rice cereal

Using only 1-ingredient, this Homemade Baby Rice Cereal is a simple and easy recipe to make baby!

Homemade Baby Rice Cereal

brown rice ((I prefer organic short grain))

water

liquid for blending ((water, breast milk or formula))

IMPORTANT STEP: Place the rice in a fine-mesh colander and rinse with water until the water runs clear.

Transfer the rice to a medium saucepan and add 2 cups of water. Bring to a boil over high heat, then reduce heat to low, cover with a lid and simmer for 35-45 minutes or until the rice is tender and the water is evaporated.  Each batch of rice cooks a little differently, so taste at 35 minutes to see if the rice is tender.

Remove the saucepan from the heat and let rest for 10 minutes, covered. If using breast milk or formula for blending, I would remove the lid and let the rice cool for 15 mintues.

Place the rice into a blender or food processor and add 1/2 cup of liquid of choice. Blend for 1-2 minutes on medium-high speed until completely smooth and creamy, adding in the additional liquid, if needed, until you have your desired consistency.

Serve or freeze for later.

https://content.jwplatform.com/videos/k0mSYzFP.mp4

Using only 1-ingredient, this Homemade Baby Rice Cereal is a simple and easy recipe to make baby! Plus, it is completely freezer-friendly and a perfect cereal to add to your freezer stash of baby purees. Great for 4 months and up – Stage 1 baby food.

How to Make Rice Baby Cereal

These toasty, golden, and caramel-y Rice Krispie Treats are made with brown butter and a secret ingredient.

Chewy, Gooey Golden Rice Krispie Treats

unsalted butter

vanilla extract

salt

Rice Krispies or crispy rice cereal

Golden Grahams

Line a 9 x 13-inch pan with heavy duty aluminum foil and lightly grease with softened butter or nonstick spray. Set aside 2 cups of the marshmallows.

Place the Golden Grahams in a resealable plastic bag. Using a rolling pin, the bottom of a dry measuring cup, or your fist, pound the cereal into smaller pieces. You don't want to pulverize it -- some pieces should be Rice Krispies-sized, some should be larger, and some should be crumbs.

In a large pot, melt the butter over medium-high heat (save the wrappers for pressing the mixture into the pan). After the butter is melted, it will begin to bubble, foam, and turn golden around the edges. Swirl or stir the butter as it continues to brown; eventually it will turn a dark golden color and smell nutty -- watch carefully as it will go from golden brown to burned quickly. (You'll see little bits of brown sediment forming; that's okay.) This whole process should take just a few minutes. Once the butter is browned, immediately remove the pan from the heat and add the remaining marshmallows, vanilla, and salt. 

Place the pot over low heat and stir the mixture with a wooden spoon until the marshmallows are completely melted. Remove the pan from the heat and add the cereals. Using a rubber spatula or wooden spoon, stir until evenly combined. Add the reserved marshmallows and stir until they are softened and partially melted (you want pockets of goo). Transfer the mixture to the prepared pan and, using the butter wrapper or damp fingers, press the mixture gently into an even layer. Let cool for at least an hour.

Use the foil overhang to lift the treats onto a cutting board, then cut into 18 to 24 bars, depending on how large you'd like them. Store in an airtight container at room temperature for up to 2 days.

<strong>Freezer-Friendly Instructions:</strong> To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for about an hour before serving.

Pumpkin Spice Rice Krispie Treats! Crisp, soft, and chewy, these easy gluten-free, vegan, and allergy-free Rice Krispie treats are perfect for fall or Halloween! No marshmallows needed, nut-free, loaded with real pumpkin, and topped with a dairy-free white chocolate drizzle! A lower-sugar recipe that's an ideal kid-friendly dessert or sweet snack!

Gluten-Free Pumpkin Spice Rice Krispie Treats (Vegan, Allergy-Free)

Cups Gluten-Free Crispy Rice Cereal

Cup + 2 TB Brown Rice Syrup

TB Pure Pumpkin Puree

TB Vegan/Allergy-Free Butter

Tsp Pumpkin Pie Spice*

Cup Allergy-Free White Chocolate Chips (optional, to top)

In a small pot, heat the brown rice syrup, pumpkin, butter, and spices over low heat for about 5 minutes, until the mixture thickens a bit and begins to bubble.

Add the hot syrup mixture directly to the rice cereal and gently mix and coat the cereal with a large spoon. You can use your hands once the mixture isn't boiling hot.

Line an 8x8 Square Baking Pan with parchment paper or wax paper.

Add the coated cereal to the lined pan and press the cereal down with the back of a large spoon or spatula until the top is even. If the mixture sticks too much to the spoon, grease it with some extra butter.

Now allow the treats to firm up in the fridge for at least an hour.

Remove the bars and cut them into 9 squares (or any shape you want).

Melt the white chocolate in the microwave with 30-second intervals until melted. Take a small spoon, dip it in the melted chocolate, and drizzle it over the cut bars.

All the chocolate to set (this should be rather quick), a few minutes in the fridge before serving your bars or storing longer term!

love that this is a no bake recipe and can be enjoy right away. bonus that its dairy-free! thank you for sharing

What a great spin on the typical rice krispy treat! These look so delicious and fairly simple to make, so I am really excited to try them out. Thank you for sharing your recipe!

https://content.jwplatform.com/videos/xXJ3f1KE.mp4

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The most viewed rice cereal recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine