Homemade Rice Krispies Taste Test: The Video Kellogg's Tried To Ban!

In this video, Kellogg's Rice Krsipes are put to a taste test against two 'homemade' versions. The results might surprise you!

[@jeannegreeneyes1319]

Thank you for showing this process AND doing the comparison test. A pleasant surprise to learn that the home brown rice was so good. I'll be giving this a try 😊. 💖

[@purposefully.verbose]

only 7 comments and 459 views? this is GOLD! this is fantastic content! thanks :)

[@FoodTech101]

Much appreciated.

[@weldonhudson5535]

Just wanted to let you know I really love what you’re doing with this! I will give it a try! You make very good presentations! Thank you very much!!

[@FoodTech101]

Thanks a lot for the positive feedback. 🙏🏾

[@boco888]

Great content again my friend! Thanks for the taste test. My 2nd video of yours for me to watch ... and just tried my whole grain popped rice .... it was GOOD! Now ... on to your next videos.

[@FoodTech101]

Thanks so much for the feedback. Yiu might find this video interesting: Homemade cornflakes kzbin.info/www/bejne/r6TGlJ2qgtqSsKMsi=UbENYIhMP2JfgjQh

[@jameskovach7371]

Spectacular! I've seen other methods involving hot oil but this seems like a much better and healthier method. Thanks for doing the leg work on this!

[@claude_in_Cincinnati]

I know I'm meant to bake when I'm watching this and talking along, agreeing with, and excited for this content. Thanks a helluvalot for videos like this. You do a damn good job, and I hope you get sponsorship or more support so you can have all the best equipment (cooking and video)! Seriously, thank you.

[@FoodTech101]

Thanks a lot, brother. I appreciate the encouragement 🙏🏾 😌

[@adailydaughter6196]

Love this. 😀

[@qsilvweatherwax7923]

I'm fascinated that only one viewer has mentioned MALT (and then only regarding crunch.) when it adds such a distinctive background flavor... as important as the salt and sugar! Many thanks for the careful work you're sharing. Delightful experiments! ;>

[@msp9810]

What do you mean about malt? Do you mean using malt when making the rice Krispy? I saw he used malt in the raisin bran. Why is malt used though? I saw another video where she made raisin bran but she used molasses and didn't used malt.

[@user-lx7ko2gs9t]

Will 100% try this! Keep up the videos!

[@markcollard9326]

Thank you kind sir, I look forward to trying this out.

[@may_unlimedia]

Lovely analysis. Will be trying this at home. Thank you sir.

[@FoodTech101]

You're welcome

[@FoodTech101]

You may also like this video: Homemade Coco Pops kzbin.info/www/bejne/a2q4o6d4l9RjqKssi=fGDzpA5SosdTX2lZ

[@BrendaBodwin]

My Nan said to tell you.. puffed rice is for making rice cakes, in place of breads, not for cereal. She said dont let modern food marketers fool you. 😁🤣😂

[@CleoHarperReturns]

I was really backing the homemade brown. Having said that I think they would have won had they been more vocal. I'm actually a bit afraid of *why* Kellogg's is so vocal. It reminds me of National Lampoon's Christmas Vacation where Clark Griswold had developed some sort of industrial coating to keep cereal crunchy in milk. It would be interesting to see if the shape of the homemade more closely resembles the Kellogg's if short grain were used. As I don't have a wok yet someone else will have to test that. Thanks so much for this video! Appreciate all your hard work.

[@FoodTech101]

Here's an interesting fact: Kellogs Rice Krispies and made purely from grains of actual rice. They are made by making a rice 'paste/dough, then they add sugar, salt (and a few other ingredients) and the shape the dough into little pellets. Whereas when you made them yourself at home, you are using the 1 single ingredient, making your product 100% rice. And if you use the wholegrain rice, you will end up with a much more nutritious product. So in a way the homemade version scores the 'moral' victory on a number of fronts. Thanks for taking the time to comment.

[@CleoHarperReturns]

@@FoodTech101Sheesh! Just when you don't dare to call a food overly processed! Your reaction to the brown rice krispies made me believe they had to taste so much better. You used the magic words (to me) such as "dimension of flavor" and I was hooked.😅I'm not even a fan of brown rice. Not that I won't eat it I just won't go out of my way. But when you said "lighter" I knew there was no other way to go. Same as domestic Guinness vs the stuff they export to the US. To be honest I like them both but it took me a minute to enjoy the nuances of made-in-Ireland (or UK?) Guinness. Clearly it's the winner. Anyway I'm hoping for a wok for Christmas, so I'll be able to try it myself. I'm already thinking about rice crispy treats made from this and homemade marshmallows. Thanks for your time on this!

[@shannahsnyder5653]

I enjoy watching you, thankyou

[@AlmightyLordCaresForYou]

This is awesome! :) I tried with normal rice it was a bit hard and didn't have the complete puffed up texture I was looking for but it was close and tasted/ smlt like cereal so this helps to know that I can make black salt I'm going to check that out!

[@FoodTech101]

I will post the Black salt video shortly. It's nothing special, just regular table salt a dye black with food colouring, before drying it out. I do this so that; 1. I don't confuse it as a food product and mix it up with other salt, 2. It really helps the rice stand out when cooking and 3. it looks better on the video.

[@FoodTech101]

Possibly the heat wasn't high enough. My first few attempts the heat wasn't quite hot enough and even though the puffed up the grains remained small and quite hard. Make sure you use a parboiled rice and really heat the salt up. Good luck with your future attempts. 👍🏾

[@smithandpepper4308]

@@FoodTech101 wondering how hot your pan was set at? Or did you ever try testing the temperature of the salt with a probe thermometer? I would love to know the temperature 🙏 Thanks for such a fun video! I love trying fun things like this! Especially when it's cheaper and healthier than the original 😂

[@danielhenderson7050]

I tried with par boiled rice and the grains are quite small. I tried with regular basmati - even smaller. I then tried wetting then with a tbsp or so of water and letting them mostly dry out and that made them stick to the salt, but a couple of grains here and there puffed up a lot but they were still mostly quite small and hard. I wonder if it's better to cook the rice a bit and then dry it out. It seems that it's difficult for the grains to puff up. I used a regular stainless steel pan about 20cm and table salt - works fine. Temp 220-250 C. Would love to find a perfect recipe for these. If I find parboiled brown rice I will try that. Thanks for the videos :)

[@denishooper2618]

really really intreresting!!! that what I'm looking for. great vid thx a lot everything is perfect in your vid . U win a new french suscriber on this one seeya😉

[@FoodTech101]

Je t'apprécie!

[@carolcaris2149]

I love rice in general and rice cereals. I plan on trying this at home since it is more cost effective. Thank you for a wonderful and instructive video.😇

[@FoodTech101]

In thar case, you might like this recipe too. Homemade Coco Pops kzbin.info/www/bejne/a2q4o6d4l9RjqKssi=fGDzpA5SosdTX2lZ

[@pino_de_vogel]

Would be faster to just poor into another pan over the sif. Makes them all equal. Would this work without parboiled but sella rice (steamed). And maby the white gets better with a short soak and then dry them. Maby the grain is just to dry. And my personal fav with them is melting chocolate and cover them with it and make small drops of them to get bite size snacks.

[@rikmoran3963]

I really enjoyed watching this and your previous video. Have you tried doing it with a popcorn maker? I have one buried at the back of a kitchen cupboard, that I might try at some point. When the corn pops it gets blown out of the spout and into a bowl. I would have thought that the rice would behave in a similar manner. Of course being lighter it might end up across the other side of the kitchen! 😂

[@FoodTech101]

Thanks. I tried with a popcorn maker but it kind of works, but the grains of rice were quite smaller and hard. They 'half' worked.

[@irlairwin2071]

I would think if you put the sieve over a bowl & dumped the wok contents, it might not have any overcooked rice pieces.

[@FoodTech101]

Try that method and let us know how that worked out for you. 😊

[@majinkakashi20]

Wow, an actual cannon, hahaha. I never knew that. Awesome. Great video. Thanks

[@FoodTech101]

Thanks for the feedback. Check out this video, think you might like it; Homemade Coco Pops kzbin.info/www/bejne/a2q4o6d4l9RjqKssi=fGDzpA5SosdTX2lZ

[@user-sz6hm3bo1v]

Wow other vodeos with UBens minute rice didnt even puff.

[@mollymation7]

Just subscribed. Thanks for sharing your talent.

[@FoodTech101]

Thanks. You might also enjoy: Homemade Coco Pops kzbin.info/www/bejne/a2q4o6d4l9RjqKssi=fGDzpA5SosdTX2lZ

[@BrendaBodwin]

Did you parboil your rices?? I love your use of black salt. What a great idea. Puffed rice does not require a cannon. That explosion is just the air preasure created from the rice popping in a sealed container. Puffed Rice is dry popping it without oil, Rice Krispies is popping it with a tiny bit of oil.

[@mpat23]

Just love ❤it😊

[@FoodTech101]

Thank you.

[@sterlingranne2202]

I'd be interested in seeing a vid on how to produce the parboiled rice. I did a search and found many KZbin vids on how to make the rice, but none on the drying process. In your other vid you showed the lady adding just a small amount of water, while the vids I have found use twice the water to rice. Thank you. Very interesting. I'm in Thailand. Lots of rice, but very little is cereal, and it is very expensive. I am looking to try.

[@FoodTech101]

I hear you. But until you find that video, here's a process you can try: get some rice (any rice), and cook it for half the recommended cooking time. Strain off all water, and dry completely in a dehydrator or an oven, until completely dry. Then it can be stored and used. When cooking, just use half the cooking time.

[@EasyEarPiano]

@@FoodTech101 Can I soak the rice so its sprouted? Noticed that malt is used in many cereals and biscuits to add a crunch. Noticed calcium hydoxide lye isused to nixnatalise corn kernels and also to add crunch to poppadums and bagels

[@An_Eclectic_Mind]

😊❤😊 May I ask if you rinsed the rice before cooking? Also, do you think you could season naturally with letting them soak a bit in the wanted flavor? For Example, garlic, chives, cinnamon, sugar, (though I try to stay away from sugar), and so on...maybe a smoke dome for hickory, cherry, and apple woods? I hate that artificial aftertaste a lot of cereals have.😊

[@FoodTech101]

The ruce was not rinsed. Interesting idea with the soaking, but you would need to fully dry out first.

[@KT-yq7ed]

Wonderful Comparison Video….I’ve been searching for recipes to make Homemade Rice Krispies and yours is the best…..I’m quite surprised that the Whole Grain Rice did better than the White though…..I just recently purchased a large quantity of Organic Basmati Rice and wish it had a better outcome than the Whole Grain….. now have to buy Whole Grain 😠. And is the “Black” Salt absolutely necessary?????????

[@FoodTech101]

No regular salt works fine. In this video i show how I made the black 'baking' salt, and why. kzbin.info/www/bejne/hpvEk3-Abb2fidEsi=3kn8DAl8hCkp0daQ

[@KT-yq7ed]

@@FoodTech101 ty I’ll watch it a little later ty for responding

[@colonelfustercluck486]

The puffed rice maybe insufficiently cooked, and missing out on the 'Malliard Reaction", part of getting slightly browned /toasted? All of the other grains looked as though they has extra flavour because of some toasting / browning.... Do you think there is some truth in what I just mentioned? Or did I miss something important here?

[@FoodTech101]

Puffed rice comes out that way because of the process. It's heated in a pressurised cannon then the pressure is suddenly released. It does not have a direct heat source like an oven, therefore does not get the full toasting benefit of the maillard effect.

[@hootiebubbabuddhabelly]

Very interesting...of course Kellogg products were originally created to be bland so as not to be "enjoyable" or otherwise, excite people from a very strict religious perspective.

[@marjorielakra2131]

Can you use pink salt instead of black salt

[@FoodTech101]

In this video i show how I made the black 'baking' salt. kzbin.info/www/bejne/hpvEk3-Abb2fidEsi=3kn8DAl8hCkp0daQ

[@lauratempestini5719]

If you had another Large pan you could simply pour it in a sieve over your pan.

[@shannahsnyder5653]

Was the brown rice parboiled? They puff bigger if parboiled

[@FoodTech101]

It was an 'easy-cook' rice. All shop bought easy-cook rices will be parboiled to cut down the cooking time.

[@mpat23]

I wonder how long do they last after popping?

[@FoodTech101]

In an air-tight container, quite a while I should imagine, as they have no moisture in them. A few weeks maybe, before they become a little less crisp.

[@elarcadenoah9000]

good video

[@FoodTech101]

Thanks for the feedback. You might also find the following video interesting: Homemade Coco Pops kzbin.info/www/bejne/a2q4o6d4l9RjqKssi=fGDzpA5SosdTX2lZ

[@user-sz6hm3bo1v]

Fry it after popping.lol ,aie fryer? Popcorn machine?

[@robertgreatsinger9179]

Ohhh nooo, he ruined it with bleached sugar...lol. Thanks Dr 101....

[@Steve-h-v]

What size sieve are you using please?

[@FoodTech101]

I can't remember the sieve size. I searched through quite a few before finding this one, and it was a while ago. I'll look online and see if I can see something similar.

[@lauratempestini5719]

@@FoodTech101Did you assemble a kit that you ha mentioned in your previous video

[@deomatiesultan]

I try to make pop rice I put the salt and the rice in the pot and it did not pop it burn and not pop

[@FoodTech101]

what type of rice did you use? it's also possible that the salt was not hot enough

[@bettiegrady]

😎👍🏽♥️

[@aprillord-brown432]

You took so long getting to take a bite I was certain they would all get soggy. Just by watching I might actually like the brown rice homemade bear.

[@P.T.Barnum]

So the rice isn’t pre-cooked at all?

[@FoodTech101]

The rice I used was an 'easy-cook ' rice, which 'is' parboiled.

[@P.T.Barnum]

@@FoodTech101but you didn’t boil it. You just put it straight from the box. I don’t understand. Does the rice come already parboiled in the box?

[@Serkunny]

Ya Uncle bens is parboiled and dried out again ​@P.T.Barnum

[@deomatiesultan]

My rice not popping

[@FoodTech101]

are you using a gas stove or an electric one? Also, what type of rice are you using?

[@lauratempestini5719]

What kind of brown rice are you using!! Yes the whole grain has everything THE FATHER intended with all its fiber, minerals and vitamins! So much better!!

[@FoodTech101]

In the video I use Uncle Ben's

[@shannahsnyder5653]

This is not fair rating brother, rice puffs are its own cereal and should not compare to rice crispiest.

[@FoodTech101]

I hear you.

[@fwmh]

What a waste of time!

[@FoodTech101]

Thanks for taking the 'time' to comment.