Good Morning Lovelies, 

Recently, I have been trying to change up a few of my meals, including the cereal I have for breakfast. Although many people put it down, I find cereal to be a really comforting food that is perfect for any time of the day. Whether it be first thing in the morning or last thing at night, with yogurt or milk, I always enjoy it. 

With the need to find something new to replace the dino kind that I had been having every day for a long time, I turned to some iconic brands to try and help me find a few variations. A task that led me back to my old faithful Rice Krispies. Well, Crisp Rice, as I love the Aldi version of the well-known branded kind. 

Having loved them since I was little, my current obsession with them made me interested to find out how easy the tiny puffed pieces of rice are to make. I was shocked to find that it literally is one of the simplest recipes I have ever seen. 

All of which lead to this recipe that makes a whole load of the stuff in only a handful of steps. Get ready to have cereal morning, noon and night lovelies…

Ingredients

Two Cups of Short or Medium Grain White or Brown Rice

Water

OPTIONAL: ½ Teaspoon of Cinnamon, A Pinch of Salt or One Teaspoon of Honey/Maple Syrup

Tools

A Saucepan

A Mixing Spoon

Two Baking Trays

Baking Paper

Methods

1. Start by grabbing a saucepan and adding your rice in. Cook with the water until ready before removing from the heat to cool completely. 
2. Whilst cooling, line two baking trays with baking paper and preheat your oven to 90/100ºC.
3. Once cooled, place the rice onto the baking trays and spread out evenly. Then place into the oven and allow it to cook for two to three hours, stirring occasionally, until hard and dry.
4. When the rice is nearly ready, increase the temperature of the oven to 180ºC and cook for a further five to 10 minutes until lightly golden, puffy and crisp.
5. Upon the rice being ready, remove from the oven and allow for it to cool completely to get that iconic crunchy texture and taste, before grabbing a bowl and tucking in! 

Although it may seem to take a while to cook, this recipe makes a lot of the cereal, meaning that you save a lot of money, as you don’t have to keep buying it each week! Plus, it misses out all the nasty stuff that some cereals have in them.

We love to have this with some yogurt, but it also pairs well with cold and warm milk, cinnamon and of course, melted marshmallows! The possibilities of how to eat these wonderful grains are endless lovelies! I hope you like it!

Joey X