Listen, I know they aren’t everyone’s cup of cereal. But I have to say, coming home after a long day of school and munching down on a bowl of tiny, crispy, flavorless cereal just hits different. I’ve heard all the arguments against Rice Krispies, and instead, I present to you: “Brown Rice Crips.”
They aren’t the real Rice Krispies, and to be completely honest I’ve never had the real things, however from what I know, they’re basically the same. These can be somewhat hard to find, but I’ve found Whole Foods has the best, as they get perfectly mushy in milk yet stay crunchy for just long enough. Sprouts also carries some, but they don’t get soft as you eat them with milk, so take that into consideration.
The main argument against Rice Krispies is the lack of flavor, which I completely understand. In order to eat these you definitely have to like milk and the slight twinge of sweetness given to it from the nuggets of nothing. I mean, sometimes you just need a big bowl of nothingness. Rice Krispies gives this feeling while still filling you up—well, halfway. They’re like 90% air, meaning you can eat a bajillion bowls and not feel weighed down since as you eat the air escapes…right?
That brings me to the texture, the crunchy yet quick mushiness after you add milk. If the Krispies stay formed more than two minutes after adding milk, there’s a problem. The mushiness is truly one of the best parts—I can’t word it, it’s just so satisfying. It’s unlike any other cereal, a feature unique to these little ovals. You can leave them in milk (they’re already soft—what’s a few more minutes going to do?) or use them as an excuse as to why you can’t help unload the dishwasher (“I just poured a bowl of Rice Krispies! They’re going to get too mushy if I leave them!”).
These little pebbles are perfect in their own little way, and definitely don’t deserve all the hate. Rice Krispies/“Brown Rice Crisps” are a staple cereal that can be enjoyed for years to come. Next time you’re shopping, grab a box of these tasty morsels, and munch on!