57777 makes perfect rice crisp Recipes

butter, marshmallows, crispy rice cereal (such as rice krispies), candy corn, chocolate wafer candy bars (such as kit kats), fruit roll-ups

sesame seeds, sunflower seeds, salt, chopped dates, raisins, dried apricots, dried cherries, semisweet chocolate chips, rolled oats, rice crisp cereal, corn syrup, white sugar, crunchy peanut butter, powdered milk, vanilla extract, almond extract

minced shallots or 1/2 cup onion, butter, uncooked rice (long grain white, basmati or jasmine), chicken broth or 1 (15 oz) can chicken stock, salt, black pepper

butter, onion, sliced thin, sliced fresh mushrooms, chopped green pepper, raw regular long grain rice, thyme, chicken broth or 2 cups beef broth

eggs, beaten, sugar, salt, scalded milk, cooked and cooled long grain rice (leftover is perfect , but do not use instant rice, if using short grain rice, use only 1 cup), raisins, vanilla, cinnamon

olive oil, garlic cloves, diced, mushrooms, diced, morelos rice (a type of mexican, short grain rice perfect for broth based rice dishes), mushroom broth (comes in a tetra pack, not in a can, as far as i ve seen), salt, chopped italian parsley

butter, softened, all-purpose flour, salt, cayenne pepper, sharp cheddar cheese, shredded (or 2 cups), crisp rice cereal

butter, shallot, chopped, grain rice, salt & freshly ground black pepper, chicken broth or 2 1/2 cups water, warmed, garlic clove, smashed, fresh thyme, freshly chopped fresh parsley leaves, for garnish

dry long grain white rice, unsweeteened apple juice, dry quick oats, water , as needed

rice flour (see notes ), cornstarch, ground dried turmeric, canned coconut milk, sliced green onion , including tops, salad oil, seasoned fish sauce

crisp oat cereal squares, corn -and-rice cereal, crisp wheat cereal squares, lightly salted mixed nuts, ranch dressing mix, vegetable oil

making the caramel, sugar can be cooked two ways : wet or dry. wet cooking is the easier method, because it gives you greater control over the degree of caramelization., sugar and water are brought to a boil; the water boils away and the changes from pale gold to amber to brown., you can stir the pan to help dissolve the sugar, but stop stirring once the mixture boils., dry cooking usually involves adding an acid , such as lemon juice, to keep the sugar from crystallizing., toss the lemon juice with the sugar until it s the consistency of wet sand., heat the sugar until it melts. don tsp stir , which promotes crystallization--the caramel will seize up and be grainy, not clear--but you may swirl the pan slightly to help redistribute any sugar that s starting to brown., making the custard, some recipes call for sweetened condensed milk while others use cream or whole milk. a flan made with sweetened condensed milk will be slightly denser than 1 made with milk or cream. likewise, flan made with milk rather than cream will be slightly lighter than a cream-based custard. experiment with different ingredients and recipes to find the 1 that suits your tastes., place the milk , solid flavoring--vanilla bean, cinnamon stick, citrus zest--and sugar into a large saucepan. (liqueurs and extracts are added after the mixture cooks)., bring to a simmer over medium heat, stirring occasionally., while the milk mixture heats , whisk the eggs until pale yellow. don tsp over-mix the eggs: you don tsp want the eggs to become foamy, because the air bubbles affect the texture of the finished product., in a slow stream , pour the hot milk mixture into the bowl of eggs, whisking constantly., pour the custard base through a fine mesh strainer into a clean bowl to ensure a silky smooth texture in your flan., stir in extract or other flavorings., divide the custard equally between your caramel-coated dish or ramekins.