Rice crackers

[Anonymous]

Looking for a snack recipe using rice? This sounds perfect! Only question is about oils, some people don’t use them on the TED. I have heard that Canola oil is ok, if anyone has comments on that please pass them along….

Rice Crackers

Put 1 cup raw white rice, preferably short grain, into a large saucepan and add
1 1/2 cups water. Bring to a boil and cook uncovered on medium-low heat until all
the water is absorbed. Cover with lid and leave the pan on very low heat for 15
minutes longer. Allow to cool. Lift the rice out of the pan using a spatula. Put
it on a non-stick or foil-covered oven tray and press with the heel of the hand
to compress and flatten as much as possible. Bake at 150 degrees C (300 degrees F), for 1 hour
or until the rice is completely dried out. Cool, then break into pieces of
roughly equal size. Store airtight and it will keep for months, provided it is
completely dry.

To serve, heat oil for deep frying and fry just 1 or 2 pieces at a time. They
will puff and swell as soon as they are dropped into the oil if the oil is the
right temperature. They should be done in a few seconds, and the colour should
not be more than the palest gold, especially if serving them the Chinese way.
For Thai rice crackers, they may be fried a little longer so that they achieve
not only a golden brown colour but a slightly stronger flavour.

[Anonymous]

Another recipe, using brown rice:

Brown Rice Crackers

By
Cathe Olson Author of Simply Natural Baby Food available at http://www.simplynaturalbooks.com

Moderator of Mothering’s Good Eating! Discussion Forum

These flaky, delicious crackers are vegan and gluten-free.

1 1/2 cups brown rice flour

2/3 cup cooked brown rice

1 tablespoons flax seeds (optional)

1/4 teaspoon sea salt

1/4 cup oil (coconut, safflower, olive, etc.)

1/3 to 1/2 cup water

Preheat oven to 375 degrees. Lightly oil large baking sheet. In bowl or
food processor, mix flour, rice, flax seeds, salt, and oil until combined.
Add water a little at a time until dough holds together. Pour onto floured
surface and knead a few times to form a ball. Press or roll dough on baking
sheet. Score into 1 1/2-inch squares. Bake 20 to 25 minutes, or until bottoms
are golden brown. Cool before removing from pan.

Yield: about 3 dozen

[Author]

Posts