Hello, welcome to FoodTek 101. Now today, I'm going to make something a little bit different. You choose an amazing place because there are a way it connects you to people and cultures from all over the world. And lots of different ways of doing things. In one of the videos I've watched recently which I thought was really interesting and I put a link to it in the information below. Was how to make rice crispies. And in particular, the video I was watching was I think based in some like India in like an rural setting. And they're making it a natural way. So they weren't making it in a big factory. And to do that, they had the rice and they sort of washed the rice and then they dried it out. And they put it in some really boiling sand and it's popped a bit like popcorn. I thought that's interesting. I wonder if I could do something like that. Now I don't have the sand. I don't have the same roll equipment that they use. And I'm only barely understanding how it actually works. But I'm going to try and do a version of that. But instead of using hot sand because I don't have any hot sand, I'm going to use oil. And I've got some plain whole grain rice. So I'm going to have a goal see if I can make rice crispies myself or home. And not quite know how to do it in the Kellogg's factory. But I'm going to make some myself. And let's see what comes out like. Let's get started. All right. So as far as I can understand, this is a procedure I think you do. And not entirely sure why every stage is in there. I'm just going to try and copy what I've seen them do. And I will see what kind of results we get. So the first thing that they seem to do, and this is me watching them in a roll setting so I don't. I can't see clearly and there is no description. But I think the first thing to do is add a little water to the rice. Not much. And then they spend quite a bit of time mixing it through. Not entirely sure why. My guess, if I was trying to work it out from a food tech science point of view, is that mixing the water a little bit of water gets in a little bit of water, gets inside the actual grain itself. And some might must soften or pre-do something. So when it goes into the hot environment, maybe the suddenly vibration of the water on the inside makes it swell up and burst. I don't know. I'm not entirely sure. I looked at this stage and thought maybe the stage is necessary. But I'm going to go as clear to what I saw them do as possible. I'm going to add a little water and then to bring it back up to a three minutes, mixing all the way through. Don't know why, but I'm going to do that myself to happen. Okay, so I'll mix it around for about two or three minutes. I can't tell exactly what the themselves actually made. It's I think some of those starches are starting to be released. I don't know if it's the adaptation or the water. I'm not entirely sure what the stage does. Maybe I have to experiment to do with or without for now. And then try and copy what I thought I think I saw them doing as best as possible. And let's see what kind of results we will get we get. So the next thing I saw them do, which is interesting, is after they just spent all the time putting the water in and just mix it around, they spent about five minutes slowly drying it back out again. So, so let's go over to the hob and the drying out stage. So while done, I just dropped in the rice. And on the video, which I was watching, they seem to after they've put the water moisture in, they seem to have dried out the rice. So what I'm going to try and do now, I'm just going to try and dry it out on the stove. Like I said, I'm not quite sure what the set that the stage does. But I'm not quite sure if I'm going to get rice crispy. It's the first time I'm doing it, but we'll see. So I'm going to boil it and dry these out for a good five minutes. And then return back to see what we get. Okay, I've been sold dry them out now for about five minutes. I think they're dry. I think they're supposed to be dry. So I'm going to stop that now. So far, we've sort of half soaked or mixed in a few tablespoons of water into our ice grains. And then we're drying them out again. And I'm not sure is that what the set's made. The rice game seem a little softer. I think my little more translucent. So maybe it's done something the next stage now. When I was watching a video, what they did, they actually dropped. They actually put the rice into hot sand. So they had sand on like a bowl thing that's even cold. And as soon as the sandwich in the mix, the sand all around. So heat would all around the rice. And they started to just pop up like pop up like rice crispers. And then they sifted out the sand and put the rice pieces once I and the sand back in the heat. Now we don't have sand. Maybe I'll try and I'll get some sand and clean it and try it another time. So instead of using sand, I'm going to use oil because I've also seen a technique done using oil. Not quite as healthy because obviously we're using it. We're sort of frying it away. But at least let's see by what experiment if we get a similar kind of results. Pouring some oil. Now the cool thing about this is that I've never done this before. So I don't know what I'm going to get. And I'm still thinking and I'm into mine to think, well, the fact that it doesn't come out well. I'm even going to show you my failed attempt. But maybe I will maybe I won't. So you see this, maybe I'm going to see it because it actually worked. We shall see. Anyway, I'm going to heat up the oil and then I'm going to drop one rice grain into to what happens. And if that appears to be a success, then I'll drop a few more and then we'll see what happens. And I'll fish them out with this. I'll throw on the green in. Come out, I call top corn. Come out like what I call rice crispies. I don't know. Not working out yet. Nope, this hasn't worked as far as I'm concerned. So I'm going to try a couple more grains. The temperature is a little bit higher. And then what I'm going to do because it's not that's not worked. I'm not going to dump all my grass in there. I'm going to cook the rice. Then try it again. So it comes out. Okay, so I'll cook the rice now and it's just just let it dry out a little bit on this sort of sieve. And to make it dry out further, I'm going to put this in the oven. Just so it gets really, really dry. I've got to put all the water out next step, dropping the oil. Let's see what happens. Let's see if it ends up at some part of this process with anything looks like rice crispies. So I'm going to pop this in the oven just to kind of dry this out a little bit, maybe for half an hour or so. Don't root her. Okay, so our rice is out of the oven. It's been kind of half cooked and then fully dried out. I'll dip into here. All right. Okay. What I'm going to do now is drop it into heat up our oil. Drop it in. See what happens. All right, I've preheated it. It's always pretty hot. And then throwing some rice. Let's just see what happens. Woo! Here we go. Just kind of works. I'm going to do my throw it all in. What the heck. Woo! Here it's not crumbling, crumbling and popping. There we go. Pour it off. Some puffed rice. There you go. It's worked. A little bit of a tank consuming process, but I'm sure if you would have been a bad chicken before. Now, depending on what kind of rice you would have been using, how far it fluffed up. This is just whole grain rice. Maybe I'll try again with different types of rice. But that's not a bad result. There we have it. How to make rice crispies. I think that's been a decent and successful experiment. I think we can get even better results if we use the same kind of rice that is actually using rice crispies. But for this particular whole grain variety, I think we can at least see that it has popped up. It's crispy. It's paid quite a nice. I think we'll call that success. Point to do now. Put it in the little container. And we've got a nice taste of cereal to use. Or snack, whenever we want. So once again, thanks for joining us at Fruittet101. Don't forget to like, share and subscribe. Fruittet101 is now also on Facebook and Instagram. And you can also get us by email at admin at Fruittet101.co.uk. As always, my name's Mr. Leiber. Fruittet101 is from Facebook and Instagram. And you can also get us by email at admin at Fruittet101.co.uk. A thing with me, no.