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- And think about your
life choices for a minute.
They haven't worked.
It's gonna be dangerous.
Insanely stupid and lethal.
(oil frying)
(crunching)
Oh my Gosh.
(triumphant music chime)
Hello, hope you're well.
Today is a very murky
day here in the kitchen.
It's very, very dark indeed.
The kids have just gone to school.
It's their first day back since Christmas.
They've had, like, two weeks off,
and everything's just (grunting).
But anyhow, it's all good here.
I'm nice and bright
and cheerful and happy,
and ready to serve up another
dose of video for you.
Let's roll back to 2018.
How weird does that sound?
It's actually only a week
ago as I film this right now,
but last year we attempted to make
our very own homemade cornflakes.
We did a project on it.
I had three different methods.
It was kinda crazy.
And I found one that worked a charm.
There's a crunch.
There's an innocence to it.
Yeah, some of you guys were
really loving that and trying it.
So thanks to everyone that's
tried any of my recipes.
I love it when you do that.
Remember to tag me on social media.
Absolutely adore it,
and it's the main reason why I do this,
but you were like, Barry,
you're the cereal killer.
Huh?
This is great!
Show us some more cereal.
So there's things like honey
nut cornflakes you wanna see.
Cheerios, all that.
But today, it's time for some
snap, crackle and pop action.
We're gonna make some homemade,
or we're gonna try, Rice Krispies.
Puffed rice.
Rice Krispies are one
of my favourite cereals.
It's something like a nice
light innocence about them.
They're toasted.
But by my research so far,
I've got three different methods to try.
Only downside is it does take quite
a long old time, doesn't it, folks?
So we need to get cracking right away.
It's the early bird catches the worm.
The early bird catches the Rice Krispie.
Alright, if you Google how
Rice Krispies are made,
Kellogg's themselves have actually
quite a nice video online.
This is a rice farmer.
That's quite a cool job, isn't it?
But Kellogg's, like,
they sort of tell you,
they tell you roughly how they're done.
- [Voice On Phone] Cereals that
have been family favourites
for generations.
This is crazy, right?
- [Voice On Phone] Using simple methods.
In fact, the way we make Rice Krispies
could be envisioned in your own kitchen.
- It starts to tell you
how you can do that,
but if I was snap, crackle or pop,
I wouldn't tell you how to make it.
Like, yeah, sure, here's
our secret recipe,
because I've seen blog posts of that.
Everyone's tried it, and it's rubbish.
So I'm gonna take my own kind of
inspiration of what they've done,
but then we've got two other versions.
So let's try their version first.
For that we need a saucepan.
Gonna need the big one later.
You'll see why.
200 grammes of rice.
(jaunty instrumental music)
Alright, Rice Krispies on the way.
- [Voice On Phone] Could be
envisioned in your own kitchen.
- Right, so it's just rice at the moment,
but remember what they said.
- [Voice On Phone] Cook it with sugar,
salt and malt flavouring.
- We're gonna put malt flavouring, sugar,
and salt in with this now and cook it.
Got it?
The only problem is I
don't really know how much.
A good sprinkle of salt.
A tablespoon of sugar.
And this is the malt powder,
which, I'm trying to
crack homemade Maltesers.
But that is all the ingredients
they say go in there.
Obviously, there's no quantities to go by.
So let's just keep cooking this up.
Okay, so whilst that rice is down there
just cooking away, this
is the second version,
which, again, is gonna take a long time.
This is just a genuine blog
post paragraph that I found.
I'll put it right here.
As it turns out,
and as you might have guessed,
Kellogg's isn't going to
divulge all the details
of the production process
in press materials,
just like I said a moment ago.
Even though Rice Krispies
start out as rice,
you aren't actually eating
individual popped rice grains.
The first step is to grind
the rice into a paste
with water, salt, sugar,
malt and vitamins.
I ain't putting vitamins in.
This slurry is even moulded
back into rice-shaped grains,
which are rolled out and then
cooked, dried and toasted.
Right.
Okay, so same amount of rice,
and apparently adding the
moisture by doing it this way,
I have no idea how I'm gonna shape them,
actually helps steam it so
they pop more when we fry them.
Toast.
So, gonna get quite a
high-powered blender thing
(uplifting instrumental music)
Oh my gosh.
(blender grinding)
Boom.
Oh, wow.
That worked really well.
We now add water, I don't know
how much, to make a paste.
Can you see it?
It's clumped together.
Brilliant.
What is what we want.
Feels a little bit like playing with sand
on the beach at the moment.
Yeah, that's a bit more
pasty, but can I shape it?
(laughing) That ain't shaping at all.
Oh no.
So apparently now it's a paste.
I should be able to pick one up.
It's holding its shape a little better.
Is that a Rice Krispie?
Should we class that as a Rice Krispie?
So you don't need to see this step.
Basically what I'm gonna do
is shape a fair few amount
of Rice Krispie shapes out
of this putty paste thing.
A little update.
The steps of rolling the
paste stuff is really tricky.
It's so powdery.
Look at this.
It kinda holds together,
but it's just so light,
and wants to fall apart.
I've done one though.
Lined tray because we're gonna dry it.
I preheated my oven to 100
degrees C, so really low,
'cause it's gonna dry out over two hours.
But before that, this rice is cooked.
Wow, that is a lot of rice.
Just for my own curiosity,
here's the pasty one and just some water.
This is why I'm probably
not gonna boil it.
I think it's just gonna perish.
You see it?
(laughing) Oh wow.
I don't think this method's gonna work.
I mean, that and the fact that
I don't actually have a rice mould.
Who has a rice mould?
So there's our rice.
Wow.
There's actually loads of it.
This is great.
I was worried that I
wouldn't have that much.
The important thing is to get it level.
You know, if you cook things
in the oven like vegetables,
if you pile them on top of each other,
they won't cook evenly and get charred.
You want a nice even, ideally flat, level.
I love how I'm talking about this
as if I know what I'm doing.
I'm gonna leave this while I try to
make a few more of the pasty ones.
There are some random chunks
just in the tray though,
so maybe I'll just scoop those out.
Not bother with it.
There we go.
Alright, so I've already
put the pasty blog tray,
that's the technical
term, you see, in there.
But there is our other rice going in.
This is two hours.
Alright, do your thing.
You know what else
takes two hours, Boston?
Homemade marshmallows take
roughly two hours, folks.
And I was hoping, if we can pull this off,
we can then make completely
fresh from scratch
Rice Krispie treat square things.
Let's make marshmallows.
This is how you do it.
Grab yourself a jug,
200 mils of cold water.
These are some gelatin leaves.
This is just gonna soften, okay?
Three eggs, egg whites.
Whisk 'em up.
A lot of sugar.
300 mils of water, liquid glucose.
A drop of vanilla extract.
Just stir it together
so the sugar dissolves.
Candy thermometer; one of the
best things for making sweets,
caramels, jams, all that stuff,
got the temperatures at the side.
We're taking it to 130C.
Which basically does translate to,
especially in the world of hot sugar,
which I think used to be
a mediaeval torture thing.
Like, do not touch it.
Like, be very careful
with this stuff, okay?
It's getting there.
You can see how hot that is already.
130C, boom.
Right, take this off the heat
and think about your life
choices for a minute.
In all serious, look
how dangerous that is.
It wants to hurt you.
I'm chucking in the water and the gelatin.
It will bubble, so
please be careful again.
And then we'll just gently stir.
And the heat that's in
there, oh wow, look at that.
It's gonna dissolve that gelatin.
Just stir it through.
It will calm down eventually.
Oh, look at that.
Where have you gone?
Just for a minute, get yourself the dish
that your marshmallows are
gonna set and cool into.
We need to line it.
Wrap Master 300 time, aka, cling film.
That'll do.
Oh, I actually ended up
putting another layer on there,
but what the heck.
So grab yourself a little
bit of sunflower oil.
We're gonna need a lot of that later on.
So here is a mix of icing
sugar and corn flour.
We're gonna need the rest for the top,
but we're just gonna, what the heck?
Sorry.
The really hot sugar gelatin mix.
It's gonna bring it together.
I've put it into a jug to make
it easier for this next step.
Get that out the way.
Eggs with soft peaks, you want
'em hard peaks, stiff peaks.
You know?
Tim Peake.
(upbeat instrumental music)
Right, now I've taken that
down to the lowest setting
because we're gonna carefully
add in that mixture,
which does look a little bit like a beer.
Trust me, you don't wanna
drink that; it's hot.
(upbeat instrumental music)
And now I'm just gonna keep
whisking for about eight minutes
and as we do that, the gelatin
mixture is gonna cool down
and start to firm to begin
the cooling process for the marshmallows.
(mixer running)
That's it.
(upbeat instrumental music)
Alright, hopefully you can
see the trails it was leaving.
It was noticeably thicker.
Now, that has been actually 10 minutes.
So in that goes.
Ah, yeah.
Now we leave this for two hours.
Ladies and gents, it's time.
Let's turn this oven off;
two hours on a nice low heat.
Hopefully you can get a feel
for what that's looking like.
This bit's really crispy,
and that's what we want.
We really wanted to dry it out.
As for this, don't really know.
(crunching)
No, that's just, like, a rock hard powder.
They haven't worked.
Now, with this one, I've
actually scattered them around,
so there are slightly more dry ones.
I think I'll go for these.
They must have been stacked on top
of each other a little bit.
The white bits, I don't know.
They're still just like normal rice.
So you want these toasty ones.
That needs to cool down.
So I'm going to stick it
in my garage for 10 minutes
whilst I tell you about the last option.
So the last one I'm gonna
try is the quickest of all.
This is from a guy called The
Fast Chef from two years ago.
It's quite an old school style video.
And he basically chucks sushi rice,
which is like a short grain rice,
into really, really hot oil.
Like, 230 degrees C.
And then basically he's got puffed rice.
So if this works versus the other methods,
I'm gonna be like, wow, okay.
There's no flavouring in
there; it's just the rice.
It's the comments in this video
that are the worst though.
People are saying didn't work,
burnt house down as a joke,
but then someone is
actually saying that they
actually literally did
nearly burn their house down
because if you watch that video,
you'll see when we adds the rice in,
the actual oil level with
it being 230C goes so high
it's gonna be dangerous,
so we'll do that last.
We're gonna build up to
that oil temperature.
Alright, so this is sunflower oil
about an inch high of that,
which is plenty enough.
It's quite a deep pan so it should give us
some allowance for that
sushi rice in a bit.
But the other ones, they
use the sunflower oil too,
but they're literally just you drop it in
and you see it sizzle
for five, 10 minutes.
That should create the puff.
Just going back to that sushi rice method
where it's five seconds
in 230C degrees oil,
I just checked the smoke
point of sunflower oil,
and that's 227 degrees.
So it wants me to take it
beyond the smoke point,
which is insanely stupid and lethal.
I'm not gonna do that.
So I'll probably cook that
sushi rice method in the same oil lower,
but obviously for longer than five seconds
and we'll just see if it works.
Nutter.
Okay, so this is one of those ones
that we made from the paste.
It feels more like a crouton now.
Let's hope it doesn't dissolve.
It's just sank.
What?
Why'd you have to go Titanic on me?
What's going on?
It might brown quite quickly.
Hang on, let's have a look.
It's staying in one shape there.
That's brown.
Definitely, definitely not a Rice Krispie.
Alright, here is my nice and
cold tray of dried out rice.
It's hard to explain
but the dried out rice
reminds me of when I was a teenager
and you get Chinese takeaway,
and you kinda leave it out overnight.
Next morning, yeah, you got dried rice.
That's basically what it's like.
Let's see what happens.
Ooh, ooh, it's risen to the surface.
And it's popped.
Look, they're like little maggots.
Let's get you out.
I'm gonna lower a load in,
but I'm gonna keep it in
the sieve like that, okay?
(popping)
Wow. (laughing)
A little longer.
No.
I think I have to break it
all up into individual clumps,
because it was much better
when it was on its own.
Whereas that's a big caterpillar of rice.
This time I've broke them up individually.
Oh dear.
What the heck is that?
It shrunk.
This isn't working.
No.
Oh my gosh, no.
So, yeah, that didn't
turn out too good either.
Look.
It's basically like egg fried rice.
The only chance we've
got now is the sushi rice
with that fairly dangerous
straight in the pan method.
'Cause I don't like how
dangerous this is gonna get,
I'm gonna take it and
pour the oil straight out
into a new pan with a sieve on.
So the oil will go in there
and the Rice Krispies will
hopefully sit in there.
I don't know.
We've got nothing to lose.
Okay, okay, come on, guys.
That's getting bigger.
Oh, it's starting to brown.
Oh, come on, come on, this has gotta work.
No, that's not working, is it?
Yup, they look more like sesame seeds.
Oh dear.
No, no, not nice at all.
The boiled, dried and fried.
Just rock hard.
And the extremely dangerous sushi one.
The colour looks good.
(laughing) No.
It's been a heck of a shift so far.
Marshmallows are set.
Some more of that corn
flour icing sugar mix.
If you get a little bit on your knife,
'cause it will get wet and sticky as you
slice into it, keep adding it,
but you can now slice this.
There we go.
Random shaped marshmallows.
I'm gonna use these to make
the Rice Krispie Treats.
We have no more Rice Krispies.
Three tablespoons of butter.
300 grammes of our homemade marshmallow.
And I hope, notice that is
the keyword after today,
that our homemade marshmallow will
melt just like normal marshmallow.
I mean, it should.
Alright, here we go.
And these things are called Rice Krispies.
Wow.
Off the heat.
Let that marshmallow
and butter mixture coat.
Oh my gosh, this could have been us.
Push it straight into a lined tin.
Oh, wow.
Flatten it down.
And my kids are gonna love me for this.
Okay, the Rice Krispies
aren't homemade yet.
I don't trust myself.
But that's homemade marshmallow, okay?
Is that good?
- Mhm.
- Mmm.
- Alright, cool, right.
The marshmallow is nailed.
Tomorrow we'll have one last
little go making this work.
Oh, it's Tetris.
Well, a graph of my success.
(vocalising)
Good morning, folks.
Last night, I'm not gonna lie,
I dreamt I was a Rice Krispie.
I've cooked so much rice,
and this morning, 6:00 a.m.,
I've cooked up a batch of three more.
We're gonna give this one more shot.
So down here we have some long grain rice.
We have some basmati rice.
And we have some sushi rice,
which I've cooked after washing it,
and once it's cooked again,
I've washed it again,
but this is very, very sticky.
It wants to hold its shape together.
I don't think that it's even
worth proceeding with this.
'Cause it just goes gummy like that.
We're gonna end up with massive
Rice Krispies like this.
I'm going for a non-fan oven,
slightly lower temperature,
and I'm gonna keep my
eye on it a little bit.
We're gonna spread the rice
out just a teeny weeny bit.
Make sure it's a single row,
and we'll see what happens.
We're having curries for
the rest of the week.
So that's going in normal, non-fan oven.
See the fans not spinning?
Alright, see you in two hours.
Okay, that has actually been three hours.
The two hour bake with the fan off
has actually helped a lot.
You can see that both the rice,
in fact, they've merged a
teeny bit; it's all good,
but the colour, it's still what it was.
It is hard still, but it's not
browned and toasted too much.
I'm excited.
For one last time, let's
try and make Rice Krispies.
I think the sieve is
the best way to keep it
sort of within the vicinity.
Actually, just put a couple in.
Yeah.
Just see what happens.
This is the long grain.
There we go.
Not much happening.
Come on, guys.
No?
Come on.
Move it about a bit.
Ooh, it does look a bit puffed, actually.
I can hear a popping.
Just a couple of them.
Oh, actually, it looks just like rice.
Oh, brilliant.
I'm gonna keep warming it until
we get to about 225, I think.
I've gone up to the smoking point
because maybe it is that
initial hit that goes (blowing),
that makes it explode,
because all it's doing
is basically making homemade
Chinese egg fried rice all the time.
Alright, so this oil with
the sieve in it is at 220.
See?
I'm expecting some craziness.
I want some excitement in my rice.
Nothing's happening.
Oh, there we go.
(gasping) Oh my gosh, forget the rice.
Where are you?
Forget the rice.
It's popped.
Yes.
Yes!
Look, there's little
things swimming around.
You know what?
After all this,
I think that Fast Chef
guy might've been right.
Bloomin' hot oil.
But with the good ones,
there's a lot of brown,
because I was too busy talking to you.
But I think we've got two Rice Krispies.
Small wins, people.
I'm gonna keep doing this for a bit.
And if I can get a few,
I think the long grain was better.
Come on.
Come on.
There you go, look.
It's actually popping.
Brilliant.
There's loads in there now.
Dangerous but awesome.
Look, you don't leave it in too long.
The ones at the bottom, they're
like, no, save yourself.
Women and children first.
We're gonna get brown and burnt,
but there's a couple there.
Oh, folks.
Was this worth it?
A question I've been asking
myself for a few days now.
I've gone through hell for this thing.
I'm shoving it all in my sieve.
I'm gonna leave the oil to cool down.
Let's try and get some more out.
We're going long grain
and basmati, all in.
Just want a few more Rice Krispies.
If I can get, like, six,
then that is good for a diet.
I mean, it's January;
everyone's having a diet,
so, you know, just six Rice
Krispies for breakfast.
Here we go.
Come on, let's get some puffage.
I really wanna see that puffage.
Yes.
Yes, yes!
Guys, look at that.
(angelic vocal music)
Holy schmoly.
This is exceptional.
I'm going out, I'm going
out, that's too much.
(laughing) We have done it.
There's my excited face.
Yes!
Like, no joke, I was so prepared to say
this is one of my first
ever proper fail videos.
And I was gonna ask you guys to make it.
But there we go.
So here we are then, folks.
This is a standard looking Rice Krispie.
All puffed up and looking gorgeous.
This is the batch that we first used
when we fried it on a lower temperature.
You can see it's got
brown outer sides on it.
Not so good.
But this is our puffed goodness.
Of course, there's brown within it,
but when you dig deep,
you rummage through,
have a little forage, you
find some absolute gold.
The only way to serve it up
is in my little ketchup dipping pot.
Sprinkle them in.
Some milk from my jug from Mini Food.
Sprinkle in some sugar on
with an eighth of a teaspoon measure.
I just like sugar on my Rice Krispies,
and also, that eighth
of a teaspoon measure,
yeah, we used that for the paste.
Remember that?
That seems like only yesterday.
That's because it was.
So here it is.
The smell, the malt particular,
and the sweetness from
the sugar from where we've
driven that in when we
boiled it up is awesome.
And I am just relieved and happy
and excited that we got it to work.
Looks like Rice Krispies.
Oh, mmm.
Whoops, I dropped one.
I've got like 10; I
dropped one on the floor.
A little bit more crunchier,
a teeny bit sweeter,
and they've got a real
nice malt twang to it.
It's almost like a sort of
subtle popcorny vibe to it as well.
Yeah, so, in conclusion,
I've gotta be honest, guys,
I don't really wanna be
doing that again in a hurry.
But you guys all wanna see Cheerios
and Cocoa Pops and stuff.
We did it.
Alright, just buy some
Rice Krispies, okay?
It's a fun project.
It's fun.
If you wanna do the
homemade Rice Krispie Treats
with that, it's gonna
take a long, long time.
But thanks for watching.
A lesson in persistence,
ladies and gentlemen.
Alright, gonna have some cornflakes.
♪ Check your level, playa ♪
♪ No matter what your style,
the kitchen's for me ♪
♪ Sideburns, moustache,
goatee, maybe all three ♪
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