Easy Homemade Rice Crackers, just like store bought! Such a simple recipe using leftover steamed rice and coconut oil. I can’t believe I haven’t made these before!
Easy Homemade Rice Crackers
I honestly can’t believe how easy these are! My kid’s really love plain flavours and so rice crackers have kinda been a staple snack when out and about. I had no idea I could make my own. In fact these are so easy, you could get the kids to make their own.
Below are some of my other related recipes:
Made from just 3 ingredients… steamed rice, coconut oil and salt. (Even the salt is optional). These crackers are gluten free, dairy free, nut free, egg free and preservative free. Plus a really great use for leftover rice.
Just blend everything together to form a dough, roll into balls, flatten into discs and bake for 25 minutes. That’s it!
FREQUENTLY ASKED QUESTIONS FOR EASY HOMEMADE RICE CRACKERS
What type of rice makes the best crackers?
You can use any type of rice you have at home but short grain rice forms a dough more easily whereas long grain rice needs more blending and may need extra water added to form a dough.
How long do homemade rice crackers last for?
Store them in an airtight container and they are best eaten 1-2 days after made.
What to serve with homemade rice crackers?
I like to serve these rice crackers with my Avocado Hummus recipe you can find here. Some other options are to serve with slices of avocado, any type of dip you and your family like and slices of cheese.
How can I add extra flavour to these rice crackers?
You can try adding some paprika to the recipe or even some seaweed flakes.
Easy Homemade Rice Crackers
- Total Time: 25 minutes
- Yield: aprox 40 crackers 1x
Description
Homemade Rice Crackers made with leftover cooked rice.
Ingredients
- 3 cups cooked rice, room temperature
- 1 tablespoon coconut oil
- pinch of salt
Instructions
THERMOMIX METHOD
Place all ingredients into TM bowl and blend 15 sec / speed 9 or until it forms a dough.
Pre heat oven to 180°C and line a baking tray with baking paper.
Scoop out 1/2 tablespoons of mixture, roll into a ball and place on tray. Once all balls are on tray, lay another sheet of baking paper over the top and flatten each ball with your fingers or rolling pin.
Remove top layer of baking paper and bake for 20 minutes or until slightly golden and crispy.
Allow to cool on tray, then store in an airtight container in the fridge. Best eaten within 1-2 days.
NON THERMOMIX METHOD
Place all ingredients into a food processor and pulse until it forms a dough.
Pre heat oven to 180°C and line a baking tray with baking paper.
Scoop out 1/2 tablespoons of mixture, roll into a ball and place on tray. Once all balls are on tray, lay another sheet of baking paper over the top and flatten each ball with your fingers or rolling pin.
Remove top layer of baking paper and bake for 20 minutes or until slightly golden and crispy.
Allow to cool on tray, then store in an airtight container in the fridge. Best eaten within 1-2 days.
Notes
This recipe should work well with any cooked rice, I used Basmati, but sushi or brown rice would also work.
You can use a glass or cookie cutter if you want nice round crackers, just cut out each circle after flattening the balls.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
Watch how to make Easy Homemade Rice Crackers here:
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