1. 3 cups of brown rice
2. 1/2 teaspoon of sea-salt
3. Filtered water
4. Sunflower oil
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1. Wash the uncooked brown rice thoroughly.
2. Add approximately 1+ cup of filtered water. (The cooked rice should not be too hard. It should be on the soft and mushy side).
3. Boil for approximately 25 minutes on high heat for the first 10 minutes and then medium heat on the remaining amount of time. Add time if the rice is too watery.
4. Once the rice has cooled down, blend it into a mashy paste.
5. Then add the sea-salt and sunflower oil.
6. Line a baking tray with baking paper.
7. Preheat the oven at 200C.
8. Scoop tablespoons of the paste and spread them thin with the back of the spoon.
9. Bake for 40 minutes or until slightly browned.
10. Turn them over and continue baking for about another 10 minutes. This is to ensure the middle part is thoroughly baked too. If not the whole piece will turn soft and mushy and cannot be kept for long.
11. Repeat step 8 to 10 for the rest of the paste.
12. You can keep them in air-tight containers for about 2 weeks in the refrigerator.
Bon appétit!
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| The cooked rice! |
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| The rice paste! |
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| The not-yet-baked rice crackers. |
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| Home-made brown rice crackers with no flavourings, colourings, additives or preservatives! Truly yummy to the tummy. |
These look delicious! Can't wait to make them. Right now, I am on a two week cleanse. i can only eat vegetables and protein. This is because of Candida! It will not be a fun two weeks that's for sure! I will have to eat the same thing over and over again..but it will all be worth it if I feel better. Here is to what I dubbed 2013...The Year of Health! xo
ReplyDeleteAll the best!!!!!!
DeleteSOUNDS Easy... but... do you sell?
ReplyDeleteI have not sold anything that I have made! It has been for my own consumption so far.
DeleteI have tried making rice crackers before, but was disappointed. I'll have to try your method. I'll probably also have to forget trying to match 'Sakata' crackers, as well.
ReplyDeleteThanks for the recipe!! :)
You're welcome! :) All the best.
DeleteInteresting. Yum.
ReplyDeleteYUM indeed! :)
DeleteWow very impressed ! Will try some day
ReplyDeleteThis comment has been removed by a blog administrator.
ReplyDeleteDoes the recipe call for 3 cups of cooked or uncooked rice? If uncooked, the 1+ cup of water you say to add does not seem like enough, since it would normally take 6 cups of water to cook three cups of brown rice. Thanks!
ReplyDeleteThis brown rice that I used somehow becomes mushy and soggy if more water is added. You can amend the amount of water used for the type of brown rice that you use. Thank you for dropping by! :) Happy cooking.
DeleteWill it turn out yummy ? I'm nervouse I'm only 12 !
ReplyDeleteYes, it will! Try it. By the way, you should have an adult with you to do it since you're only 12! Happy experimenting!
Deletehow much sunflower oil?
ReplyDeleteAbout 1/4 cup.
Deletecan you sub the sunflower oil for another type? like olive or coconut?
ReplyDeleteHi Stephani! Yes, you can. Thanks for dropping by.
DeleteThanks for sharing!!
ReplyDeleteYou're welcome. Happy baking!
DeleteCan I make it with white rice instead ?
ReplyDeleteYes you can! Happy baking.
Delete