Description
If you've ever wondered what to do with hardened, leftover rice, the answer is simple: make these super simple rice crackers! All you need is leftover rice and a few other pantry staples to make these super thin, crispy, and delicious homemade rice crackers!
Ingredients
- 1 cup leftover (cooked) white rice
- 2 tablespoons water
- 1 tablespoon oil (we used avocado)
- 1 teaspoon rice wine vinegar (optional)
- 1/2 teaspoon kosher salt, plus more for sprinkling
- Sesame seeds, to taste, for sprinkling
Instructions
- Preheat your oven to 350˚F / 175˚C.
- To the bowl of a food processor, add the rice, water, oil, salt, and the rice wine vinegar (optional). Let it run for 30 seconds to a minute, then scrape down the sides, and keep processing until your cracker dough starts to form balls that start to swirl around the processor. You want it to feel like a dough, not a wet paste. If it feels too wet, add more dry rice, and if it feels too crumbly, add more water. It should not stick to your fingers when pressed together.
- Transfer the dough to a silicone pastry mat. If you don't have one, you can also use a piece of parchment paper on top of a large cutting board. Place a piece of plastic wrap that's the same size as the baking mat on top of the dough ball.
- Gently roll out the dough into a rectangle that nearly covers the surface of your baking mat. It should be pretty thin, somewhere between 1/8-1/16 of an inch.
- Cut your crackers into circles using a cookie cutter. Ours is about 2" in diameter. Gently peel the crackers off of the baking mat and move them to a parchment-lined baking sheet. Combine, re-roll, and cut any scraps you have left over.
- Sprinkle kosher salt and sesame seeds over the crackers, and bake for 15-18 minutes, until the crackers are crisp and some of them begin to develop golden brown spots.
Notes
Depending on how wet your rice is, you'll want to adjust the amount of water you add to the food processor. Rice that's pretty hard and crusty will need a minimum of 2 tablespoons, while rice that's pretty wet might not even need the water at all.
We definitely recommend using a silicone baking mat, because you can fold it slightly so you can grab the edges of the crackers more easily.
Make sure you put the plastic wrap down on top of the dough, or else it's going to be difficult to roll it thinly.
You'll want to put store these crackers in an airtight container so they stay crisp.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Snacks
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 6 crackers
- Calories: 78
- Sugar: 0 g
- Sodium: 124.3 mg
- Fat: 3.3 g
- Carbohydrates: 10.8 g
- Fiber: 0.1 g
- Protein: 1 g