Food for Architects

What to do with Leftover Rice – Rice Crackers

Sometimes you have leftover rice. And sometimes you just have a handful, not enough to serve another day or to make fried rice. I found something that you can make with a scant handful of rice, Rice Crackers. They are easy to make, crunchy, and a good way to transform some simple grains.

These crackers include furikake (Japanese rice seasoning) and a glaze of soy sauce and honey. You can get different flavours of furikake. I chose a seaweed and sesame seed flavour. If you can’t find furikake you can use sesame seeds or leave it out.

Rice Crackers – Furikake & Soy Flavour*

Makes 12 – 18

⅔ cup sweet rice flour
⅓ cup cooked white rice
¼ tsp fine sea salt
2 tbsp sunflower oil
4 – 6 tbsp water
5 tsp furikake rice seasoning, optional

1 tbsp soy sauce
1 tbsp honey

In a food processor pulse the rice flour, rice, salt, oil until finely ground. Add the water and pulse until combined. Add the furikake seasoning and pulse to combine. Knead by hand to bring the mixture together.

Roll into snakes, divide the dough into pieces. Press or roll the dough between 2 sheets of plastic and place on a lined baking sheet. The crackers should be around 2 mm thick.

Mix the glaze ingredients together.

Bake the crackers in a preheated 350°F for approximately 10 to 25 minutes flipping over the crackers every 5 to 10 minutes. Bake until golden brown, then brush on the soy sauce glaze and bake for 1 to 5 minutes taking care to make sure the glaze doesn’t burn. Remove from oven and cool on a rack.

This entry was published on November 19, 2012 at 10:34 pm. It’s filed under Recipes and tagged , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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