How to Make Rice Crackers

Rice crackers are a change of pace from the saltines that are typically served with soups or salads. These rice crackers take some time to make, but they are gluten free, and you can add any flavorings or spices you want before baking. The parchment paper required for this recipe can be found next to the wax paper and aluminum foil in any supermarket.

Things You'll Need

• Large pot with lid 1/2 cup white or brown rice (not instant) 1 1/2 cups water 1 tsp. salt (or to taste) (optional) Seasonings or spices (optional) 9-by-13-inch baking sheet with edges Parchment paper Ladle or spoon Oven Baker's cooling rack

Instructions

1. Combine the water, rice and salt in a large pot. Heat over high heat until boiling.

2. Turn the heat down until the mixture is simmering (barely boiling). Simmer for 45 minutes to one hour covered or until the rice begins to fall apart. Remove from heat and let cool.

3. Preheat the oven to 325 degrees F.

4. Layer the baking sheet with a piece of parchment paper.

5. Spoon or ladle the rice onto the parchment paper and spread very thinly with with spoon. The layer should be less than 1/4 inch thick. Look at the tips section for stir in spice ideas to be added to the rice before putting the rice on the parchment.

6. Bake for 45 minutes to one hour or until the rice cakes are browned and crisp.

7. Remove from the oven and let cool on the pan for one minute before breaking into pieces and setting on a baker's cooling rack to cool completely.

Tips & Warnings

• You can make these crackers sodium free by omitting salt before baking. Before adding to the parchment stir in one of the following into the rice: For Italian crackers: 2 tsp. granulated garlic, 1 1/2 tsp. dried basil, 1 tsp. dried oregano, 1/4 cup grated Parmesan cheese For Asian crackers: 2 tbsp. soy sauce, 2 tbsp. toasted black sesame seeds For American crackers: 2 tbsp. barbecue sauce of your choice

Resources

• Read this Article in Spanish