Rice Cereal Recipes

CRISPY CEREAL MIX

Steps:

• Preheat oven to 250 degrees F (120 degrees C). Melt the margarine in a 9x13 inch baking pan.
• Remove baking pan from oven. Stir in the Worcestershire sauce, garlic powder, seasoning salt and onion powder. Gradually mix in the nuts, pretzels, bagel chips, crispy corn cereal squares, crispy rice cereal squares, and crispy wheat cereal squares. Evenly coat all ingredients.
• Bake approximately 1 hour in the preheated oven. Drain on paper towels.

COCONUT AND CINNAMON RICE CEREAL

Steps:

• Cook butter in a small saucepan over medium heat until beginning to brown, 2 to 3 minutes.
• Grind uncooked rice in a blender until grains are broken; add to butter, cook and stir until lightly browned, about 5 minutes.
• Stir coconut milk, water, sugar, and cinnamon together in a bowl to dissolve sugar; gradually add to rice, stirring constantly.
• Reduce heat to low, cover saucepan, and simmer until rice is tender, about 20 minutes.

RICE CEREAL ENERGY BARS

Steps:

• Combine the sesame seeds and sunflower seeds in a dry skillet over medium heat. Cook, stirring until fragrant and toasted. Salt lightly, and set aside to cool.
• Combine the dates, raisins, apricots, cherries, chocolate chips and the toasted seeds in the container of a food processor. Pulse to chop until small but not pasty. Transfer to a large bowl, and mix with oats and crisp rice cereal.
• In a small glass bowl, mix together the corn syrup, sugar and peanut butter. Heat in the microwave until bubbly. Stir in the powdered milk, vanilla, and almond extract. Pour the peanut butter mixture over the bowl of cereal and goodies, and mix with a wooden spoon until everything is evenly coated.
• Press the mixture into a greased 10x15 inch jellyroll pan using wet hands. Cut into squares, and allow to cool completely before removing from the pan.

CRISPY RICE CEREAL CHOCOLATE CHEESECAKE RECIPE BY TASTY

Steps:

• In a large saucepan over medium heat, melt the butter.
• Add the marshmallows and stir until melted. Add the crispy rice cereal and stir to coat.
• While the crispy rice cereal mix is still warm, transfer them to a greased 10-inch (25 cm) springform pan.
• Using a greased measuring cup, press down into the cereal to form to the pan. Press the edges against the springform pan to create walls. Set aside.
• Place the chocolate in a small microwave-safe bowl and pour the heavy cream on top. Microwave in 30-second intervals, stirring until melted, about 1 minute.
• In a large bowl, mix the cream cheese, sugar, and vanilla until smooth.
• Pour in the melted chocolate and stir to incorporate.
• Add 1½ cups (90 g) of whipped cream to the chocolate mixture and fold with a spatula until combined.
• Pour the cheesecake mixture into the crispy rice base and smooth the top with a spatula.
• Refrigerate for 3-4 hours or overnight, until the cheesecake is set. Release the springform.
• Put the remaining cup of whipped cream in a piping bag fitted with a star tip and decorate the top of the cheesecake.
• Use a vegetable peeler to shave the chocolate into the middle of the cheesecake.
• Slice and serve.
• Enjoy!

MOM'S SWEET RICE CEREAL

Steps:

• In a medium saucepan -- bring water and 1/2 Tbl butter to boil.
• Add rice and stir to combine. Remove from Heat and cover 5 minutes.
• Add sugar and 1/2 Tbl butter, stir to combine.Serve in your favorite cereal bowl, add milk and sprinkle with cinnamon Sugar mixture.

CLASSIC CRISPY RICE TREATS

Steps:

• Line a 9-by-13-inch baking dish with aluminum foil, leaving a 2-inch overhang on each of the longer sides. Spray the foil lightly with cooking spray.
• Melt the butter in a large pot over medium heat. Add the marshmallows and cook, stirring occasionally, until melted and smooth, about 5 minutes. Remove from the heat and stir in the vanilla and salt.
• Working quickly, add the rice cereal to the pot and stir with a rubber spatula until evenly coated. Transfer to the prepared baking dish and press into an even, compact layer. (Spray your hands with a little cooking spray to keep them from sticking when pressing the cereal mixture into the pan). Decorate with toppings if using (see Cook's Note).
• Let sit at room temperature until firm, about 30 minutes. Cut into 24 squares. Store the cereal treats at room temperature in an airtight container for up to 3 days.

GHOST CRISPY RICE TREATS

Steps:

• Line an 18-by-13-inch rimmed baking sheet with parchment paper.
• Melt the butter in a large pot over medium heat. Add the marshmallows and cook, stirring frequently, until melted and completely smooth, 3 to 4 minutes. Remove the pot from the heat and fold in the cereal until combined. Transfer the mixture to the prepared sheet pan. With wet hands, evenly press the mixture into the pan until packed in tight. Let cool to room temperature, about 30 minutes.
• Using a 3.5-inch ghost-shape cookie cutter, stamp out 15 ghosts and transfer to a wire rack set inside another rimmed baking sheet. Place any scraps in a microwave-safe bowl and microwave at low power until they are pliable again, about 15 seconds. With wet hands, press the scraps back into the parchment-lined baking sheet. Let cool to room temperature, about 30 minutes. Use the cookie cutter to stamp out as many more ghosts as possible. Repeat with any scraps, if desired.
• Meanwhile, add the white chocolate to a medium microwave-safe bowl. Microwave in 30-second increments, stirring in between, until the chocolate is melted, about 1 minute 30 seconds.
• Spread some of the melted chocolate on top of each ghost then sprinkle with the white sanding sugar until covered. For each ghost, press in 2 chocolate chips for the eyes and 1 chocolate chip for the mouth. Let sit until the white chocolate hardens, about 10 minutes. Serve or store in an airtight container at room temperature for up to 5 days.

CRISPY RICE CEREAL-COATED FRIED CHICKEN

Steps:

• Pour the oil halfway up the sides of a very large cast-iron skillet. Heat the oil to 350 degrees F.
• Line a rimmed baking sheet with parchment paper. Line a second rimmed baking sheet with a cooling rack. While the oil heats, combine the flour and House Seasoning in a shallow dish. Whisk together the milk and eggs in a separate shallow dish. Place the crushed cereal in a third shallow dish. Season the cereal with salt and pepper.
• Sprinkle the drumsticks with salt and pepper. Dip the chicken in the seasoned flour and coat completely. Dip in the egg mixture, then dredge in the rice cereal, pressing to coat evenly. Place on the parchment-lined baking sheet.
• Fry the chicken, in batches, in the hot oil until golden brown and an instant-read thermometer inserted in the thickest portion (avoiding bone) registers 165 degrees F, 18 to 20 minutes. Remove to the wire rack to drain.
• Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.

HOT RICE CEREAL

Steps:

• In a medium sized saucepan, combine the rice, milk, margarine, and salt. Add the raisins too, if you're using them. Stir the mixture mover medium heat until it is heated through, and he margarne is melted. Simmer for a minute or two to thicken. Serve immediately, while it is hot.
• Cooked wheat or bulgur may replace the rice, if desired.

HOT RICE CEREAL WITH NUTS AND RAISINS

Steps:

• In a medium pot, combine rice, milk, and maple syrup over medium-high. Bring to a boil and cook, stirring occasionally, until thickened slightly, 3 minutes. Divide among four bowls and top with almonds and raisins. Serve with nutmeg or cinnamon.

HOMEMADE BABY RICE CEREAL

Steps:

• Get out your electric spice or coffee grinder and clean it well.
• Pop a tablespoonful in the grinder and whizz until it is powder[about 30 seconds].
• Cook in a little water.