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.

Heat small pan filled with 1 inch of expeller pressed coconut oil to 375 F/190 C using a digital food thermometer. Take care not to heat the oil higher than this temperature or it will cause free radicals called acrylamides to form in the oil.

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.