Thursday, April 12, 2012

{ homemade rice crackers }

Continuing on from here, I was recently insipred by a dear friend who is also having to make a lot of specialized home made food and snacks for her little Miss, she'd made little crackers using quinoa, so that she was able to give her a little snack food and something different with a bit of crunch.

Due to Miss 1 being unable to tolerate less and recently no longer being able to tolerate rice cracker she was previously eating either due to the potato starch or the small amount of sugar that was in them I had to come up with something new. So I set my self a challenge to create some rice crackers using only water, rice and salt. There were not recipes on the net so I had to be creative!

Initially I used a combination of rice puffs that I ground using a mortar and pestle, added some rice flour so it was a 50:50 minx, then a few twists of salt and water to make a paste like mixutre. Spread this mixture on baking paper, baking in a hot oven, turning over part way through and then finishing baking until crispy. This is the result:



The not so great rice crackers, scroll down for the great ones!


They were ok, they were crunchy, and Miss 1 would eat them sporadically, but after a few days them became chewy and not so great, you know the stuck in your teeth kinda food. So I had to come up with something new... and like all good ideas it came to me at 1am when I was just finishing up work, and as I wasn't going to fire up the oven in the wee hours of the morning it had to wait until the next day, but it was so worth it and the results speak for themselves!

{Light Crispy Rice Crackers}

Part 1. Preparing the rice:

1 cup of long grain rice
2 cups of water

Place rice and water in a medium saucepan and cook on a low heat, this is the absorption method for cooking rice, so you will need to keep an eye on it so that it doesn't end up sticking to the bottom of the saucepan. If you find that the rice hasn't cooked through enough with that amount of water, just add in small amounts, mix it through and continue to cook for a couple of minutes longer.

Part 2. Making the Rice Crackers

1 cup of cooked (absorption method) rice
1/4 cup water
Salt (I use a salt grinder)

Preheat your oven to 210°C (fan forced) or 410°F, and line a large baking tray with baking paper


Take 1 cup of the cooked rice, place it in mortar and pestle and bang, smash grind as best you can, it doesn't have to be pefectly smooth, I seasoned it with 3-4 grinds of salt.


Slowly add water and mix through the rice to create a paste, you don't want it runny, needs to be so you can spoon it and it not drip.



 Using approximately a heaped teaspoon of the rice mixture and form roughly 5cm across "crackers, no need to be picky. as they will change as they cook.


Place in the oven for approximately 15minutes, they will be starting to brown on the edges, but the rice is still soft in the middle.


Using an egg slide, gently lift the crackers off the paper and turn them over, you will notice they the underneath has a crinkled shape from the paper absorbing the moisture from the rice. Place back into the oven for a further 5 minutes, if you want them crispier or browner just increase the length of the second cook.


The results, light crispy rice crackers, with no fat or oil, feel free to sprinkle salt on them or for a bit of extra flavouring you could also try chicken salt on them as well (but those with allergies or intollerances chicken salt often contains milk solids, garlic and/or onion.

Enjoy xxoo

18 comments:

  1. Hello, I have been looking for a recipe like this forever! However, when I tried it, my crackers ended up very flat and crispy where your look as though they are very light (with air pockets (?))...any tips?
    Thank you!

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    Replies
    1. Hi thank you for popping by :) I would play with the oven temperature, it may need to come down a bit, and adjust the times a bit, I found that when I made them I had to watch the oven closely, my first batch at the top were like you described. Try smaller batches and try higher and lower temperatures, as each oven is different and see if you can get them closer :)

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  2. Hi thank you for popping by :) I would play with the oven temperature, it may need to come down a bit, and adjust the times a bit, I found that when I made them I had to watch the oven closely, my first batch at the top were like you described. Try smaller batches and try higher and lower temperatures, as each oven is different and see if you can get them closer :)

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  3. Hi Victoria,
    I try your recipe but the cracker stick on the paper. Would you please tell me what kind of paper do you use?
    Thank you!

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    Replies
    1. Sorry I hadn't looked at this blog for ages and didn't realise the comments were here, I use Glad Bake baking paper :)

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  4. couldn't u use a food processor to mush up the absorbed rice?

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    1. You could try, I don't have a food processor, so it is the mortar and pestle for me, I do like the control it gives me with regard to consistency of the mix :)

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  5. Thank you for the recipe! We're on a elimination diet because of my allergies

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  6. Hi! These look great, do you think it would work with brown rice? And have you tried storing them?
    Thanks :)

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    Replies
    1. I can't see why it won't, as long as you cook the brown rice as per normal, they may just be a bit crunchier :)

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  7. Wow! It really worked! And they were very easy and cheap to make. Thank you! :)

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    1. Great, glad to hear they worked and definiely cheaper than the options in store :)

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  8. This looks awesome. I'm looking for something of a bread or bisquit consistency without using flour. Even rice flour is still processed. I make an awesome flaxjack (pancake) recipe that uses apple, flaxseed and an egg. That's it. They look and taste just like pancakes without the processing. I figure if I can do that, I can find some kind of bisquit substitute. I'd like to try this making them thicker and much larger and spreading light toppings as a test. --Thanks a bunch.

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    1. Would love to know if you were sucessful in making a bigger and thicker version :)

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  9. Hello, I tried your recipe today and I could not flip them over. However the flavor was good.....! What do you think it did not flip over? Do I need to grease the wax paper? Thank you. I want to let you know I DO NOT COOK at all!

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    1. I won't grease the paper, but I use Glad Bake baking paper, so they don't stick as long, you may need to wait a little longer for them to dry out a little more to lift off the paper to flip :)

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  10. love this idea!
    how long can u keep it? and how to keep?
    thank u :)

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    Replies
    1. I keep them in an airtight container, for a couple of days, they tend to get a bit chewy after that :)

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