The issue with organic boxed cereal is less clear. Examination of the ingredients for many brands seems harmless enough with just a few whole foods listed.
The apparently healthy label hides a nasty little secret, however. Violent factory processing is required to manufacture it.
Factory Processing Destroys Cereal Grain Proteins
This factory driven process, called extrusion, applies so much heat and pressure to the cereal grains that they actually liquefy. This slurry allows the grains to be quickly and easily shaped into the puffs, flakes, and other shapes that make each cereal distinct.
The manufacturing process used to make boxed cereal is so violent and denaturing that the proteins in the grains are actually rendered toxic and allergenic as a result. This is why whole grain boxed breakfast cereal is shockingly even more toxic than cheap boxed cereals made with white flour — because whole grains are higher in protein.
The more protein, the more toxic the boxed cereal.
What to do?
The good news is that unhealthy versions of processed foods like boxed breakfast cereal can usually be replicated at home using simple preparation techniques which do not denature the food or add toxins like what happens in a factory.
Homemade Rice Krispies
The recipe below provides an easy way to make rice krispies at home to enjoy as a cereal or to make rice krispies snack bars.
By making your own homemade rice krispies, you can enjoy all the crisp yumminess without taking the risk of developing food allergies or digestive issues from factory produced versions loaded with toxic grain proteins.
Rice Krispies Cereal Recipe
Make homemade rice krispies cereal yourself with leftover cooked rice. It is a far healthier option than synthetically fortified, GMO-ridden boxed cereals.
Combine rice and water in a pot. Note: It is best not to use wild rice or brown rice for this recipe.
Optional step to add extra digestibility to the rice: Stir in yogurt, buttermilk, lemon juice, whey or apple cider vinegar and leave covered on the counter for a minimum of 7 hours.
Bring pot to a boil. Cover with a tight fitting lid, reduce heat to a low simmer and cook for 10-15 minutes or until all the liquid is absorbed.
Remove pot from heat, crack the lid slightly and let cool.
Spread cooled, cooked rice on cookie sheets thinly so that the rice is no more than 1/4 inch thick.
Preheat oven to 275 F/135 C and dry the cooked rice for 2 hours.
Remove dried rice from the oven and let cool for 5 minutes.
Break the dried rice into chunks and drop one or two into the frying oil and leave for about 30-45 seconds. You will hear a popping sound as the cooked rice pops like popcorn.
When very lightly browned which takes less than a minute, remove the crisped rice from the hot oil with a stainless steel slotted spoon and place on a large plate covered with a clean tea towel to soak up excess oil.
Repeat until all the dried rice has been crisped.
Once cooled, break the homemade rice krispies into individual grains and store in a large glass mason jar in the refrigerator or cool cellar.
Serve homemade rice krispies in a bowl with milk or cream and a whole natural sweetener like sucanat or coconut sugar (where to find). Top with fresh fruit if desired.
Jasmine rice may be substituted for basmati rice if desired. Do not use wild rice.
Buttermilk, lemon juice, or ACV may be substituted for the yogurt but the taste of the cereal may be affected slightly.
If you accidentally end up with burnt rice in the first steps, the linked article provides an easy solution.
The homemade rice krispies may also be used to make rice krispies bars for school lunches and snacks. Click here for a homemade marshmallow recipe.
More Homemade Cereal and Rice Recipes to Try
Love these homemade rice krispies? Here are more healthy versions of boxed store cereals along with healthy rice recipes.
- Wheat or spelt cold breakfast cereal recipes
- Gluten free cold breakfast cereal recipe made with sprouted brown rice
- Grain free cold breakfast cereal recipes
- Homemade corn flakes cereal recipe
- Perfect yellow rice recipe
- Saffron rice recipe
- Rice cakes recipe
Sarah, The Healthy Home Economist
The Healthy Home Economist holds a Master’s degree from the University of Pennsylvania. Mother to 3 healthy children, blogger, and best-selling author, she writes about the practical application of Traditional Diet and evidence-based wellness within the modern household. Her work has been featured by USA Today, The New York Times, National Review, ABC, NBC, and many others.