For rice to become an ingredient in Rice Krispies* cereal, it all begins with farmers like Jennifer J; her family grows medium-grain rice, as they have been doing for years.

When the rice is ready, it’s harvested, sent to the miller and then on to Kellogg’s.

There the rice is cooked with sugar, salt, malt flavour, plus vitamins and minerals, and partially dried. Next, the warm rice is lightly rolled and allowed to dry further – making each grain ready for puffing.

After 24 hours, the rice is toasted in a hot oven that makes each individual grain expand.

Then it’s to the store, in your home and on your breakfast table with a Snap*, Crackle* and Pop*. It’s that simple