Bake your own Fitness breakfast cereal

Instructions

1. Combine rice, malt, salt and water into a small metallic bowl, cover with cling film and refrigerate overnight to soak.
2. The following day, add rolled oats to the soaked rice.  Steam for minimum 25 min, or until the rice is cooked through (no white starchy centre when a rice grain is pressed between two fingers).  Stir occasionally during steaming for uniform cooking.  Large rice grains require longer steaming.  Best to use smaller rice grains.  
3. After steaming, spread the cooked grains onto a chopping board to cool down.
4. Use a large knife to chop the cooked grains until rice grains are roughly halved in size and the whole mass sticks together.  
5. Place the chopped grain in a plastic bag.  Fold down the top part of the bag and run a rolling pin over the bag to press the grains inside into a rectangular sheet 0.5 cm thick.
6. Press a ruler across the top of the plastic bag to cut the sheet into 1.5 x 1.5cm pieces.   
7. Cut the plastic bag open and separate the cut pieces (pallets).
8. Get two sheets of non-stick baking paper ~15 x 25 cm each.
9. Arrange 3 pallets between the two non-stick papers.  
10. Use a rolling pin to roll each pallet down to 1mm thick flakes.
11. Remove flakes from non-stick papers and place them on a baking tin lined with crumpled baking paper ( to give the flakes a wavy appearance).
12. Dry the flakes in 100oC oven for 10 mins.  Remove from the oven and turn each flake over.  Leave to cool for 10-15 mins.
13. Set the oven to 180°C.  Bake the dried flakes around 3 minutes or until golden brown.  Note: the flakes brown quickly in the oven, so watch it carefully.
14. Allow flakes to cool after baking.