Whole grain rice crispie treats

15 years ago

Having inherited some free marshmallows, I made some rice krispie treats. I had posted a while back about trying some other types of cereal to make them a teeny bit more healthy. So I got some brown rice puffed rice cereal in the health food store, and added some lowfat granola and grape nuts, for more grain variety. They turned out good, but I have to say I am a rice crispie treat traditionalist. I like mine with just the puffed rice. The recipe called for six cups of cereal. I used four cups of the brown puffed rice, one cup of grape nuts and one cup of Kellogg's lowfat granola. One of the main things I don't like is the granola, mainly because I had forgotten how incredibly SWEET Kellogg's lowfat granola is. Ugh!! And now I have a whole box of it! To me, they just taste like gritty rice crispie treats now.

I don't even think I like the chocolate ones. Maybe a little. Next time I'm going to try with some ground peanuts.

I went from one problem to the other. I had to use up the marshmallows, now I have to use up the lowfat granola. I eat it on yogurt, but not too much, due to the cloying sweetness it has.

Sort by:Oldest

Comments (6)

jcrowley99
15 years ago
Does the brown rice puffed cereal have any nutritional value? Rice crispies don't really have much value, but I must admit I love rice crispy treats too. I too have tried making them so they are better for you. I can't eat nuts, but my son likes them with peanut butter or with nuts mixed in. I have tried making them with other cereals also, but I have to agree with you that the traditional recipe tastes bests.

Joanne
User
15 years ago
Here's a recipe from Alton Brown for Brown Rice Crispy treats.

Brown Rice Crispy Bar
Recipe courtesy Alton Brown, 2005

3 ounces puffed brown rice, approximately 6 cups
3 tablespoons flax seed oil, plus extra for the pan
1 tablespoon orange blossom honey
7 ounces mini marshmallows, approximately 4 cups
3 ounces toasted slivered almonds, approximately 3/4 cup
1 1/2 ounces coarsely chopped dried cranberries, approximately 1/3 cup
1 1/2 ounces coarsely chopped dried cherries, approximately 1/3 cup
1-ounce dried blueberries, approximately 1/3 cup
Lightly coat the inside of a 13 by 9 by 2-inch metal pan with oil and set aside.
Preheat the oven to 425 degrees F.
Spread the brown puffed rice evenly on a sheet pan.
Toast in the oven for 4 minutes, stirring occasionally. While the rice is toasting, prepare the marshmallow mixture.
Place the oil, honey, and marshmallows in a large mixing bowl set over a pot of gently simmering water. Stir until the marshmallows are melted, approximately 4 to 5 minutes. Once the marshmallows are melted, quickly add the toasted
brown rice, almonds, and fruit and stir to combine.
Coat your hands or a spatula with oil and spread the mixture evenly into the pan.
Once the mixture has cooled completely, cut into squares and store in an airtight container for 1 to 2 weeks.

I haven't tried them yet, but his stuff is usually pretty edible!?
Related Discussions
How to cook brown rice?
Q
Comments (24)
Am I the only one who always cooks brown rice with chicken stock? If IÂm in a hurry Â I throw it into the rice cooker Â perfect every time. Otherwise, I use this recipe: Brown Rice Pilaf 55 min : 5 min prep SERVES 4 1 tablespoon olive oil 1 tbl butter 1 small yellow onion, chopped 3 garlic cloves, minced 1 cup long grain brown rice (not instant) 1/2 cup Vermicelli (check Mexican isle - El Guapo Pasta) 2 1/2 cups fat-free low-sodium chicken broth or vegetable broth salt & pepper, to taste 1. Heat oil & butter over medium-high heat. Add onion and cook, stirring, until onion is golden, about 5 minutes. 2. Add garlic, rice, and spaghetti and sautÃ© for 1 minute. 3. Add broth, and season with salt and pepper to taste; bring to a boil. Cover and reduce heat to low. 4. Simmer until rice is tender and most of the liquid is absorbed, about 45 minutes. Fluff with fork.
...See More
Corn Flour vs Brown Rice Flour
Q
Comments (14)
Oh, no! Bad sentence on my part. Southern California. We had a wonderful Syrian bakery that made brilliant pita. I still miss them. My heart breaks for what has happened there, but I've never been to Syria. You haven't said why you're eschewing "enriched flour" and don't need to, but white flour products are required by law to use vitamin enriched flour, and even most home baking white flour (bleached or unbleached) is enriched and has a little malted barley flour in it as well, which has a lot of an enzyme that's needed for rising. Unless you have a specific problem with one or more of the vitamins or the barley, the enrichment shouldn't be a problem. Maybe you're just concerned that there's white flour in there. White flour is often added to whole wheat flour to make the rise spongier. Sometimes vital wheat gluten is added to strengthen the gluten (the bran in the whole wheat can weaken or cut it). Wheat gluten can be isolated by hand by washing the wheat and kneading out the starch, and has been done for centuries, so it's not a weird industrial product. Anything that's made with white flour in the U.S. uses enriched flour. There may be some places that mill and sift their own flours that do not, but that's an extremely rare exception. Therefore, I would guarantee that the Lebanese pita are made with enriched flour. The thinner thing is probably a lack of leavening. Even in the Middle East, nowadays, the pita have leavening and are a bit spongy. That's not traditional. :) I haven't seen Kontos, and I'd guess it's an East Coast brand. I don't doubt that it's good! Whole Foods might be a better place to get 100% whole wheat, however, unless you can find a Middle Eastern or halal store where people are into the "new" kind of dietary laws (no white flour, pasture raise livestock, etc.). Maybe try stores near the colleges? College kids tend to be into better eating. Turlock is from California. I know they freeze to ship it to avoid preservatives, so you might find it there, but more likely the Whole Foods have something local. Good luck on your quest.
...See More
whole grain baking
Q
Comments (22)
Second the KAF "Whole Grain Baking." As with any recipe book, you won't necessarily like everything you try, but there's a wealth of information on whole grains, some helpful strategies for incorporating them into your baking and tips on other amendments (like orange juice) which can counteract the bitterness of some grains. I also second Grainlady's recommendation for the Kansas site. Just allow enough time for your visit; it's a rich resource. I'm fortunate to be an hour's drive from Bob's Red Mill, which is a great resource. I've also found them to be very meticulous about the flour they shelve in stores. I've never run across a rancid bag yet. That's handy for something like a flour you might use infrequently (like garbanzo) or a new flour you just want to try. Another source I've found is brewing suppliers. Of course, you have to be in or near a metropolitan center, but I've found a wonderful variety of malted grains perfect for English-style Granary loaves. It's fun to browse the bins "taste-testing" different grains. Carol
...See More
Butter or margarine for Rice Krispies Treats??
Q
Comments (17)
I've never made rice krispie treats! Almost shocking..lol. Not sure I've ever even eaten them either. Wonder how that happens?? Rice Krispies are one of my two fave cereals, along with Cheerios, so I often have them in the house. I really like marshmallows, even having been known to roast one over a lighter a few times, so how have I missed making these? Do you think they can be made with marshmallow fluff? I have that in the house most of the time. Never have the mini marshmallows although Christy did buy me a bag of those giant ones a couple months ago. LOL.
...See More
dgkritch
15 years ago
lpink, can you toast some oatmeal and mix it with your "too sweet" granola? Might tone it down a bit.

Or use as a topping on cobbler or coffee cake (cut back the sugar just a little in the recipe.

Deanna
jcrowley99
15 years ago
Hey, there's a thought! I wonder how toasted oats would tasted mixed with the rice crispies in rice crispy treats? Has anyone tried that?

Joanne
deniseandspike
15 years ago
I made the rice crispie treats with the whole grain oat cheerios instead of the rice crispies and my son seems to like them just as well.
seagrass_gw Cape Cod
15 years ago
This post reminded me of a page I saved about Rice Krispie treats while I was cruising around TasteSpotting. I think you could cut the shapes for any holiday. The chocolate really would put them over the top.

seagrass

Here is a link that might be useful: Joy the Baker

Whole grain rice crispie treats

Comments (6)

jcrowley99

User

Related Discussions

dgkritch

jcrowley99

deniseandspike

seagrass_gw Cape Cod

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US