Wednesday 28 March 2012

Oh Crumbs!

I was recently disappointed by the unavailability of my favourite rice crumbs. It seems not only that they are not in the shops, but the company is no longer in existence. There are other brands around, but I've never been overly impressed with them. So like everything else these days, it seems I have to make them myself. I had made other forays into rice crumbs with varying results, as it was usually a last minute "oh my god I'm out of crumbs" moment. So I've made a little more effort to have crumbs on hand, and they are really quite simple to make. The bonus is that they don't have to be rice, they can be whatever puffed grain that you can tolerate and have on hand. I actually quite like a combination of rice and millet.

This is not so much a recipe as a guide to making great crumbs.

What you need is
  • Puffed grains - whichever you like, although if they are bigger they will process more easily. Quinoa and amaranth probably won't work very well (but feel free to give it a go). I used a bag of puffed rice and half a bag of puffed millet. 
  • A large baking tray.

How to do it
  1. Preheat your oven to about 130℃
  2. Tip your cereals into the baking tray and put into the oven 
  3. Stir them around every 5-10mins so none get burnt and once they have dried out and gone crispy they are ready for the next step. The time will depend on how many are in the tray and what grain you are using. When you stir them grab one and try to crush it, if it crumbles easily, they are ready.
  4. Put into a food processor and blitz until you have crumbs.
  5. Store in an airtight container.

Yummy crumbs.
Use them as you will, but everything tastes better crumbed!

1 comment:

  1. Great recipe. I found for 1/2 bag of puffed rice it took 30 minutes and for 1/3 bag of millet it took 60 minutes. Thanks for sharing your recipe. Now just to use the crumbs!