The Homemade Rice Krispies Project
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- Опубликовано: 26 июн 2024
- Rice Krispies or puffed rice cereal are one of the most popular breakfast cereals in the World... in this video I attempt to make homemade rice krispies, plus show you how to make marshmallow from scratch and use that to make rice krispie treats! See how I get on! Am I a cereal killer or should we just stick to classic packaged ones?!
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This was a fun challenge! I've put together a full write up with my tips discovered during the attempts & the recipes for the homemade marshmallow and rice krispie treats too... head here for that www.myvirginkitchen.com/recipe/the-homemade-rice-krispies-project/
.... and the homemade cornflake project can be found here ruclips.net/video/8BZivlZoHdo/видео.html
great video! love some good rice krispies to start my day off 😂
If you researchthed the founder Kellogg's you'd boycott the brand.
For the marshmallows is there a vegetarian recipe so I don't have to use jellyton (can not spell lmao)
i think u should add alot of salt and heat it up then add the rice and wisk it i ve done it it works
I think you should watch a channel called jun's kitchen when he make's popcorn rice I think that would be better rice to use for your recipe
Don't believe them, Barry! When I was a kid Toblerone showed a tv commercial where they just put cocoa, honey, milk, sugar and nuts in the yellow box and shaked it. Out came the Toblerone bar. I tried it. My mom came in just when I was splattering the mess in our kitchen.... My butt still hurts, and it's 50ys ago.
That made me LOL. I remember that commercial.
toblerone has a bear in a mountain
@@MrMagicOrJesterClown what do you want to tell us with that statement? and yes, that mountain is the matterhorn near zermatt switzerland
Markus Federico how old were you at the time?
@@La_sagne Take comments for face value. Which is people just sharing their memories, about Toblerone.
Jester Clown, is sharing what he/she remembers. Quit picking everything apart. Obviously if they're talking about Toberlone, they are eldery people. They're sharing their memory.
The paste version is easier if it's of a piping consistency, like how you'd make home made sprinkles. Pipe thin lines right onto the parchment and dehydrate it in the oven, cut to the size you want and fry at a high heat in small batches. Very nice, crunchy, rice puffs :)
Some time ago I also tried to make puffed rice and I found out this method that uses salt to cook the rice instead of oil, I would love you to try it again because I tried this way and it works, the salt gets really hot but it is safer than using oil. You can look for some videos of people using this method. Please try it again!! Like if you want to see
Yes, that is the only method I know of that can come close. It won't have the sweet malt flavor though.
Gabriela I quite a few countries use hot sand!
@Lassi Kinnunen what sort of a country deprives it's citizens of Rice Krispies? It's almost criminal.
@@mustwereallydothis that's sagat for ya, if you hate that fact, I'm SHORYUKEN rely on Ken and Ryu to liberate them with rice Krispies
@@mustwereallydothis I think majority of countries hahaha. I went through the same results as Barry with my tests. I'll try the smoking oil trick in a wok. I tried for so many years I got demotivated.
Peanut oil Barry. Higher smoke point. You need high heat to get the puff.
Theres a channel called JunsKitchen where he makes "Popcorn Rice" which i think is essentially rice krispies. Check that vid out and try if it works. Hope this helps 😊 love ur vids btw❤
Yay Jun! Yes, check him out ;)
Jun is amazing :) I love him
Yes and he makes it with "raw" rice, i guess that would be some kind of brown rice? At least not the parboiled stuff
I just wanted to write this! Jun's kitchen is amazing
Yep! Love Jun (so calm & confident). Plus, love his cats!
I absolutely love your dedication Barry! I feel exhausted just watching lol :) 10/10 effort x
What about the air fryer?
I was thinking that the whole time
Me too
An air fryer is basically a convection oven- I don't think it'd get anywhere near hot enough to actually pop the rice. Maybe a popcorn air popper?
@@NicolaMonk that's a good idea!
@@NicolaMonk not really useful, suggestion for the best alternative, the conventional popcorn maker stove pot
I like how this turned into a 'mini food' video by the end lol
Industrial rice popped products are usually made by putting the rice with a certain amount of water (14%) in a pressure cooker, bringing it up to a certain temperature (220°C). When a pressure around 1,2 MPa is built up you release it all at once. The rice will expand (pop) and keep it's shape because of the starch in the price. You can do the same with wheat. But you need special equipment for that, since most pressure pots don't allow sudden pressure release.
Your method is actually also described as working. Some literature suggest to use unpealed rice for this method. I wonder if a popcorn machine would work for this. Maybe a rigged one that puts out more heat.
The Special equipment you need is a wonderfully fun and frankly bloody terrifying bit of kit called a "Popcorn cannon". It's basically a pressure vessel that you heat over a fire until it reaches the proper pressure, then you put the end into a mesh bag(because if you use a solid one, it'll end up in the next county), and then hit the release lever - it opens with a big puff of steam and an almighty, window-shaking bang that will terrify small pets and neighbors, and disgorge all the now-puffed rice or popcorn into the bag.
Seriously, look up videos of it with the search term "Popcorn cannon", it's great.
That’s gun puffed, it can also be oven puffed.
[excitedly] "look, they're like little maggots!"
That’s why I don’t like rice. ☹️
Although, I think Rice Krispieslook like warts but this doesn’t put me off, go figure!
Toni Zamboni lol
I suggest you heat the oil longer before adding in your rice. And also... Don't fry the rice in a strainer because they tend to crowd resulting in an uneven heat distribution, just dump in your dried rice and wait for them to float, that's the time you use the strainer to collect the popped rice immediately to avoid them from burning. 😊
Try doing it in the microwave like my Nan use to do, it’s much easier & safer than using the really hot oil.
It works on a similar principle as pop corn
TL;DR: Moist rice, rapid heating / moist rice, high pressure (suddenly released) - you want the moisture to escape the kernel rapidly to cause the puff, otherwise it won't work.
You need to have the rice moist. In Japan they use a special steamer for it, that steams it under high pressure and then they suddenly release the pressure, which causes the rice to puff.
I'm not sure how easy it is to do it with the oven, but moist rice dropped into hot oil should work just fine. But I wouldn't suggest doing it at home. Try it on your backyard where you have less things that can catch on fire. And have a fire extinguisher at hand.
I'd suggest cooling the boiled rice first. When the oil heats it up, the sudden change of temperatures should force the moisture inside the rice to escape, resulting either in rice exploding into your face and setting half of your house on fire, or to simply puff.
To success with the dough, you'd need a machine that is able to extrude the rice pellets and then heat them up right away, which isn't easy to do at home.
The marshmallows look great! Might have to try them as well!
That was fun! Thanks!
I have the feeling this is gonna be emotional!
It was a heck of a ride
This was a cracking video😂 and yow what's popping and I snapped onto this video straight away aha.
I see what you did there
@@mrbarrylewis ayy your not the only one with the puns👍
Your excitement for cooking and making these videos is just so amazing and makes me happy.
You can always bet on an emotional ride with Barry. God bless you fella.
Don't you need some water in the rice to make it pop?
- Slinger - like popcorn?
Yea, I think it would have worked better if he just put the cooked rice in the fridge and then deep fried it.
This is what I was thinking, the rice is too dry to pop.
Yep, it's the moisture in the rice that puffs the grain when it flash boils. From what I've seen you only need to lightly steam the dry grains (embedding water into the grain) before rapidly heating. (Popcorn doesn't need added water because there's enough moisture already inside the kernel).
Seeing you try things over and over again, without giving up is so inspiring to me.
so anyone else love the disapproving glare at him from Homer? lolz this is good to know
Gotta love this series
Love The homemade cereal series
lol I also spent half a decade working out how to make identical or healthier versions of all the famous takeaways and ready made food branded items.Pretty fun to do.
This was fun to watch!
I love these trial and error type videos its like we're all going on a journey together.
"look there like little maggots" is that last thing you want to hear from a cooking channel 😂😂
I've always wondered abt homemade rice krispies😁 thank u for doing the hard work!!
I love the pull-out-tray for pots and pans.
Keep em coming Barry!! Bloody loving every video you've been making. They're the kind of videos I love watching with a cup of tea. 😊
Tried the oil method with parboiled rice tonight and worked pretty well! More crunchy than actual Rice Krispies but kids loved it and was actually able to eat with fruit and milk
What I like best about your videos Barry is you tell it like it is. And you never give up! Cheers mate!
Great job!
Great info, i plan to grow some rice shortly.
Jesus! All that work for a little bowl??? Props to you man, you’re determined!
I made homemade Malteasers a few months back- I did little meringue drops, with malt powder very carefully mixed in just before adding it to the piping bag- it took about 5 attempts and a lot of eggs to get it right- mix it too much and it just deflated. Malt extract would have been ideal but I couldn't find any (Meridian do have a malt extract I believe though that can be mixed in earlier on in the process). Then slowly cooked in the oven and dipped in chocolate.
Popcorn pops because you heat up the water inside of it until it expands so much that it breaks free of the kernel. I think you'd have more success if you didn't dry the rice nearly as much. Maybe that's an experiment for round two! Great video! It was a lot of fun to watch and an emotional roller coaster.
I like your enthusiasm, Barry! Totally subscribed!
I started school 3 days ago ;c Atleast i can find joy watching your videos!
YESS new video to save me for 20 mins from my essay ❤️ saviour
When you were making your marshmallow, I instantly thought about your amazing giant marshmallow! I love your videos so much! 😊
Aw hell yes. Been waiting for another cereal video!
I so appreciate your tenacity and transparency about your failures. Why you are my favorite food channel in the world. I live in Michigan, usa
This channel is such a gem
I tried Barry's cornflake methods and that worked fantastic and wasn't that hard. This...I don't think I'll try this one, but good on you Barry for giving it so many shots
I always made a 'rice krispie treat' using different cereal and add ins. Like Kix with raisins, or with chocolate chips, etc. My kids loved them!
Just for the record i used to work for a company that made food processing machinery. We made a machine that made rice krispies. Using rice flour, this was put through an extruder and forced at high pressure through a series of small holes in the end. the pressure and added heat caused the water in the rice flour to boil and cook the rice, when the rice emerged from the small holes the steam puffed up the rice blobs to make rice krispies.
Not a subscriber but saw this video and reminds me of my grandma, she always dries up leftover cooked rice and pop us some then she'll serve it in a bowl with some sugar on it and that'll be our treat or dessert. One of my favorite simple food and would always eat one whenever i can. A great video for showing that you can use something as simple as left over rice to make something awesome!
You deserve a medal for patience on that one WOW you go boy
Great video, thanks for saying my question on your live stream. You always make me laugh and help me find awesome new recipes to try x
Have you seen Bon Appetite’s Channel where they have a pastry chef that makes gourmet things like kit kats, skittles etc
Nope
My Virgin Kitchen you should take a look and see how they go about recreating famous food brands
Definitely worth watching. I like seeing people struggle to make things like this!
I love how they start by tasting the original and then tossing back & forth what they would change to make it "gourmet."
Are you talking about CLAIRE? XDD
I'm so glad you didn't give up!!! great video
I swear I once saw an episode of Iron Chef where Morimoto deep fried rice on the stalk and got rice krispies. I don't know what he did differently that it came out right.
Barry you have succesfully made tragedies so hillariously funny. Thank you
I almost didn't watch this video because I was like, "it's just rice krispies...." I'm glad I came back to watch!
There's even enough possibilities left for a Rice Krispies 2 video
He deserves many more subs than he has... He works his ass off on all projects..sub for him
I came here for Rice Krispies, and got Marshmallows too?! Amazing. Love the video Barry, keeping it real in 2019.
I like to make homemade marshmallow, and then cute them in large cubes and drop them on top of hot chocolate. It's like an iceberg of marshmallow on top, then when it melts it makes like a layer on top. NUMMY!
I haven't watched the whole video yet. I had to pause it to write this when you got the pan... What is that magic pan cupboard!? I must have one! I have serious cupboard envy 😍😂
Funny story I was just looking into how to make my own puffed rice about a month ago. I saw that video and several others with the oil. I also found a hot sand/salt version. Didn't try either cus I didn't wanna bother with oil and didn't have enough salt. Either way it was awesome to get to watch you try it. Thank you.
Years ago, I made Arroz con Pollo. Recipes for that call for that call for frying the raw rice in oil before cooking it in broth. Some of the grains did pop, almost like pop corn. I am certain they use highly controlled heat in the factories where Rice Crispies are made.
Love this video but special love for that smoooooth egg white whisking transition x
This channel is so much fun. You’re so funny. Subbed!
Really enjoyed your video! You are seriously hilarious!!! Thank you :)
When my aunt makes rice krispies she adds butterscotch chips in with the marshmallow mix, they are amazing.
For the second method i would recommend soaking the raw rice for around 12 hours then straining and letting it dry before you grind it . That's basically how we make rice flour at home.
I used to watch you all the time ages ago, now I've stumbled across you again and I can say that I'm still a fan of you 👍
You need to steam the rice flour mixture so that the starch gelatinizes, then while still warm pipe out thin rows of paste onto parchment and cut into small dice before dehydrating. Then fry them at about 180F when they rise to the surface immediatley pour the whole lot into a sieve over a clean pot. Kellogg's uses an extrusion process and a blast oven.
You deserve a like just for heroic effort alone!
Great video great attempt
Way to go Barry! Rice Krispie Treats are my all time favorite desert!
I remember a history channel show on Kellogg some years ago, in it they said the company would do live demonstrations at festivals and suchlike with pressure cookers made to look like cannons and would quick release the lids and the puffed rice would blow out into the crowd.
Also seen a Japanese chef take stalks of rice and quickly fry the end to puff the kernels as a garnish.
In the middle of a barathon and I get this notification, WOO!
thanks for the support
Well Barry me and my partner have done a unbelievable barrython and watched so many of your gadget videos and now looking forward to exploring the rest of your channel ! Subscribed with notifications and following on all social media ! Sending love and thanks !
Awesome video! Once I tried to make homemade marshmallows, while beating the hot sugar mixture a prong on the electric whisk broke and molten hot sugar flung all over the kitchen. It took forever to clean up.
So glad I just buy the cereal lol but that was fun to watch, hopefully the other cereals are not as stressful! Also I loved the way your marshmallows looked, they looked so tasty I wanted to eat them.
10/10 best father, good marshmallow. Would dine again
Yes Barry!!
You hinted at the key to success right at the end of the video when you compared it to popcorn. Popcorn pops because a tiny bit of moisture is trapped in the corn seed. When the oil is hot enough it turns the water to steam before it can over-brown the outside. The steam inside reaches a pressure that overcomes the shell and explodes out. In the case of "puffed rice" the steam causes the shell to expand leaving a hollow cavity. Don't dry out the cooked rice completely. This you would have to experiment with the drying times and temperatures to get the most consistent results. The factory version probably sends the cooked rice through a dryer on a vibrating conveyor that bounces the individual grains around preventing them from sticking to each other, and insuring an even drying of all grains of rice but for a specific time that regulates the amount of moisture remaining in the grain. I'm also betting the "puffing" process is done with a super, super hot jet of air and not actually fried in oil ... just guessing.
There is a way where you get 2 cups of salt and parboiled rice and fry it until it puffs in salt no oil
Yeh! We got 2 at least♡ haha.loved this video.
If you really want to make Malteasers try purchasing your malt extract from a home brew supply outlet. An example, here in Canada is Ontario Beer Kegs. The malt extract can be purchased in powder form in 1kg bags is normally used to fortify beer during the brewing process. It comes in many varieties.
You could also purchase a canned beer kit if you can't get the powdered form, but I think the powder is much better for your purposes.
Once you taste it you will immediately realise it is a much better option.
My first comment ever because your persistence deserves a billion likes and comments. It was awesome and fun to watch. ✌️✨
when i make them all I use is mini marshmallows, a bit of butter maybe powdered sugar and rice crispies. melt the butter and add the marshmallows stir till its all molten, then add the crispies and stir again!
Yayyyyyyy. A new video!!!! 😁 👍🏻 😛 🤩
I’ll never take a rice krispie for granted again, every one is sacred! They could use a reworked version of Monty Python’s ‘Every Sperm is Sacred’ song as an advert, LOL.
You could make a giant top hat sweet with the marshmallow mix. NB: to make a top hat you put a little blob of chocolate in a petit fours/mini cake case, put a marshmallow on top, pushing it in a little then put a spot of chocolate on top and use this to stick a smarti/m&m to the marshmallow. These were a kid’s party favourite when I was growing up. It’d be fun to see how you’d do a giant smartie.
Well done~
I feel like they need to be a little wet still, the water heating up fast and wanting to get out from the oil would be energetic and cause it to puff up fast. I listened to a radio show here in canada called under the influence, its about advertising, one episode was about puffed wheat, thats done with something like a gun barrel where super hot steam is shot thru a small chamber with the wheat which causes it to puff up, might be a good chance this is how its made for realz.
Very interesting project. Can you try to make homemade Cheerios next? Hope you have a Happy New Year. Cheers!
Puffed rice is made in enormous quantities in India, and sold in bags. It makes a lot of snacks, both sweet and savoury.
Puffed rice is made in small cottage industries, where they parboil the rice first to inject moisture in it, let its outside dry, and then dump rice into large hemispherical pots that have fine sand. The sand is very hot. A large mechanical churner paddle keeps rotating and tossing the rice+sand. After just a few seconds, the rice starts popping. When the rice stops popping, a worker plunges a large sieve in the pot and scoops everything out. He shakes the sieve to let the sand fall back into the pot. What remains on the sieve is the puffed rice.
The following factors are critical to ensure efficient popping of all rice grains:
1. The rice kernel must be full of moisture, but the outside shell must be bone dry.
When the moisture is heated, steam forms inside each grain, and the dry shell does not let it go out.
Finally, the steam pressure builds up and pops the shell (just like popcorn)
2. The heat must be intense. Low temperatures will ruin the puffing.
3. The fine sand is needed to conduct the heat to the rice grain evenly.
Recommendation; sprinkle it into a sunk sieve, so it can pop one at a time :)
Heya Barry! I had 'fried wonton' popping in my head the whole time you were working on the dough recipe (the one inspired by the video from kellogs). I made wonton noodles some years ago (they turned out really well), and I wouldn't be surprised if you can achieve the same with rice flour. The texture of rice crispies just teases my thinkybrians as being very, VERY similar to fried wontons and those little crinklynoodles american chinese restaurants serve with soups. Might be a thread to follow at some time.
Bless, and thanks for the fun! I like to watch in the evening with my hubbs. :)
Great video! I’ve used my marshmallow recipe for über Rice Krispie treats several times and they’re spectacular. The other thing I used my homemade marshmallows for was when I paired them with scratch graham crackers for over-the-top S’mores. I challenge you to that!
I'm so happy for you
I figured you would cook the rice mash it into a paste. Then mix in sugar, salt, and malt. Use a piping bag to make the rice shape. Air dry and then fry.
I know it is well past the date of your video however, rice breads are made from rice flour and a well beaten paste is made and then formed into a bun, a flat bread (tortilla), loaf, or made into a pocket and filled but they are then steamed. I bet if you watched how that was done, put your rice paste through a potato ricer and steamed the riced rice paste and then fried it, I bet it would work. What I truly believe is that their reformed rice is put into a turning vat or on a conveyor and high heat is applied to make them puff. Then they take a long ride to cool down and then packaged. I think I just may have to give it a try. BTW - you're boiling your rice in too much water. You're supposed to steam your rice. Wash your rice in cool water until it runs clear, drain the water. Then add 1c washed rice calls for 2c water by the package. Really, it's 1¾c water, bring the water to a boil for 3 minutes, lower to low, place a lid on the pot and allow to cook. When you see steam holes in the rice, turn off the eye or fire. DO NOT REMOVE THE LID! Allow to finish steaming for a minimum of 10 minutes. Remove the lid and then fluff with a fork. It is way better for you than boiling any nutrients out and then tossing them down the drain. I have an old Comet rice pot with a bottom pot for water to steam the rice and a top pot with holes for the rice. It is about 70 years old and is amazing.
Watching this just gave me an idea and possibly a solution I've been struggling to find since forever. I wanted to know how to hold together DIY granola bars without peanut butter. Your marshmallow idea made me realize that gelatin is the way to do it.