How to Make Rice Crackers

August 11, 2010

Having a dinner party? Or perhaps you're having friends over now that the nights are getting lighter and warmer? Then maybe you're looking for the perfect Japanese inspired snack to serve up with some drinks. These rice crackers are delicately flavoured with sesame and the smokey, earthy flavours of wild rice, which makes them ideal when served with a delicious dip such as sweet chilli or sriracha mayo.

They're really simple to make too, and can be made in advance and stored in an airtight container.

You Will Need:

  • 1/3 Cup of Wild Rice
  • 1 Cup of Glutenous Rice Flour (Also used to make mochi!)
  • 2 Tbsp Sesame Oil
  • 1/4 Tsp Salt
  • 1/4 Cup Water
  • 2 Tbsp Black and White Sesame Seeds

Recipe

  • Heat the oven to 190C.
  • Cook the wild rice until completely soft, and when cool, place in a blender to make a paste.
  • Add the rice flour, sesame oil and salt.
  • With the blender still on, add water until the mixture starts to form into a dough.
  • Place the dough on a floured counter and knead in the desired amount of sesame seeds.
  • Rest the dough for about 30 mins.
  • Meanwhile cut out 10cm x 10cm squares of baking paper. You need two for every cracker.
  • Place a teaspoon of dough in between two pieces of baking paper and press flat with a rolling pin.
  • Peel off the top piece of baking paper, and place the cracker on a tray.
  • Bake each batch for 4-6 minutes until slightly golden.

 






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