Best 17 Rice Cereal Recipes

MOM'S SWEET RICE CEREAL

Steps:

• In a medium saucepan -- bring water and 1/2 Tbl butter to boil.
• Add rice and stir to combine. Remove from Heat and cover 5 minutes.
• Add sugar and 1/2 Tbl butter, stir to combine.Serve in your favorite cereal bowl, add milk and sprinkle with cinnamon Sugar mixture.

CRISPY RICE CEREAL CHOCOLATE CHEESECAKE RECIPE BY TASTY

Steps:

• In a large saucepan over medium heat, melt the butter.
• Add the marshmallows and stir until melted. Add the crispy rice cereal and stir to coat.
• While the crispy rice cereal mix is still warm, transfer them to a greased 10-inch (25 cm) springform pan.
• Using a greased measuring cup, press down into the cereal to form to the pan. Press the edges against the springform pan to create walls. Set aside.
• Place the chocolate in a small microwave-safe bowl and pour the heavy cream on top. Microwave in 30-second intervals, stirring until melted, about 1 minute.
• In a large bowl, mix the cream cheese, sugar, and vanilla until smooth.
• Pour in the melted chocolate and stir to incorporate.
• Add 1½ cups (90 g) of whipped cream to the chocolate mixture and fold with a spatula until combined.
• Pour the cheesecake mixture into the crispy rice base and smooth the top with a spatula.
• Refrigerate for 3-4 hours or overnight, until the cheesecake is set. Release the springform.
• Put the remaining cup of whipped cream in a piping bag fitted with a star tip and decorate the top of the cheesecake.
• Use a vegetable peeler to shave the chocolate into the middle of the cheesecake.
• Slice and serve.
• Enjoy!

RICE CEREAL ENERGY BARS

Steps:

• Combine the sesame seeds and sunflower seeds in a dry skillet over medium heat. Cook, stirring until fragrant and toasted. Salt lightly, and set aside to cool.
• Combine the dates, raisins, apricots, cherries, chocolate chips and the toasted seeds in the container of a food processor. Pulse to chop until small but not pasty. Transfer to a large bowl, and mix with oats and crisp rice cereal.
• In a small glass bowl, mix together the corn syrup, sugar and peanut butter. Heat in the microwave until bubbly. Stir in the powdered milk, vanilla, and almond extract. Pour the peanut butter mixture over the bowl of cereal and goodies, and mix with a wooden spoon until everything is evenly coated.
• Press the mixture into a greased 10x15 inch jellyroll pan using wet hands. Cut into squares, and allow to cool completely before removing from the pan.

HOT RICE CEREAL WITH NUTS AND RAISINS

Steps:

• In a medium pot, combine rice, milk, and maple syrup over medium-high. Bring to a boil and cook, stirring occasionally, until thickened slightly, 3 minutes. Divide among four bowls and top with almonds and raisins. Serve with nutmeg or cinnamon.

COCONUT AND CINNAMON RICE CEREAL

Steps:

• Cook butter in a small saucepan over medium heat until beginning to brown, 2 to 3 minutes.
• Grind uncooked rice in a blender until grains are broken; add to butter, cook and stir until lightly browned, about 5 minutes.
• Stir coconut milk, water, sugar, and cinnamon together in a bowl to dissolve sugar; gradually add to rice, stirring constantly.
• Reduce heat to low, cover saucepan, and simmer until rice is tender, about 20 minutes.

CRISPY RICE CEREAL BALLS

Steps:

• Mix together peanut butter, confectioners' sugar, crispy rice cereal, and melted butter.
• Roll into balls and place on wax paper til all mixture is used.
• Melt chocolate chips and shortening together. Dip balls into this mixture, set on wax paper again and let harden.

PERFECT CRISPY RICE CEREAL TREATS (FRUIT FLAVORED)

Steps:

• Take a pan or baking dish approximately 13x 9 x2 inch size.
• Lay aluminum foil (or parchment paper or waxed paper) across your pan leaving the ends folded over the edges to to work as handles for when removing your crispy rice cereal treats when finished.
• Spray inside pan (including lining) with non-fat cooking spray.
• Use a large heavy saucepan to melt the butter over LOW HEAT for 2 minutes.
• Add half of the marshmallows and stir constantly over LOW HEAT to melt them. Be careful not to let them stick or burn to the bottom of the pan. It is essential that you do not rush this step!
• Remove the pan from the heat. Add to the pan half of the crispy rice cereal, then the other half of the marshmallows, and finally the other half of the crispy rice cereal.
• Stir gently but quickly with buttered or silicone spatula.
• Pour crispy rice mixture into prepared pan.
• Using waxed paper or buttered spatula or disposal gloves sprayed with cooking spray, firmly press the hot cookie mixture into the pan (the gloves truly work the best).
• Let crispy rice cereal mixutre cool until firm (approximately 45 minutes).
• Turn treats out of pan, peel off foil/paper and cut into squares.
• Store in an airtight container.
• TIp: Although I substitute low-fat and low-calorie products for almost everything that I make, this dish definitely turns out best using real butter, and premium quality marshmallows.
• Tip: If fruit flavored is not your thing, but chocolate and/or peanut butter is, you can substitute the fruit flavored marshmallows with plain mini-marshmallows and then add 3/4 cup of smooth peanut butter and/or 3/4 cups of chocolate chips when adding the second half of the marshmallows.
• Tip To speed up cooling place in freezer 15 minutes.
• Tip: Will last 2 days at room temperature or 6 weeks in the freezer.

GOURMET RICE KRISPIES CEREAL TREATS

Steps:

• Lightly toast coconut in pat of butter. set aside to cool.
• butter 8 x 8 x 1 1/2 inch cake pan pan.
• sprinkle the cooled toasted coconut in the bottom of pan and place in the fridge while prepping the Krispies treats.
• Put the 6 cups of cereal in a large glass or non plastic mixing bowl.
• Over low heat melt the 1 1/4 cup of butter.
• Add the 40 large marshmallows to melted butter.
• Cook 10 minutes to start melting while stirring frequently.
• Add the vanilla and continue to cook over low heat until all melted and increase stirring frequency to a near creamy consistency.
• Combine into the cereal and coat evenly.
• Pour into the chilled prepared pan compress lightly.
• Cool and or refrigerate for about an hour.
• Turn out onto cutting board and cut into 32 pieces that measure 1/2 x 1 x 2.
• Melt the Wilton candy melts in microwave in 30 sec increments stirring between sessions.
• Lay the cut Krispies flat on a cooling rack over paper towels.
• Drizzle melted candy melts in a zig-zag pattern.

MIXED GRAIN AND WILD RICE CEREAL

Steps:

• In a large saucepan, combine 2 cups water and wild rice; bring to a boil. Cover and simmer for 20 minutes; drain. Place in a greased 2-1/2-qt. baking dish. Add the barley, oats, raisins, dates, brown sugar, butter, cinnamon and remaining water. , Cover and bake at 375° for 1 hour and 40 minutes or until grains are tender, stirring occasionally. Serve with honey if desired.

HOT RICE CEREAL WITH DRIED MANGO AND TOASTED COCONUT

Steps:

• Bring 2 cups water to boil in heavy medium saucepan. Add rice. Reduce heat; cover and simmer until rice is tender and water is absorbed, about 50 minutes. (Rice can be prepared 1 day ahead. Cover and refrigerate.)
• Mix milk into rice in heavy medium saucepan. Boil until mixture is thick, stirring occasionally, about 5 minutes. Reduce heat to medium. Add sugar and orange peel and cook until flavors blend, stirring frequently, about 5 minutes longer. Remove saucepan from heat. Mix in vanilla extract. Spoon cereal into bowls. Top with dried mango and toasted coconut and serve.

MIXED GRAIN AND WILD RICE CEREAL

Steps:

• Preheat oven to 375°.
• Grease a 2 1/2 quartcasserole with cover.
• Bring 2 cups water and wild rice to a boil;cover and simmer 20 minutes.
• Drain; transfer to casserole.
• Add barley, oats, raisins, dates, brown sugar,butter, cinnamon and remaining water.
• Cover andbake 1 hour 40 minutes, stirring occasionally, oruntil grains are tender.
• Serve with honey and milk, if desired.

RICE CEREAL ENERGY BARS

Steps:

• Combine the sesame seeds and sunflower seeds in a dry skillet over medium heat. Cook, stirring until fragrant and toasted. Salt lightly, and set aside to cool.
• Combine the dates, raisins, apricots, cherries, chocolate chips and the toasted seeds in the container of a food processor. Pulse to chop until small but not pasty. Transfer to a large bowl, and mix with oats and crisp rice cereal.
• In a small glass bowl, mix together the corn syrup, sugar and peanut butter. Heat in the microwave until bubbly. Stir in the powdered milk, vanilla, and almond extract. Pour the peanut butter mixture over the bowl of cereal and goodies, and mix with a wooden spoon until everything is evenly coated.
• Press the mixture into a greased 10x15 inch jellyroll pan using wet hands. Cut into squares, and allow to cool completely before removing from the pan.

RICE CEREAL ENERGY BARS

Steps:

• 1. Combine sesame seeds and sunflower seeds in a medium skillet over medium heat. cook, stirring until fragrant and toasted. salt lightly and set aside to cool.
• 2. Combine dates, raisins, apricots, cherries, chocolate chips, and toasted seeds in the bowl of a food processor. pulse to chop until small but not pasty. transfer to a large bowl. and mix with oats and crisp rice cereal.
• 3. in a small glass bowl, mix together corn syrup and sugar, and peanut butter. heat in microwave till bubbly. stir in powdered milk, vanilla, and almond extract. pour peanut butter mixture over bowl of cereal and goodies, and mix with a wooden spoon until everything is evenly coated.
• 4. press mixture into a greased 10x15-inch jellyroll pan using wet hands. cut into squares before removing from pan serve

CREAMY RICE CEREAL (VEGAN)

Steps:

• Blend together the cocnut or soy milk, banana, juice, and coconut extract.
• Place rice in a casserole dish that is sprayed with a nonstick spray or you can use a little oil. Fold in the crushed pineapple and raisins. Stir in the blended milk and juice.
• Bake a 350 degrees F about 20 minutes until hot enough to serve, or about 8 minutes in the microwave.

RICE CEREAL

Steps:

• 1. In a med sauce pan add Rice, Milk, Raisins, & Walnuts. Heat on low-med heat until hot.
• 2. Add sugar or sweetener, butter and cinnamon.
• 3. Serve and Enjoy!

BREAKFAST BROWN RICE CEREAL

Steps:

• 1. Pour milk into cooked brown rice. Add seasonings, sugar, raisins and chopped nuts. Stir and Serve hot.
• 2. (To cook brown rice: Use 1 c. Brown rice to 3 cups water. Cover stainless steel saucepan. Boil for 2 min. Then turn heat off. No lifting lid for a couple hrs then fluff with fork.)

CRISPY RICE CEREAL CHOCOLATE CHEESECAKE RECIPE - (4.5/5)

Steps:

• In a large saucepan over medium heat, melt the butter. Add the marshmallows and stir until melted. Add the crispy rice cereal and stir to coat. While the crispy rice cereal mix is still warm, transfer them to a greased 10-inch (25 cm) springform pan. Using a greased measuring cup, press down into the cereal to form to the pan. Press the edges against the springform pan to create walls. Set aside. Place the chocolate in a small microwave-safe bowl and pour the heavy cream on top. Microwave in 30-second intervals, stirring until melted, about 1 minute. In a large bowl, mix the cream cheese, sugar, and vanilla until smooth. Pour in the melted chocolate and stir to incorporate. Add 1½ cups (90 g) of whipped cream to the chocolate mixture and fold with a spatula until combined. Pour the cheesecake mixture into the crispy rice base and smooth the top with a spatula. Refrigerate for 3-4 hours or overnight, until the cheesecake is set. Release the springform. Put the remaining cup of whipped cream in a piping bag fitted with a star tip and decorate the top of the cheesecake. Use a vegetable peeler to shave the chocolate into the middle of the cheesecake. Slice and serve.