Crispy Rice Crackers
So much of recipe development is taking an ingredient and manipulating its texture without diluting the flavor. This is a good example. I have always liked the texture of puffed-rice cakes but not the flavor, which seems bland to me. So I’ve developed a cracker that highlights the nutty flavor of rice.
Recipe information
Yield
makes about 15 pieces
Ingredients
Preparation
Step 1
Heat the oven to 150°F. Line a 9 x 12-inch rimmed baking sheet with a Silpat.
Step 2
Put the rice and water in a saucepan and bring to a boil over high heat. Reduce the heat and simmer until the rice is very tender and starting to get mushy, about 20 minutes.
Step 3
Drain the rice and put it in a food processor. Pulse a few times to make a very coarse puree, but make sure it retains some texture.
Step 4
Scrape the rice out onto the Silpat and spread it out evenly, filling the baking sheet. Put it in the oven to dry completely, about 3 hours.
Step 5
Pour about 3 inches of oil into a large saucepan and heat to 365°F. Break off pieces of the dried rice and fry, a few pieces at a time, until crisp and golden, about 2 minutes. Drain and sprinkle with salt.
Step 6
These are best served right away, but you can store leftovers, once cool, in an airtight container, between layers of parchment, for up to 2 days.
