Crisp Rice?

Can you ever "crisp" your rice? What is crisp rice exactly and can you actually make it like how you could dry your own fruits and that stuff? Thanks!

what do you mean by crisp rice?  Do you mean like rice krispies?  Or do you mean the crust of rice that forms in the rice cooker and is considered a delicacy by Persian cooks?  Or maybe you're refering to something else. 

 

i'm referring to rice krispies

I've never heard of making cereal from scratch before.

I guess that's a bit of a stretch to "crisp" your own rice... but wouldn't it be cool if you could make your own breakfast cereal? Like wouldn't you want to do that? I would 'cause I would know exactly what's in it. That's why I'm on a mission of finding recipes to store bought items such as... GRANOLA BARS! and the such... which right now I'm trying to master granola bars but maybe I will get the hang of it one day.....

You'd have to get rice flour and know how much of the other ingredients they put into Rice Krispies, then you'd need the equipment to form the little shapes.  They are not just crisped up rice, but an industrially formed and baked goop.  Not very appetizing when you think of it that way!

Granola is easy to make, or you can make the uncooked version - muesli, even easier.  I'll keep my eyes open for cereal recipes for you.

granola is easy to make but when I make granola bars it either doesn't stick together, too soggy, or too hard. I made granola bars and it got too soggy ( I overdid the apple sauce) and so I broke them up again into a bowl adding some dry oats and crisped rice and yeah I didn't start toasting it yet but I am thinking about doing that soon. I love the mixture I made but the fact that it's too soggy and everything makes it annoying. Is there anything I could do? I want to make nice granola bars but I don't want it to be too fattening. I have marshmallow fluff if I could do anything with that to make the bars stick together. Have any suggestions?

Thanks so much for the help btw

-hananabanana 

From http://en.wikipedia.org/wiki/Crisped_rice

It is created in much the same way as popcorn; in short, the reaction of both starch and moisture when heated within the shell of the grain. Unlike popcorn, rice kernels are naturally lacking in moisture and must first be conditioned with steam.

Crisped rice can be created by heating the steam-conditioned kernels either with oil or in an oven. The latter process is used to produce Rice Krispies breakfast cereal as well as the crisped rice used in Nestle Crunch, Krackel, and similar chocolate bars. Though not as dramatic a change when compared to popcorn, the process and end result are the same.