How to make homemade Rice Krispies!! (Rural Indian method) #muri #pori' #பொரி

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POPCORN, pops because the kernel has moisture inside. When heated, the pressure from the moisture, builds up and pops. The reason they put the rise in water first is to saturate the inside with moisture. Then they dry out the outer part of the rice, leaving moisture inside but hardening the outside. When heated, the pressure builds inside untill the harder outside cannot hold it. Wa la, you have puffed rice. The salt, sand or oil, is the way they surround the rice more or less evenly with heat.

You don't need black salt. You can do this even with table salt. Initially it is white, but browns and blackens over a period of time. You can reuse that salt for multiple batches. That's what you saw in the video from India. However, this is different from rice krispies, this is called puffed rice.

The ready-made stuff is over-processed rubbish, for which you pay much, much more. Great video!

I can cook my rice (usually jasmine or basmatti) in 10 minutes by soaking it - I usually do this overnight. This is an ancient process that makes grains more digestible.

I live in Canada. It took 6 different store including Bulk Barn and Denningers and we could not find Black Salt. While we were at the last store, a customer suggested a place called Punjab's. Punjab's was where it was. We grabbed 2 bags. I am making this for a Christmas gift for my Grandchildren. The Recipe with instructions will be printed out on an index card and ribbon with a mason jar of black salt and a bag of Parboiled Rice which is also known as Converted Rice. I will be using just White Rice for their present. I'm also placing this present in a deep frying pan from Dollarama. This will make a nice gift. I have been trying to help my daughter to think "outside the box" when it comes to buying processed foods. I think I have nailed it! I am also going to try other Homemade Cereals.

Also, sieve your salt into your pan, remove any pieces that don't pass through. You won't have to worry about separating after cooking. 😊

I’ve been trying to find the perfect YouTube video to learn to make puffed rice easy, this was the ONLY one that I found which had all the measurements and simple explanations plus credits given, so THANK YOU SO MUCH you have saved me from embarrassing myself in my cooking exam❤

lol.. i'm 55 yr old.. my mom made this for me.. and i still make them.. my kids grew up with homemade cereal never store bought.. hope you enjoy them

Irony is that INDIANS underestimate their cultural technology. There r so many cooking, baking, pickling, PROBIOTICS, and steaming food techniques, one can't find anywhere.

Churmure/ murmura/ muri . Nice job. You can make so many dishes from this. I can tell you one- Add chopped onion, tomato, green chilly, fresh coriander, grated carrot, lemon juice and salt and little chilly powder again. And you got yourself a lip smacking 'healthy' snack. We call it 'Masala Mandakki'.

Puffed barley is also wonderful and it used to be in the cereal Sugar Pops

If you put the sieve on a bowl and lift the wok off the flame and pour the contents into the sieve, the rice will be more evenly toasted. 😊

The ammount of research and dedication you put into this endeavor is much appreciated. Thank you!

The same can be done with wheat. You need to precook it like the rice was. It serves the purpose to also leave a tiny bit of water inside the grain. The tiny bit water of water is what makes it pop. When the rice/wheat/corn is heated, the water boils but cannot escape quickly enough, so it expands quickly and puffs the grain. Great video!

Empires have been built on simple ancient food "secrets": Beverages from flavored and/or sweetened carbonated water, leftover scraps of potatoes formed into tots or patties, puffed or extruded rice, wheat or corn made into breakfast cereals, meat and meat scraps pressed into loaves and sliced into deli or luncheon meats, and the use of fermentation to produce yogurt and cheeses from milk.

Wonderful!! Helpful inprovement: have an extra bowl put sive over it. When crispys are done , dump into sive, shake. Dump salt back into your walk. Quick ! no left behind burnt rice.

The algorithm is astounding. I thought about making Rice Krispies yesterday I didn’t Google or search anything and here. This is on my feed today.

About 50 years ago I had " sizzling rice on a stick" at a take out shop in Paterson NJ. It was such a treat . Best I can describe it is a chop stick dipped in a thick sauce ,soy sauce based . Then rolled in what I suspect was this rice pre popped . plunged vertical in hot oil . Never before or since have I found that dish on any menu .

They changed Rice Krispies in South Africa. It is now full of sugar or fake sweetners, gmo's and is mixed grains, not even rice anymore. Thank you for this video.