1. 2 cups of brown rice
2. 1 large carrot (skin peeled and grated)
3. Sea-salt
4. 4 cups of water
*Optional - Poppy seeds
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1. Wash the brown rice thoroughly.
2. Pour the washed brown rice into a large pot.
3. Peel and grate the carrot.
4. Pour the finely grated carrot into the pot.
5. Add 1/2 teaspoon of sea-salt.
6. Pour the 4 cups of water and mix the rice, carrot and sea-salt with the water thoroughly.
7. Boil for about 1 1/2 hours or until a thick congee has formed. Stir occasionally while the congee is being cooked.
8. Once the congee has thickened, set aside to cool.
9. Preheat oven at 200C.
10. Line baking trays with baking paper.
11. Using a small soup ladle, scoop a full scoop the congee onto the tray. Spread them thin and flat with the back of the ladle.
12. Bake for about 30 to 40 minutes or until they are slightly browned.
13. Repeat steps 11 to 12 until all the congee is used up.
* If you would like to have some toppings on top of the crackers, sprinkle some sesame seeds, poppy seeds or anything that you would like or are able to tolerate before you pop the trays into the oven.
Bon appétit!
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| The thick congee! |
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| I sprinkled some sesame seeds for some of the rice crackers for my son and the rest with poppy seeds for myself! |
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