Introduction: Rice Crackers

Picture of Rice Crackers

We had plans to have dinner with our friends this weekend. Unfortunately the weather had its own plans and we ended up with no friends and a big pot of rice instead of a fun dinner party. Luckily for us my wife loves rice crackers and so I decided to tinker with our mountain of leftover rice. The results turned out delicious so I thought I would share them with everyone else. (While I have enjoyed browsing Instructables for a while this is my first post so here goes...)

Step 1: The Reagents

Picture of The Reagents

For this Instructable all you really need is RICE, PLASTIC WRAP, and HEAT. Everything else is just gravy--but I like gravy, so I also used:
- black sesame seeds
- little dried shrimp
- soy sauce (with some added sugar)
- nori (the seaweed wrappers that they use in sushi)
- cinnamon sugar
- bowls
- spoon/spatula (because a spoon always makes everything better)
- griddle (a frying pan or oven would work just as well I think)

Step 2: Mixing

Picture of Mixing

First, add to your bowl of rice enough of your sesame seeds/shrimp/whatever to give your crackers a good amount of flavor (but remember that sometimes less is more). MIx it in well so that it is evenly distributed throughout your rice. This step is also important because it lets you squish the rice together a bit before you flatten it.

Step 3: Time to Squish!

Picture of Time to Squish!

Next (with wet hands) pick up a ping pong ball amount of rice and ball it up in your hands. Place your ball of rice on a piece of plastic wrap, fold the wrap over the top of your ball, and commence squishing the ball of rice. While squishing it is important to think flat thoughts--paper, leaves, the Midwest--the flatter the better. Paper thin may be going a bit far but you should shoot for thinner than an individual grain of rice. Once your ball has become a sheet of rice peel it off of the plastic wrap and toss it on the griddle (frying pan or cookie sheet). 

Step 4: The Reaction

Picture of The Reaction

(I chose to cook these crackers on a griddle-hot-plate gizmo but I think it may work better in the oven. I would recommend a 350 degree oven and a cookie sheet.) With your squashed rice balls on the griddle it is waiting time. I kept the temperature at about medium to keep the rice from burning before the whole cracker was cooked. As the crackers began to brown and dry out I found it helpful to flip them over several times.

Once your crackers have browned and crisped you have the choice to eat them now or too flavor them with soy sauce or cinnamon sugar. Since I was experimenting I dipped some in soy sauce and brushed others. I then put the crackers back on the griddle to cook the soy sauce and crispy them up again (these ones burn easier so be careful).

Step 5: Happy Snacking!

Picture of Happy Snacking!

Once the crackers are done you still have almost endless options. You can eat them plain, wrap them in nori, or use them as the base for a fancy hors d'oeuvres (I think that the sesame ones would be great with cream cheese and smoked salmon). I hope you experiment and make your own! I look forward to hearing about any good combinations that you make/imagine in the comments section. Happy snacking!

Comments

chromolly (author)2016-03-20

I made these an wrote about it on my blog. They are super simple and very tasty. I used brown nashiki rice, because that's what I had. Sesame seeds and salt were my seasonings of choice, but I'm excited to try other spice combinations.

I hope you feel my blog post does justice to your 'ible. <3

http://bit.ly/1T3Sn8C

Poppa Chubby (author)2013-11-15

I just made 4 small batches of these, great idea! The first batch, I did more or less the same way you did, I mixed some furikake with the rice then mashed it into crakers and baked. They turned out OK. Next batch, I put the rice, some raw sunflower seeds, salt and pepper into my food processor and spun it a little. The result was smaller pieces of rice in the mix, and the seeds were broken up. the crackers were very good. I cooked mine on a baking sheet, using pan spray. I baked them for 20 minutes, then transferred to a cooling rack. I made some with peanuts, soy sauce, and sugar that were outstanding! Great idea, good instructable! Thanks!

MYT CR8TiV (author)2013-04-08

Awesome ! I'm gonna have to try this and if it comes out great. It's gonna be my Mother's Day gift to my Mom. Is there any particular rice you suggest using or any type would work ??

dmdsanchez (author)2011-12-07

Looks awesome will try. I always have Furikake at hand seems like the perfect combo...

capricorn (author)2011-12-06

Seems yummy :) thank you for sharing :)

Penolopy Bulnick (author)2011-12-05

Another great recipe! I've been trying to eat more rice. I'll have to give this a try!

jessyratfink (author)2011-12-05

These look delicious! I will definitely need to try this when I've got extra rice later this week. :D

About This Instructable

60,856views

111favorites

License:

More by trvrq:Leftover-rice Rice PuddingRice Crackers
Add instructable to: