kit".
Kit no longer available but regular, cheap table salt will work perfectly. Just use the standard equipment shown in the video. Thanks for watching
@@FoodTech101 I don't believe a standard sifter is restrictive enough to just let salt through. I wouldn't want bits of rice getting in the salt recovered.
But ok, sounds like you have backed away from this topic, if you don't have the kits anyway.
The best explanation so far on how to make rice grain to pop into Rice Krispies. Would hot air popcorn machine pop the parboiled rice instead of using hot salt?
Try it out and let us know.
I was thinking this too. I want to know if the rice absorbs any of the salt?
Thanks for doing the groundwork and for sharing this. Around 40 years ago I went to a Chinese restaurant in London where they were serving 'puffed rice' (it was why we went) - awesome, but have never seen it anywhere else. Until now the interweb has not been able to help either (love cooking at home, and wanted to reproduce this experience). Yeah, I could just warm up some actual Rice Krispies, but there's no magic in there!
Keep up the work...
Great love it.
Interesting😮
The salt is a conduit for the heat instead of oil, also doing some interesting work on the cell walls of the rice in a manner that it does with a lot of other products. I can see myself cooking it and then using the popped rice for other recipes. The fact that you can so easily cook it as needed allows you to save room in your pantry.
I wonder if you could do the same with pappadoms and those Chinese prawn chips. 🤔
Yes, we call it muri. It's a very popular and classic snack here in India 🌷💛.
What is the utensil the women are using at 6:15 in the video, please?
@@melindaengland1964 It's just a sand sifter, shovel shaped. You can find it online. Alternatively, you can use any metal strainer- to separate puffed rice from the salt. 🙂🙏
@@hhdgdhum thank you! I’ve looked for ‘hand’ everything except sifter. I need one :)
@@melindaengland1964 You're welcome 🙂💛🙏.
How do you dry it out after you parboil it or do have to
Can you list the utensils you're using? Especially around minute 6:15
All you really need is a sieve, some regular table a wok, and a gas stove.
Rice Krispies are great on, in icecream, crunchie icecream and on top of salads.
Wow bro. You fire some mighty missiles at the heart of the food industry monster. Thanks very much.
Thsnjs! You may also like this video. In this video I do a taste test where i campare my homemade product against the Kelloggs original:
ua-cam.com/video/l5aQzp2apfs/v-deo.htmlsi=cSgkuahHtfuBrWzn
Whole grain rice takes 25-30 minutes, black rice takes 35 minutes 40 minutes, white rice takes 10 - 15 minutes.
Is this time for the entire process?
For what may I ask?😊😅
@@wendyyu1977Cooking. He said it could take an hour, which is quite excessive
@@Aine197 thanks but still not clear. What kind of cooking, normal boiled rice, or parboiled rice, or puffed rice?
For Steamed RICE making go for INDIAN PRESSURE COOKER utensils made from Stainless steel which saves TIME AND MONEY TOO, EVERY INDIAN HOUSEHOLD HAS BEEN USING IT ; IT'S ALSO CAN BE USE FOR STEAMING/BOILING MEAT, BEANS AND LENTILS ETC, LEARN PROPER WAY BEFORE USING IT SO IT WON'T EXPLODES.
Try using an air popper!
This is great a low glycemic grain like Millet puffed oh awesome thank you!
Very nice your explanation. Thanks for sharing.
Thanks for the feedback. You may also like these videos. In this video I do a taste test where i campare my homemade, 'wholegrain' brown "Rice Krispies", against the Kelloggs original and puffed rice:
ua-cam.com/video/l5aQzp2apfs/v-deo.htmlsi=cSgkuahHtfuBrWzn
Homemade Coco Pops
ua-cam.com/video/59UrtBbo0rI/v-deo.htmlsi=fGDzpA5SosdTX2lZ
Thanks for posting the first and this second video with clear details of everything and the reasons why. The difference is astounding. I probably would have never realized what mistake I was making when cooking it. I tried it again and it turned out the way you've shown on the video. This makes cooking rice super fast (I hate taking hours to cook stuff. With this, I can just pop the rice and eat.)
I remember there was rice krispies and puffed rice. As a kid I preferred frosted krispies of course.
Thank you for this interesting recipe. Of course, freshly made rice krispies must be far tastier than a product which sat in a warehouse, on a truck and on a store shelf for who knows how long!
If you teach us how to make homemade marshmallows, we could then make even more yummy rice krispies squares!
Can't wait!
You may also like this video. In this video I do a taste test where i campare my homemade product against the Kelloggs original:
ua-cam.com/video/l5aQzp2apfs/v-deo.htmlsi=cSgkuahHtfuBrWzn
I buy too much rice and I love rice crispies so this sounds perfect!
Thanks for the feedback. You may also like this video. In this video I do a taste test where i campare my homemade, 'wholegrain' brown "Rice Krispies", against the Kelloggs original:
ua-cam.com/video/l5aQzp2apfs/v-deo.htmlsi=cSgkuahHtfuBrWzn
And You might prefer this 'shorts' version. Thanks for the feedback: ua-cam.com/users/shortsISEMPaXwHe0?si=NodJla5U3eYeV4Wh
I seriously enjoyed this video, I hope you get bigger on UA-cam
Thanks. I appreciate that. You might also enjoy the following video. In this video i do a taste test, where i compare 2 homemadeversionsagainst the Kelloggs original:
ua-cam.com/video/l5aQzp2apfs/v-deo.htmlsi=cSgkuahHtfuBrWzn
Hey just wanna thank you for this! You really take this rice krispies thing into another level highly appreciate it!!! Cheers mate
Thank you for making it easy for people to indulge into our appetite in a more conscious way.
You can use the overcooked rice to make tea. Just put them into a tea bag. It tastes quite good.
Interesting idea. I didn't know that.
@@FoodTech101 If you add a tablespoon or two into a teabag and let it steep for 4-5 minutes you'll get a subtle nutty tasting tea. It's not a strong tea by any means, but I find it rather soothing.
Golly, this is rocket science!
😆. Not quite.
This is so neat. Now I'm wondering how they make rice cakes 😋
Great question. I plan to make a video on that soon. Thanks for the feedback. You may also like these videos. In this video I do a taste test where i campare my homemade, 'wholegrain' brown "Rice Krispies", against the Kelloggs original:
ua-cam.com/video/l5aQzp2apfs/v-deo.htmlsi=cSgkuahHtfuBrWzn
Homemade Coco Pops
ua-cam.com/video/59UrtBbo0rI/v-deo.htmlsi=fGDzpA5SosdTX2lZ
Rice Krispies are made by par boiling before drying and rolling. This partially cooks the rice and preserves more of the starch crystals resulting in a product that can be air poopped with no salt or sand.
Oh, the rolling is also why the grains of Krispies are a bit flattened.
By air popping, do you use the hot air pop corn type machine/method? Interesting!
Please explain more
My dads cousin worked at Kellogg’s in the 80s.
His job was to check the line for burned Rice Krispies.
So when we found burnt ones we would mail them to him. 😂
This is cooler.
You must be irish?
I'm late to the popped rice party, but I really enjoyed the video! May have to get out my wok and give it a shot.
Man this is awesome...the only way i used to know to use hot sand or a kind of metalic hot drum method so far ...thank you..
Thanks for the feedback. You may also like these videos. In this video I do a taste test where i campare my homemade, 'wholegrain' brown "Rice Krispies", against the Kelloggs original:
ua-cam.com/video/l5aQzp2apfs/v-deo.htmlsi=cSgkuahHtfuBrWzn
Homemade Coco Pops
ua-cam.com/video/59UrtBbo0rI/v-deo.htmlsi=fGDzpA5SosdTX2lZ
Nice! I am from Bhutan where we use sand.
To avoid burning, what we do is empty the whole thing over the seive into another bowl. This way, the sand runs through leaving behind only the puffed rice.
Thanks for the feedback. You may also like these videos. In this video I do a taste test where i campare my homemade, 'wholegrain' brown "Rice Krispies", against the Kelloggs original and puffed rice:
ua-cam.com/video/l5aQzp2apfs/v-deo.htmlsi=cSgkuahHtfuBrWzn
Homemade Coco Pops
ua-cam.com/video/59UrtBbo0rI/v-deo.htmlsi=fGDzpA5SosdTX2lZ
You're throwing away the BEST tasting ones. The toasted ones have the best flavor.
wow, glad my algorithm brought this to my homepage =)
That's awesome!
Thank you so much for the research and explanations ! I love how you mix in your video the process, the intuition and the teaching. Very excited to try this tomorrow !!
What a fun channel. Love it and subbed.
@HomeChefSeattle explains why water was added before spinning round to dry. The rice is paeboiled left overnight. Next a sprinkle of water is thrown to the overnight still moist rice. Its like Indian curry pastes have water added to prevent burning. This is a quicker drying method instead of putting in an oven. Thanks for your great experiments!
What a wonderful bit of additional information. Thank you. Thanks for the feedback. You may also like these videos. In this video I do a taste test where i campare my homemade, 'wholegrain' brown "Rice Krispies", against the Kelloggs original:
ua-cam.com/video/l5aQzp2apfs/v-deo.htmlsi=cSgkuahHtfuBrWzn
Homemade Coco Pops
ua-cam.com/video/59UrtBbo0rI/v-deo.htmlsi=fGDzpA5SosdTX2lZ
This is awesome, can you PLEASE do one on Cheerios or a similar item to cheerios? That would be so insane, the ones from the store are so processed
THANK YOU! I love so much that candy made with puffed rice and caramel and I wanted to make from scratch! Your video is perfect. I just need a wok ASAP
That is not what "Par-boiled" rice is. When rice grains are harvested in the paddy fields, they are boiled while they are still in the husk. This process reduces oxalic acid and other toxins but drives watersoluble nutrients into the grain also. The rice paddy is then dried and hulled after it is fully dry. The hulled rice will have a yellowish colour as opposed to a white colour.This is a traditional way to reduce Arsenic, phytates, Oxalic Acid, and other toxins and at the same time retaining some vitamins that will otherwise go with the husk. Husk of boith rice and wheat are toxic to humsns so a brown rice is not actually good! Nor is wholegrain wheat for the same reason. In any case, the "Parboiled" rice works better for this puffing. There are other names for "parboiling", as in modern day shops it is called "easy cook" rice and in some shops theya re called "sella" rice.
I think he's using the term in a technical sense, where is parboil means to precook, he could use the term pre-boiled. But I mean the same thing. It just so happens that parboil also has a sudo meaning. I was wondering when it first said it why didn't he just say instant rice. Instant rice is parboiled or minute Rice. Which is a brand of instant rice but also uses the same sudo name.
Neither of you are wrong if what I said made sense.. I do like the other facts you threw in there I didn't know wheat and rice both had arsenic and forgot that the hulls where hazardous to us. Which is funny because we eat so much of something that nature is telling us - it's not for us
Puff rice is one of my favorites.
Two thumbs up 😊
You may also like this video. In this video I do a taste test where i campare my homemade, wholegrain, white and brown "Rice Krispies", against the Kelloggs original:
ua-cam.com/video/l5aQzp2apfs/v-deo.htmlsi=cSgkuahHtfuBrWzn
Easier way to make sure you don't get any overcooked rice puffs because of the wait between scooping & sifting:
Have an extra bowl beside the stove. Up end your pan into the sieve - all of the rice and salt in one pile. Sift the salt through the sieve into the bowl.
Now everything has passed through the sieve the 1st time, without anything waiting in the pan for the next scoop.
The original patent called for using partially dried grain, which could be whole or broken, that would have 15-30% moisture which could then be shaped by existing processes for cereal production that include rolling, flaking, shredding, etc. After being processed to the desired shape the grain is dried to around 5-14% moisture content at which stage the grain will expand when subjected to a high temperature creating a light, low-density product that is crisp and easy to chew.[5]
Any idea what high temperature relates to in Celsius?