How To: Make homemade Rice Krispies cereal

Tried it. All I got was burnt rice. Perhaps it's the type of rice - maybe what the author calls Basmati is what I call long grain.... Or maybe it's a practical joke.

I think it's a joke too. I tried 2 batches with different types of rice. I came out with a sticky mess that tasted horrible.

Is the oven pre-heated? I tried to make them and they didn't pop like they should. I ended up deep frying them. Tasted good, but I'd rather bake them. Thanks! Awesome video!

This has to ba a joke. The math just isn't adding up. If you have ever made rice, you know that one cup of uncooked rice doubles it's size to make over 2 cups of cooked rice. Rice Krispies is what, 5 times the size of uncooked rice? So how is it that once the product was finished, they only had about a cup's worth of rice krispies?
I'm calling Bulls**t!

I've heard of basmati rice but never tried the recipe, I was thinking the same thing on the math though, Im from Hawaii and rice is one of our staple foods and one cup always turns into more. Unless it has something to do with the ginger ale? Idk, If I remember next time I shop I'm definitely going to try this and see what happens...

i cook using Basmati rice for years ,so in order to judge this experiment I will try this.

Just made them. Wish I read the comments earlier because I ended up with was a bunch of sticky burnt rice. That is too bad. Had high hopes for this recipe. In the video after she cooked the rice in the pan and lifts the lid she has this beautiful browned rice and I was not able to get that look so putting them in the oven was a waste of time even though I continued following the directions. Tried to cook them longer to get that look on the stove top but was never able to achieve that look. I used basmati rice too and a lot of people mentioned they did not have basmati so I just want others to know that even using the exact rice she calls for, the recipe still does not work.

Also wish I had read the comments as this recipe did NOT work for me either.

Rice Krispies are treated with steam first, then baked (crisped) in the oven. In order for them to get the puffy, crispy look, then need to have moisture inside the rice kernel, and unlike popcorn, rice lacks moisture, so they must first be conditioned with steam. More information can be found here.

You could also steam the rice, then fry it in vegetable oil, like in this video. Of if you just happen to have a huge wok and some black sand, you could try hot sand frying… as seen here. Or you can try a pressure cooker, but this video makes it look dangerous. I'm not sure how you would add the sugar paste when baking in the oven though. Before putting in the oven? Hopefully this gives you guys some ideas on actually making puffed/crisped rice.

I'm thinking, scam, scam, scam! The best indication is that the rice taken out of the oven is resting in a completely different pattern than what was put in, and does not stick to the pan AT ALL -- anything that was soft and wet and then dried sticks at least a little bit, and leaves little bits and residue on the pan. That cereal was always dry on the pan! It slid right off and left nothing behind.

to make rice bubble. 1st. you must cook the rice ( use thai rice ) untill like cook basmathi rice.
2nd. let it dry under sun for a few days. make sure it really dry ok. after thatcso you can fry the dried rice anytime u want using vege oil. the dried rice can store for a month or year.

Lol! And over 77,000 hits! Silly me, had to try it... Jackass ;)

little biit learning have fun dong this ,,, more more common jackie

I did a couple of things a little different and it worked... Not quite as light and airy as store bought, but not bad and sweet on its own. First off a cooked the rice and ginger-ale as specified, but in a deep non-stick pan, and I stirred it a couple of times while boiling it to keep it from getting too sticky. Then, while baking, I tossed the rice about every 10 min and broke it up a little by hand each time. It might be the humidity where I live, but it was more like 2 hours (instead of 30 min).

Even though rice generally expands when you boil it, baking it shrinks it back down cause your basically dehydrating it again.