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